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Gluten Corner

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While often publicized as a healthful choice, a gluten-free diet (GFD) can have its drawbacks. Based on a talk given by gastroenterologist and celiac disease expert, Dr. Peter Green, studies show that a GFD can result in the following: not enough fiber, low levels of B vitamins, and low iron high salt, fat, and sugar intake gluten contamination (a potential issue for those with celiac disease) increased heavy metals (lead, mercury, arsenic, cadmium, and tin) increased consumption of corn mycotoxin elevated food costs While these are legitimate concerns, Dr. Chutkan works with a number of celiac and non-celiac gluten sensitivity (NCGS) patients and has found that the majority of these drawbacks are due to a diet rich in packaged gluten-free foods. With some mindful dietary modifications and additions, these concerns can be addressed and overcome. Low fiber, B vitamins, and iron levels; high salt, fat, and sugar intake Most gluten…