Products labeled as “whole wheat” are not only pounding your system with gluten, but are often highly processed. Gluten is a huge energy drain and a trigger for inflammation, even in people who haven’t been diagnosed as celiac. If you want to eat grains, choose gluten-free alternatives like quinoa, brown rice, or millet. There are some gluten-free breads on the market that may be less processed, but remember to check the ingredients for added sweeteners, preservatives, or high-glycemic fillers like potato, corn, or rice starch. Sprouted grain bread, although it’s not gluten-free, can be easier to digest for some people.
Posted on: Tue, 16 Jul 2013 16:31:34 +0000
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