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The expert’s opinion: Dr Laurence Plumey *, nutritionist
” The system of government “Zero gluten” is only justified for people with celiac disease, because their intestinal mucosa is attacked by this protein. Otherwise, it means depriving yourself of foods that contribute to the variety of tastes and gustatory pleasure, affirms Dr Laurence Plumey, nutritionist *. However, some people, without being sick with celiac disease, are hypersensitive to gluten. If they limit it or stop eating it, they have fewer digestive problems (diarrhea, etc.). From stereotypes, the “gluten-free” diet would make you lose weight: this is not yet proven, even if it is true that if you no longer eat bread… you will lose weight! On the other hand, gluten-free foods are not lighter, because wheat flour is replaced by flours with such high calorie content (corn, rice, etc.). This would allow you to have beautiful skin or to be in good shape. Again, no study proves it! », Affirms Laurence Plumey, nutritionist.
All about gluten!
Wheat is no more allergenic today. On the other hand, it contains more and more gluten, to make it more resistant and to give a better texture to industrial products.
Wheat is not genetically modified. It is prohibited in France. But grain producers select varieties of wheat that are naturally richer in gluten.
Gluten-free products are no better for you. Biscuits, breads… can contain as much sugar and fat as the others. And sometimes even more additives, because it is necessary to give a pleasant texture.
Gluten is used in many products : tarama, soy sauce… We are consuming more and more, without knowing it.
Oats and spelled, low in gluten, are an alternative for hypersensitive people, but not for celiac patients, who must choose cereals that do not contain it at all.
Testimonials from mothers: what do they think about gluten?
> Frédérique, mother of Gabriel, 5 years old: “I limit gluten at home.”
“I prefer foods that are naturally gluten-free: I prepare buckwheat pancakes, I cook rice, quinoa… Now, I have better transit and my son has a less swollen stomach. “
> Edwige, mother of Alice, 2 and a half years old: “I vary the cereals.”
“I diversify… To taste it, it’s corn or rice cakes topped with chocolate. To accompany the cheese, spelled rusks. I make rice noodles, bulgur salads… ”
What about babies?
4-7 months is the recommended age for the introduction of gluten.