One of the problems is that food made without gluten needs to compensate for the lack of it. Often that means added sugar and fat--to do something gluten does so well, which is to bind food together and make it more palatable. And there is the nutritive value of grains that is sacrificed, including wheat, barley, and rye. Protein being only one of the benefits of eating whole grains.
|photo from care2|
If you do suffer from celiac disease, this is serious business and you should indeed adopt a gluten-free diet, but this is not a diagnosis you can or should try to determine on your own. You need a physician to make the call.
Remember, the motto should be 'consumer beware'--NOT 'consumer believe'. You could be doing yourself more harm than good if you don't know what you're doing. . .
Read more in this interesting article By Karen Ansel, R.D., Women’s Health on care2