Dunkin’ Donuts to the rescue?

Dunkin’ Donuts has announced their new line of gluten-free donuts, such as gluten-free Cinnamon Sugar Donut and a gluten-free Blueberry Muffin.

If it’s gluten-free, it must be good! Right?

Wrong. Fatally, irreversibly wrong. Dunkin’ Donuts is not the first to make this nutritional blunder. Post, Kelloggs, Nabisco, as well as Udi’s, Schar, and Glutino, have all demonstrated their incredible ignorance on nutritional issues, or at least their indifference.

Let’s take a source of starch, such as corn. (Let’s put aside modern issues, including genetic-modification of the corn plant, glyphosate residues, Bt toxin content, and breeding efforts to increase amylopectin/amylose content.) Let’s take “corn” as the intact kernels on a cob. This raises blood sugar substantially with a glycemic index of 52 to 60.

Now dry and pulverize the corn into cornmeal or cornstarch. By doing this, we increase the surface area for digestion exponentially, making digestion via the salivary and stomach enzyme, amylase, rapid and highly efficient. Glycemic index now? 78 for gluten-free corn pasta, 100 for cornstarch. Now that’s high.

Also note that the starch in cornstarch is typically the most rapidly digested amylopectin, not the somewhat less rapidly digested amylose (often called a “safe starch,” a misnomer because it is just a less harmful starch, not safe, another example of the flawed logic of nutrition).

So gluten-free donuts–or multigrain bread, bagels, muffins, or pretzels–are rapidly digested and yield very high blood sugars. This triggers insulin to high levels, which then leads to tissue insulin resistance which, in turn, leads to high blood sugar, high blood insulin . . . around and around, causing visceral fat accumulation, diabetes and all the phenomena of glycation: cataract formation, hypertension, kidney disease, heart disease, joint degeneration and arthritis, some forms of cancer, and dementia.

So NO member of the species Homo sapiens should be consuming such gluten-free products made with cornstarch, rice flour, tapioca starch, or potato starch. Once again, processed food manufacturers have, with their eagerness to generate profits at your expense, created something awful for health under the guise of something “healthy.”

(Note that I have a delicious recipe for healthy donuts in my upcoming Wheat Belly 30-Minute Meal Cookbook due out this December!)

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