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9 Dangers of Gluten-Free Products

9 Dangers of Mainstream Gluten-Free Products and Recipes:

1.  Too little fiber:

Many highly processed gluten-free products and recipes are lower in fiber, and can leave you feeling hungry. Fiber is also essential for healthy bowel movements.

2.  Too many carbs:

GF products generally add starch to make up for the gluten in the wheat flour. A sensitive digestive system is unable to digest the large load of carbs thus creating a digestive problem.

3.  It is expensive:

I used to buy a very small loaf of bread for $8.50!  On average, gluten-free products are 242% more expensive than regular products.  US Nationa lLibrary of Medicine

4.  Many Bad carbs:

The gluten-free ‘flours’ like tapioca starch, corn starch, rice starch, potato starch etc. also cause health issues in the gut and with their high Glycemic index. Also, they are often devoid of nutrients! They are certainly not a ‘smart carb‘.

5.  Too many calories:

Processed gluten-free foods contain almost twice the calories as their counterparts and are more then double the price.

6.  Low in whole grains:

The benefits of good carbs like brown rice, fruits or beans are often sacrificed for other ‘bad’ carbs. You need good carbs to regulate blood sugar and bowel movements.

7.  Lacks important nutrients:

Avoiding grains means that you will be getting less iron, calcium, thiamine, riboflavin, niacin, and folate.

8.  Often contains Xanthan Gum:

Some of the side effects from consuming x-gum are similar to the negative effects of gluten-sensitivity. Flu-like symptoms can occur, and since it used for a laxative, sometimes even a small amount might aggravate your guts according to WebMD.

9.  Often full of unhealthy sugars:

Sugar is not an ingredient we want lots of if we have gut problems, as it is what will feed the unhealthy bacteria in our gut.


The Solution:

1.  First you need to eliminate all the gluten proteins. They are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale.

2.  Substitute with whole real food; food that is rich in whole and unprocessed foods, vegetables and fruits and beans.

3.  Don’t believe that because a product label or recipe says it IS gluten free that it is healthy. Read the ingredient list to find out if it is truly healthy;  if there are unhealthy starches, sugars, and Xanthan Gum then it is not a healthy choice.

4. Include these 11 gluten-free whole grains in your diet: Millet, Quinoa, Brown Rice, Amaranth and Buckwheat, Cornmeal whole grain (not corn starch), Buckwheat, Oats (make sure they are pure and uncontaminated), Sorghum (whole grain), Teff, Amaranth,  popcorn, and Montina (Indian Rice Grass).  Read their benefits at 11 Gluten Free Whole Grains.

5.  I have been working on helping gluten intolerant people for years now. All my recipes at Real Food For Life are gluten-free and healthy. It is still a work in progress. I have taken out all the unhealthy starches, sugars, and Xanthan Gum.

6.  Try out my Healthy Baking Weekend Web BootCamp where I teach people to how to do baking for the holidays that is gluten-free,  sugar-free, and super healthy with whole foods!

If you want to be healthy,
If you want to grow stronger,
If you want to be slim not fat,
If you want to feel trim, not bloated,
…..Then you need to eat real, whole food ….no starch, no white sugar and no refined carbs.

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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7:32PM PDT on Apr 9, 2015

thats why its best to read the label

5:36AM PDT on Apr 8, 2015

Thank you

6:59AM PDT on Sep 26, 2013

Thank you Diana, for Sharing this!

7:42AM PDT on Aug 13, 2013

Thanks for sharing. Interesting information.

11:42PM PDT on Aug 10, 2013

I swear that my eyes must literally bulge out of my head when I see the price of these gluten free products in the supermarket. Utterly ridiculous! Thanks goodness I don't have a problem with gluten.

3:21AM PDT on Jul 30, 2013

I have a friend with these issues will share info thanks

10:41AM PDT on Jul 17, 2013

I keep cutting it back more and more. I'm not intolerant, I think I'm gluten sensitive.
I can eat a little and not feel like I'm gonna blow up but a whole 6" sub will make me bloat like a balloon

2:34PM PST on Feb 6, 2013

I lost 20 lbs after giving it up, but I already eat vegan, no refined sugars/oils/additives (coloring, falvoring, etc)

4:15PM PST on Jan 18, 2013

Thanks for sharing, thank goodness for nuts, fruit and vegies. Well some of them anyway.

3:52AM PST on Jan 18, 2013

interesting. as always, it comes down to reading the packaging though. and about making the right lifestyle choices by doing research in the first place!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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