As we all have heard, having celiac disease can cause some problems with absorbing key nutrients from foods. I wrote a post on it which you can find here. Adding to this problem is the fact that many engineered-to-be gluten free foods are highly processed, which can lower the nutritional value. (Nutritional bang for your caloric buck.)
Peter Bronksi (who was a featured gluten free athlete-you can read his profile here has written a great 2 part blog post which reviews a report that was published on celiac individuals and the lack of nutrients in processed gluten free foods. He brings up some very good points. All in all-I recommend you take the time to read the information and as always, make an independent informed decision. But-I have to say it-whole, naturally gluten free foods for the win!
Read Peter’s posts: click on the parts
You can also check out Peter’s cookbook :Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet–and Even Those Who Aren’t
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