Battle of the breads - Stork

Battle of the breads

Battle of the Breads

To be or not to be … that used to be the question. Nowadays it’s gluten-free or not to be. Here are some quick facts to help inform you on the great gluten debate.

If you don’t know what gluten is, where have you been? It’s only been at the forefront of one of the world’s biggest health-trends in the past couple of years. But what is it? And why are so many people avoiding it?

What is gluten?

Simply put, gluten is a protein found in certain grains like malt, barley, rye, wheat and even oats (because of how it’s farmed). It’s harmless to most people and is considered to be part of any healthy diet.

Who can’t eat it?

The only people who really can’t eat gluten are those with celiac disease or people who are severely allergic to the protein.

So what’s the hype?

Well, the gluten-free trend started in the early 2000’s as a quick and easy cure for bloating, inflammation and stomach cramps. Since then, major retailers have cottoned on to the demand and have developed more gluten-free products to fill demand.

So, what’s the problem?

The problem with store-bought gluten-free products is that they’re often loaded with sugar and other additives to make them as tasty as their glutinous peers. So often, people see gluten-free living as a weight-loss and more wholesome alternative to our usual baked goods. This is a TOTAL MYTH. Think about it. A half a loaf of gluten-free bread has the exact same, if not more, calories as a normal loaf. And ALL processed, pre-packaged foods, are loaded with artificial preservatives and other stuff to help them stay shelf-stable.

Gluten is considered an essential protein in the diets of most people. “In fact, a recent 2017 study published in the British Medical Journal related gluten consumption to heart disease risk in 64,000 women and 45,000 men and concluded that not only did long-term gluten intake not increase the risk of heart disease but that avoiding gluten could increase that risk through reduced consumption of healthy whole grains.” Read the study here

Gluten-free products are also FAR more expensive than their glutinous counterparts.

In a nutshell, many people are spending a lot of extra money on products that they don’t really need and might not be the best option for them in the long run.

So, if you’re worried about eating better, start with baking your own breads, cakes and biscuits by using minimally processed flours and substituting processed sugars with fruit, proper maple syrup or stevia.

Let’s put the glamour back into gluten and celebrate bread with this tried and trusted favourite dinner garlic roll recipe. Add some Stork margarine to the recipe and it’s instantly packed with flavour!


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