The answer to this question is most assuredly yes! It all depends upon the selection and combination of foods.
One of the biggest issues is that most people take and translate their poor pre diagnosis food and dietary choices into a gluten free version of their original unsatisfactory dietary regime and in the process often fail to address the fundamental issue of a poor diet. There is no lack of good quality, nutritious foods but rather an ongoing poor selection from what is available. This latter issue, combined with constipation, rising incidences of obesity and diabetes all of which are also often induced and/or exacerbated by poor dietary choices, are several major and fundamental problems with many people’s diets; both gluten free and otherwise.
Coeliac (Celiac) Disease and Gluten Sensitivity mainly affect the bread, cake, biscuit, pasta and pastry aspects of the diet. They do not preclude most patients from the consumption of the same meat, fish, dairy products, fruit and vegetables available to the rest of the community.
There is no doubt that in Australia, at least, that there are many viable, good quality, gluten free bakery product alternatives available. There is no reason in Australia to have a poor or unbalanced diet: gluten free or otherwise. However, it is also true, unfortunately, that there are many over processed and refined gluten free as well as mainstream products available which are too high in salt, sugar, fat and starch as well as being deficient in dietary fibre. Part two of this article will be posted next week…
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