Remember: Gluten-Free isn’t the same as Low-Carb


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So many are desperate for new ways to lose weight, be healthy and eat healthy. The low-carb meal plan is a boon to diabetics and heart patients alike! This Author being one of both camps. I’d have to have been under a rock not to notice the gluten-free advertising everywhere i look, so I did some research and discovered gluten-free does not equal low-carb.

Beware of the flashing almost neon advertising blaring gluten-free products. These lull the shopper into thinking this is made for diabetics and heart patients and those with high blood pressure. This is why label reading is so important, I cannot stress enough! There are no ‘safe carbs’ for diabetics and heart patients.

The gluten-free foods and diets are more for those with IBS  (irritable bowel syndrome) and Chrons disease, serious diseases that can lead to bowel removal, obstruction and colostomy bags.

Here is more from http://www.wheatbellyblog.com/2014/07/dont-fooled-gluten-free-foods/ Dr. Davis:

What foods are worse than wheat? Rice flour, potato flour, cornstarch, and tapioca starch. Every time blood sugars rise to high levels, high insulin levels follow. Insulin blocks mobilization of fat and encourages fat deposition. So wheat makes you grow fat, especially the inflammatory visceral fat variety–and so do these gluten-free flours and starches. That’s why I call these gluten-free replacement ingredients junk carbs. Let me state this unequivocally: Gluten-free foods made with these junk carb ingredients make you fat.

I’ve posted other health articles on what diabetics and heart patients should be eating and the Diabetic Food Pyramid. In my second cookbook, Simple Healthy Fresh 2.0, I use gluten-free flour in many recipes, but beware, you still have to use portion control! Gluten-free flour isn’t permission to eat as much of the food as you possibly can.  Gluten-free flour is just another way for people to change what they eat, to minimize reactions to certain foods.

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