Gluten-free diets – 2

What are the consequences of gluten-free diets?

Myths about gluten lead towards gluten-free choices by many people that have no medical reasons for them. Usually, this is not a good choice: gluten-free bakery products often have inferior nutritional characteristics, either due to increased amounts of sugars and fats or to decreased amounts of fibre and other micro-nutrients.

The result is a paradox: consumers looking for healthier choices might risk nutritional deficiencies or excessive caloric intake, along with the increased expenditure for gluten-free products.

But not all is lost: minor cereals, pseudocereals and legumes can all be considered as traditional superfoods: they have a very good protein content, are not necessarily expensive and often have a role in culinary tradition. This is not only the case of quinoa and amaranth in the Andean region and Central America, but also of teff (grown and widely used in Ethiopia and Eritrea to produce a flatbread called Injera) and of buckwheat.

In conclusion: gluten possesses unique properties, and it plays a crucial role in baked products. It can cause intolerances or allergies, but they should not be self-diagnosed. There are gluten-free “super” alternatives, but a proper gluten free diet requires medical advice.