Gluten-Free Challenge: Overcoming nutritional limitations

March 18, 2015

Shelf life, nutritional limitations, and more

Many of the gluten substitutes in use today just “cannot match the nutritional prowess of wheat,” Shelke contends. Wheat’s nutrients-particularly found in whole wheat flour-include B vitamins, iron, calcium, vitamin D, vitamin E, fiber, protein, and such minerals as magnesium, copper, and zinc. “People who are on gluten-free diets,” Shelke says, “especially children, are vulnerable to nutrient deficiencies.” The refined starches of gluten-free favorites potato and rice flour can also cause blood-sugar issues in consumers: the higher glycemic indices of these substitutes can produce greater spikes in blood sugar than certain wheat products do.

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