Ingredients such as potato starch and cornstarch with little nutritional value typically help take the place of wheat flour. “The gluten-free label has little to do with nutritional value.” French fries and many candies, for example, are naturally gluten-free.
Impact of Self-Diagnosis Self-diagnosing a gluten issue can delay a doctor’s accurate assessment, cau- tions Greger. “We diagnose celiac by looking for the inflammation caused by gluten in celiac sufferers. If they haven’t been eating a lot of gluten, we might miss diagnosing the disease. Thus, instead of being on a gluten-free diet, we want celiac suspects to be on a gluten-loaded diet, such as four to six slices of gluten-packed bread daily for at least a month before they come in for a diagnostic exam.”
Studies are ongoing and informa- tion continues to evolve regarding the pluses and minuses of a gluten-free diet.
Judith Fertig writes food health articles and cookbooks from Overland Park, KS (
JudithFertig.com).
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