Going gluten-free is essential if you have coeliac disease, but if you’re just giving up gluten to be “healthier” or lose weight, watch out. When dietitian Sue Shepherd followed a group who cut out gluten for a year, she found they gained 3 kg, and were more likely to be deficient in fibre, calcium, B1 and iron.
“Gluten-free diets can be very high GI (Glycemic Index) as people often eat a lot of white rice and gluten-free bread,” says Australian naturopath Katherine Maslen. If you want to quit gluten, she suggests using a healthy mix of wholegrains, fruits and vegetables and legumes as substitutes rather than relying on processed gluten-free alternatives.
Text: Good Health, Bauer Syndication / Additional Reporting: Zarelda Marie Goh