Anyone who reads this blog regularly knows that I have Celiac Disease, and I eat gluten-free.
These days, it’s much easier to eat gluten-free than it ever used to be, thanks to ready-made meals and snacks. You can find a lovely section of gluten-free items in almost any grocery store, and the convenience is certainly welcome!
There’s just one problem I continually find with gluten-free foods: sugar. The sugar content in gluten-free foods is typically higher than in normal foods.
As we all know, sugar has become the new fat, meaning that more research into nutrition has made us realize that ingesting too much sugar is just as bad, if not worse, than consuming fatty food. Sugar in its natural form, found in fruits and in starchy vegetables, is fine and an important nutrient in brain development. What is problematic is our sugar-filled highly processed diet. Look at the labels! Everything we consume has ingredients that end in “-ose” or contain corn syrup. We are ingesting far too much sugar in one day, most of it the product of chemical combinations that are not very healthy for our body.
The problem with consuming so much sugar is that it raises our level of insulin in the blood, which will have long-term damaging effects such as diabetes, slowed metabolisms, hyperactivity, and over eating. Let us not forget the epidemic of obesity in our society, a phenomenon that people could turn around if they reduced their daily intake of sugar.
A couple years ago, I eliminated all high fructose corn syrup from our home. As I come across more and more items that are “bad”, I continue my journey of elimination – searching for better alternatives and altering our eating habits, bit by bit by bit. Because doing it all at once can be overwhelming!