Americans now spend more than $2 billion a year on gluten-free
products, and finding gluten-free goodies is easier than ever. But just
because you can stock your pantry with gluten-free pancake mixes,
brownies, cookies and breads doesn’t mean you should.
You’re better off thinking of these products as occasional treats
rather than daily staples, advises Wilson. That’s because gluten-free
breads, pastas and crackers are often high in simple carbohydrates, such
as potato starch, that rocket through the digestion process and lead to
spikes in blood sugar. Such blood-sugar surges damage the body over
time, and also contribute to inflammatory conditions.
Instead, Wilson encourages her patients to think in threes: Combine a
lean protein with a healthy fat and a serving of non-grain
carbohydrates in the form of a vegetable, legume or fruit. For instance,
breakfast might be an omelet with spinach and goat cheese. Dinner could
be a stir-fry with chicken, broccoli and almonds. That approach, Wilson
says, can help the gluten intolerant avoid inflammation while
maximizing body-healing nutrition.
The good news is that both celiac disease and non-celiac gluten
intolerance are 100 percent curable. Remove the gluten and the body
heals itself.