#KarinKnows: Gluten or no?
This week’s question is another one sent via email. “What are your thoughts on the whole gluten-free craze? And I am seeing stuff about not eating grains. What? Why?”
I would have to agree that avoiding processed flours and gluten is a healthier option. Choosing your grains wisely, opting for whole grains, diversity and non gluten grains (rice, quinoa, buckwheat, millet, amaranth just a few examples) will ensure that you are getting a wide variety of nutrients that are good for you (especially B vitamins and fiber). Gluten is a protein found in many grains, however the way that wheat is processed and the amount of gluten added to bread and bread products is simply not agreeing with many peoples gut. So by cutting out gluten and it’s products many people feel more energetic and lighter.
I would focus in adding in the healthy grains, avoiding the processed grains and choosing sprouted or ancient grains bread rather than the regular whole wheat. Try swapping couscous for quinoa or millet. Try swapping regular pasta for quinoa pasta or brown rice pasta (or even zuccini pasta). Instead of bread crumbs add in almond meal. Just a few ideas