Category Archives: Gluten-free

I know I’ve said this many times before, but it bears frequent repeating since so many people are waylaid by this “gluten-free” notion: NOBODY should be eating gluten-free foods made with cornstarch, rice starch, tapioca starch, or potato starch. These … Continue reading →

You likely don’t agree that we should eat more sugar. Neither do I. Then why is the gluten-free industry promoting foods that are worse than table sugar? Gluten-free foods are made with: –Rice starch (or brown rice starch) –Tapioca starch … Continue reading →

So you kiss all things wheat goodbye. And you’ve come to learn that gluten-free foods made with replacement flours like cornstarch, tapioca starch, potato starch, and rice starch are also very destructive, since they make visceral fat grow, send blood … Continue reading →

Are there every situations where gluten-free foods can actually be healthy for us? Readers of Wheat Belly and of this blog know that conventional gluten-free foods: –Make you fat–They especially cause visceral fat accumulation, i.e, Gluten-Free Belly. –Spike blood sugar–Few … Continue reading →

I’ve sampled some of the gluten-free beers available and, in general, have not been impressed. However, here is one I tasted recently and enjoyed it: This is one of the Green’s Gluten-Free beers made from millet, buckwheat, sorghum, and rice. … Continue reading →

Gluten-free means avoiding the diverse group of proteins lumped together as “gluten.” Being gluten-free means avoiding foods that contain either gluten proteins or other proteins that cross-react (immunologically) with glutens. This includes modern wheat, spelt, and kamut; barley; rye; and … Continue reading →