On this post I want to tell you what makes sense and what does not. Especially with food companies trying to win you over with their obviously-gluten-free product.
First of all, gluten is a type of protein made out of wheat or barley or rye protein that is mixed with water, and put under mechanical force (say by mixing, whipping, beating). It does not appear on its own, not without mechanical force and water.
People also think that gluten-free products are much healthier than the non gluten-free ones.
NO, ACTUALLY NOT!
Gluten-free product is designed for people who is born with celiac disease, to whom consumption of gluten can cause immune reaction and discomfort since their body is not capable of digesting and absorbing this protein.
Now think about gluten-free bacon. Do you think bacon or other meat would contain gluten? Are they things that would naturally contain wheat or barley or rye protein in them?
It might contain gluten if it is served with burger patties, or bread slices as in sandwich.
The label is actually telling people with celiac disease that this product is safe to consume and processed in a facility that is not in contact or produce gluten.
Labeling "gluten-free" in this product makes sense, because spaghetti or pasta is usually made with wheat flour, mixed with water and kneaded.
Gluten-free usually contains extra calories compared to non-gluten-free products. WHY?
Because they have to compensate the loss of texture for not using gluten-containing ingredients.
For example, in a gluten-free bread, you'll see in the ingredient labels that there are plenty sources of carbohydrates such as xanthan gum, potato starch, and other starches to substitute flour. They have to use those ingredients and other calorie-contributing ingredients to make the bread rise
when baked.
SO, just saying, gluten-free product does not necessarily means healthier.
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