Researchers have found that consumption of certain gluten-free foods can increase the risk of diabetes.
A recent study shows blood sugar can increase due to an ingredient substituted for wheat in some gluten-free products. This means that people without the gluten allergy could actually be doing more long term harm by eating certain gluten-free products.
“We know that there's a small portion of our population that reacts to gluten, and because of that they shouldn’t eat gluten — there’s no question about that. The other segment of the population, gluten is a protein, and protein is something that the body needs,” said Carol Johnston, head of the Nutrition Department at Arizona State University.
According to Johnston, reducing your grain intake and eating vegetables are better ways to stay healthy.
