23 Jul '16, 11am

7 Common Nutrition Myths Busted By a RD

Simply replacing wheat flour with gluten free flour, in my opinion, only makes something more healthy if you have a gluten intolerance or sensitivity (or are celiac, obviously). In general, the main thing I recommend with grains/carbs is focusing on quality of the ingredient list – whether it’s a wheat product or otherwise – and going for the least processed version, again whether it contains wheat or not. Certainly people will feel better if they eat less processed wheat/junk food – but whole, real food that has gluten (like barley or spelt, for example) or a minimally processed whole wheat or sprouted wheat bread can certainly be part of a healthy diet. Bottom line – too much of anything is a bad thing, and I think people eat too many processed wheat products as their main carb source, but I don’t think gluten needs to be totally avoided unless you actually have a reacti...

Full article: http://www.fannetasticfood.com/2016/01/13/7-common-nutrit...

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