As a nutritionist, I’ve seen firsthand how marketing tactics can make consumers believe that anything labelled "gluten-free" is automatically healthy. However, not all gluten-free products are created equal, and some can even do more harm than good. It's important to be discerning and understand that just because something is gluten-free doesn't mean it's a healthy choice. Over the years, I've come to avoid certain ingredients in gluten-free items that can still cause unwanted reactions or contribute to other health issues. Here are the items I steer clear of and why.
1. All Gums - Guar Gum, Locust Bean Gum, Xanthan Gum
Gums are often used in gluten-free baking to mimic the elasticity that gluten provides, but they come with their own set of problems. These gums can cause inflammation in the digestive tract, which is particularly concerning for those of us who already battle with allergies and sensitivities. For my family, avoiding these gums has been essential in reducing digestive discomfort and keeping inflammation at bay.
2. Rice Flour Products
Rice flour is a staple in many gluten-free products, but did you know that rice is one of the grains most susceptible to mold? Mold toxicity is a serious concern that’s often overlooked, yet it can show up as a range of annoying somewhat “common” symptoms we feel like we can’t get rid of for some reason. These are symptoms like runny nose, congestion, eye irritation, sneezing, coughing, sore throat, skin conditions, and headaches. By avoiding rice flour products, I’ve noticed a significant reduction in these irritating symptoms in my family.
3. Oats
Oats are a tricky ingredient. Although they’re often labelled as gluten-free, oats have a protein composition that’s very similar to gluten. Even when they’re certified gluten-free and soaked to remove lectins, I’ve found that oats still leave me feeling bloated. This reaction may not be the same for everyone, but for my family, avoiding oats has made a big difference in how we feel after meals.
By carefully selecting the ingredients we use in our gluten-free diet, I’ve been able to create meals that not only nourish my kids but also help us all feel our best. If you or your family are dealing with similar sensitivities, it might be worth considering which gluten-free ingredients could be contributing to your symptoms. Remember, everyone’s body is different, and it’s important to find what works best for you and your loved ones.
Xo
Amber
Founder and Nutritionist