For those with either celiac disease, non-celiac wheat sensitivities or wheat allergies, gluten-free bread has expanded diet options and is usually the best option.<br />For those seeking to reduce inflammation, choosing gluten-free breads may not be the solution.<br />Experts recommend first gaining clarity on where you stand on the spectrum of gluten intolerance.<br />"If you think you have an intolerance to gluten, before you take it out of your diet, go see a gastroenterologist and really be tested appropriately." Dr. Anne R. Lee, Celiac Disease Center at Columbia University, via 'The New York Times'.<br />Next, they caution that gluten-free breads are often more processed and less nutritious than regular bread.<br />"Typically, the gluten-free products are higher in fat, higher in sugar, higher in salt and lower in fiber and your B vitamins <br />and iron." Dr. Anne R. Lee, Celiac Disease Center at Columbia University, via 'The New York Times'.<br />Choosing foods and grains that are naturally gluten-free is a great choice.<br />"If you do a gluten-free diet where you’re using foods that are naturally gluten-free, like all these wonderful grains, then your diet can be incredibly healthy." Dr. Anne R. Lee, Celiac Disease Center at Columbia University, via 'The New York Times'.<br />Dietitians also say that gluten-free products have improved over the past few years and that comparing labels continues to be a valuable practice.<br />"If your first ingredients are water and tapioca starch, put the bread back on the shelf." Dr. Anne R. Lee, Celiac Disease Center at Columbia University, via 'The New York Times'.<br />Beyond health, experts reiterate that food is also meant to be enjoyed.<br />"[Food] is not only fuel for our bodies, but it also gives us enjoyment, too. You don’t want to miss out on enjoyment, <br />especially nowadays." Jerlyn Jones, Academy of Nutrition and Dietetics, via 'The New York Times'
