date:Jun 18, 2013
ients such as rice, corn, potatoes, sorghum, tapioca and millet, which are higher in carbohydrates and lower in protein and other nutrients than wheat flour.
Beyond this, gluten-free foods are also commonly bulked up with processed sugars and oils to make them taste more like the originals they have been designed to replace. This can lead to carbohydrate overload, and can actually be a cause of diabetes and other metabolic disorders later on in life. Some gluten-free products even contain blata