date:Dec 14, 2018
ite eliminating gluten-containing foods.
Nutritional downsides of going gluten-free
If you unnecessarily cut out gluten, you may also be risking nutrient deficiencies.
Gluten-free substitutes, if based on rice or tapioca, can be lower in fiber than their traditional counterparts and may not be fortified with B vitamins or iron, a mandatory addition to any processed wheat product in the US, said Stefanski, who has worked extensively with modified diets for gastrointestinal issues for the past 1