First of all, it should be remembered that gluten should not be consumed only by people with intolerance to this protein. Scientists from the University of the Basque Country studied 25 people with celiac disease. Participants were asked to keep a record of the gluten-free foods they ate. The scientists then compared the nutritional value of these foods to those containing gluten.
It turned out that gluten-free products generally contain more unsaturated lipids, less fiber, and also more salt. Therefore, it is not possible to call these products a healthy alternative to traditional products.
Source: Ferra
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