There is an interesting article in The Observer Food Monthly, January 2016, discussing the science of healthy eating. Many people ask us about gluten free options and it’s not something we can do but this article states:

“(gluten free products) are often more expensive than their gluten-containing counterparts, and to compensate for the elasticity gluten gives to things like cakes and bread, manufacturers spoon in more sugar, E-numbers and additives. It’s a long way from the healthy, natural image they like to invoke.” The conclusion is that “if you’ve not got coeliac disease, you should ask yourself whether it’s really worth going gluten-free.”

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