Millions of consumers have been sold foods that are horrible for health by an ignorant and/or unscrupulous gluten-free industry.
Yes, you can be gluten-free but understand these 10 reasons why they can damage your health, some of it irreversibly.
You CAN, however, have healthy gluten-free replacement foods such as cookies, cakes, pies, cheesecake, and pizza, but we recreate them using healthy, safe ingredients. This is what we do in the Wheat Belly and Undoctored lifestyles.
Tapioca flour bad?
Mj wrote: «Tapioca flour bad?»
Assume yes, due to being high carb (although it lacks adverse proteins and lectins).
As an ingredient of a processed food-like substance, odds are that there are other problems in the Ingredients list, and also the net carbs (Total_carbs minus Fiber_carbs).
As an ingredient in your own recipes, Cassava flour (aka Brazilian arrowroot, manioc, tapioca) is 36% net carbs, so it’s a matter of how much ends up in a portion size of whatever you make that includes it. The carbs, by the way, are amylopectin (70%) and amylose (20%), both glucose polymers, plus a small amount of actual sugar. Most, if not all of it ends up as blood glucose, and what doesn’t may encourage adverse gut bacteria.
But it’s mainly a blood sugar provocation issue. As an ingredient in a recipe, so little of it would be allowed, in the final portion size, that you might as well replace all of it, with whatever you replaced most of it with, such as almond flour or coconut flour.
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If I may offer some strategic communication feedback, I think your headline and opening is assumptive and counterproductive to your goals. Many readers who lack time or are simply overwhelmed with excess data won’t read further than that, and will be left with the impression you are promoting gluten. Don’t assume all have read Wheat Belly and know that you’re the guy who started the “wheat free” movement.
To most people, wheat free and gluten free are synonymous, and gluten free = safe. A better headline might be: “Think “gluten free” is safe? Think again.”
Further, to accuse all companies using the “gluten free” label as either ignorant or unscrupulous paints far too wide a negative brush, alienating potential allies to the cause.
Growth in knowledge is accelerating at warp speed regarding functional medicine, GMO-franken-food effects, the gut biome, etc., while most struggle to keep up on a scooter. Slow down and teach, put out a hand and invite them aboard, instead of chastise and heckle. I frankly appreciate the companies that acknowledge what is still a minority of us who need to avoid wheat gluten like the plague.
What will be the result of taking an adversarial approach, and treating GF as a monolithic “whole industry?” There are many small, local, ma-and-pa companies who are diligently trying to make decent healthy products, often because they themselves had a life changing experience with food. Now I assuming that Undoctored would like to be a big tent. How about instead of accusing, how about reaching out to gluten free companies directly, applaud them for being pointed in the right direction, and then educate them further.
Same thing with the medical community. How about creating a new healthful labeling altogether. Some kind of color scale that reflects glycemic index plus inflammatory lectins plus pesticide usage, etc.
Just realizing I made that comment based solely on the written content. The content of your video clarifies beautifully. I’d recommend posting a transcript or summary, and create shareable graphics to go with. Great example of someone doing this well: Dr. Josh Axe.
Also consider doing LinkedIn Live video in addition to what you’re doing now. The direct posting will be seen in far greater numbers than having it on the blog only. Can do simulcasts, even to Facebook and Instagram at same time.
Laurel Kashinn wrote: «I’d recommend posting a transcript or summary…»
These videos get those from time to time. A similar video recently on the Wheat Belly blog got one.
re: «Further, to accuse all companies using the “gluten free” label as either ignorant or unscrupulous paints far too wide a negative brush, alienating potential allies to the cause.»
The GF situation is nearly paradoxical. We want everything we consume to be GF, and a discreet footnote on the NF panel suffices. However, when the GF is the largest declaration on the package, it’s vastly more likely to be a warning label.
Processed food-like substances principally promoting GF are almost certain to contain adverse other ingredients.
Single-ingredient foods that are naturally GF, but which promote being GF, are quite likely being sold by charlatans, who are not exactly allies, either.
re: «What will be the result of taking an adversarial approach, and treating GF as a monolithic “whole industry?”»
Over 98% of what is sold as “food” in the modern market is unfit for routine human consumption. This 98% rule, alas, also applies to the Gluten-Free aisle. The producers there either have no idea what they are doing … or they know exactly. Whichever is the more troubling explanation is your call.
So people need to treat GF as a warning label, until they have attained nutrition ninja status, and know, from reading the Nutrition Facts panel, and the Ingredients list, when the GF claim is actually not an issue.
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Hi, how about brown rice pasta, is that okay to eat?
Are there any gluten free pastas you would recommend?
Thanks,
Helen
Helen wrote: «…how about brown rice pasta, is that okay to eat?»
Nope — sky-high-glycemic, contains WGA (wheat germ agglutinin), and is at surprisingly high risk of inorganic arsenic uptake. It is, after all, made from rice flour, one of the common fillers in gluten-free food-like substances.
re: «Are there any gluten free pastas you would recommend?»
Around my house, the top substitute is spiralized squash or zucchini.
You can also use konjac noodles (also known as miracle noodles, glucomannan noodles or {some} shirataki noodles). Be aware that not all “shirataki” noodles are from konjac yam. Some may be soy/tofu-based. In any event, konjac noodles are usually sold wet, refrigerated, and need deliberate rinsing to remove the unique odor. Also, I suggest cutting the noodles, as the package often behaves like it’s one long strand.☺
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