Gluten Free Can Be Fattening...Read the Labels Carefully

The 'phrase' we are all hearing lately is 'I'm gluten intolerant'.  In some cases, this is true.  In most cases, it's a misinterpretation of a very different pathology occurring in the person's body.  Nevertheless, I recently decided to become my own science experiment and go 'gluten free'.  I first consulted with a very dear friend who distributes Orgran Organic Foods here in the U.S.A.  She warned me that gluten free can mean more fat and protein per serving than an 'ordinary' product that is not gluten free.  Since I don't eat prepared sauces, spreads or processed food, this is a pretty easy experiment so far.  My only nemesis is that I just love a good baguette or piece of bread daily and I wasn't about to give up that daily 'treat'.  It's been about 6 weeks now and, how do I feel?  No difference, really...but I'm not gluten intolerant.  But this bread I've found in the market is a good 'fix' for anyone who has a wheat addiction like me.  When my 'experiment' is over in about 60 days, I think I'll keep purchasing this bread...I like it!

Here's Your Healthy Tip of the Day:  I found Alvarado St Bakery bread in the frozen food section of Whole Foods.  One slice is really filling and satisfying, tastes really good (you'd never know it was gluten free) and here are the stats on it per slice:  90 calories, no cholesterol, 0.5g fat, no transfats, 170mg sodium, 15g carbs, 2g dietary fiber, 5g protein.