This article is the third in a three-part series on gluten-related health conditions and the gluten-free diet. The first article in the series is “When Gluten-Free Eating is the Best Medicine.”  The second article in the series is, “Why Have Wheat and Gluten Become So Problematic?”
If you eat a gluten-free diet or want to try one, it’s natural to want to take the easy way out: Eat your standard American fare, such as sandwiches, and replace the wheat bread or tortillas you’re accustomed to eating with gluten-free bread or tortillas.
Although doing so can prevent reactions to gluten, going gluten-free this way can lead to new, non-gluten-related ailments and diseases, such as weight gain, increased blood sugar levels, and insulin-related health conditions. That’s because gluten-free grain flours and starches (i.e., rice flour, corn meal, sorghum flour, millet flour, corn starch, tapioca starch, cassava starch, and potato starch) are high in calories and carbohydrates and high glycemic, meaning that they can spike blood sugar levels….