Understanding The Gluten-Free Diet And The Lesser-Known Downsides

Substitute Foods Are Higher In Fat And Sugar

Patients transitioning to a gluten-free diet often discover gluten-free substitute foods are higher in fat and sugar compared to those with gluten. This is especially the case with packaged and processed foods such as store-bought bread, cakes, cookies, and crackers. If substitute foods are relied on too regularly, they may contribute to weight gain, obesity, and chronic health issues. Individuals who follow gluten-free diets will need to carefully read nutrition labels, and keeping a food journal could help patients understand their eating patterns. By showing calorie and nutrient intake and the specific foods consumed, the journals may be a useful tool for making positive changes to avoid reliance on substitute items. Making gluten-free bread and other items at home will give patients more control over the nutrition content of their food. It is often beneficial to experiment with different gluten-free recipes and types of gluten-free flour to find satisfying options. Most importantly, individuals should ensure their diet contains plenty of fruits and vegetables. Patients might want to join online groups for gluten-free recipe ideas, and nutritionists can help with meal planning too.

Discover additional downsides to a gluten-free diet now.