It seems everywhere you turn these days, you’re seeing gluten free this and gluten free that. New companies are emerging, restaurants are adopting gluten free menus, and food classics are being recreated. Slowly, but surely, eating a gluten free diet is beginning to transform from being a fad to becoming a way of life.
However, just because something is gluten free, does it automatically mean that it’s healthy? Is that soft delicious piece of gluten free bread you’re eating good for you or just a disguised imitator of Wonder Bread? Many people are misguided thinking they are eating healthy, when in fact they are eating highly processed, sugar laden, and nutrient void breads.
Take a look at some of the most popular gluten free breads out there. They’re using potato, corn, and tapioca starch as their main flours. Dumping many varieties of sugar in them such as tapioca syrup, corn syrup, maltodextrin (sugary starch additive), and cane sugar. Plus, pumping it full yeast to be buoyant and light.
These starches turn to sugar so quickly when consumed that they can spike blood glucose levels within minutes of being in the body. When you add that with copious amounts of sugar, very little fiber, and a bunch of yeast and you’ve just entered into junk food city.
All of our products are at Glutenull are:
- Certified Gluten Free
- Non-GMO verified
- Yeast Free
- Vegan (Dairy & Egg Free)
We are one of few gluten free companies on the west coast of Canada and are very careful about our product. HACCP certification and permanent laboratory analyzes (ELISA test) helps us to pursuit our goal.
The distinctive characteristics of our breads:
Comparing with other Gluten free bakeries, like Udi’s, Rude’s, Gluteno, Ener-g and other we don’t use yeast, eggs or dairy products in our recipes.
We developed our products the way that they can be enjoyed by everyone. Many believe that gluten intolerance is connected to genetic problems. All our products are Non-GMO verified.
Our Breads are developed not only for gluten intolerants, but also good for:
- Egg intolerance
The Asthma and Allergy Foundation of America estimates that most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime.
- Dairy intolerance
All Mammals are Lactose intolerant in adulthood, but human populations have developed lactase persistence, Lactose intolerance in North American ranges from 12% to 70%.
- Yeast intolerants, which “believed” to afflict a significant number of people around the world. Conditions like dysthymia (mild depression), chronic fatigue, colitis and other.
- Diabetics. Brown, Rice, Buckwheat, Amaranth and Quinoa are best for diabetics.
Brown rice still has the outer layer intact; it contains most of the nutrition and fiber of the grain. Human body metabolizes brown rice in the same way, but it takes longer because the grain is more complex. The higher fiber content makes your body do extra work to convert brown rice to glucose, slowing down the process of releasing sugar into the bloodstream.
And not to forget:
- Just for health conscious people 🙂