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I have noticed that there are more products on the store shelves with “Gluten Free” on the label. Having a daughter who just graduated with a BS in Public Health as well as a friend who is a dietitian, I have learned more about foods and making healthier food choices. I have always loved bread and fruit which are staples in my diet. Nothing is better than a hot loaf of sough dough bread with nothing on it. But I digress. Back to the gluten-free question. It is all the rage these days to be “gluten-free”, and for a few people it is necessary. But prolamin and gluten (gliadin and glutenin) is about 80% of the protein found in wheat. For a vegetarian, which I am not by any stretch of the imagination, that is a lot of lost protein.

So is going gluten-free a good idea? The following clip gives some insight into how much people know about being “gluten-free”…