Keyword: carbohydrates

Are there excess carbohydrates in gluten-free foods?

Gluten-free products are typically made from refined carbohydrates (rice, potatoes, corn, tapioca starch, etc.) instead of whole grains. Refining a product naturally concentrates it, hence more carbohydrates, which are broken down to sugar. The more sugar or broken down carbohydrates we eat that we don’t burn as fuel, the more weight we gain. It’s important… Read more »

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Why is gluten-free food so high in calories and carbohydrates?

It’s important to use multiple foods to replace whole wheat or wheat in general. When used in food products, wheat has properties of elasticity, stability and body that are difficult to reproduce when using a substitute grain or starch, such as rice flour, tapioca starch, quinoa, buckwheat or bean flours. Manufacturers often add other ingredients… Read more »

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What is carbohydrate deficiency?

If deficient in carbohydrates, the body will utilize protein and fats for energy. Carbohydrates are the body’s most preferred source of energy, and it is not recommended to avoid this group of foods when avoiding gluten. The body is an efficient energy burner, and will take or make glucose from other sources and use it… Read more »

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