Gluten appears, in some variants, on all good foods: biscuits, pizza, beer and of course bread. But now, a cardiologist is here to tell us that gluten-based foods are actually toxic, but there is only one healthy type of bread, among all.
Dr. Steven Gundry reinforces what many have heard these times. That gluten sensitivity is a real thing, even in people who do not suffer from autoimmune celiac disease. Gundry says people should avoid gluten to reduce the risk of inflammation that can lead to weight gain.
Dr. Gundry is an enemy of lectin, a plant protein that can damage your stomach and intestines, including gluten. He says that if you have to eat bread, it should be the Barely branded bread. Since we do not have these products, we are telling you what this kind of bread is.
It contains almond flour, almond butter and coconut oil and absolutely no cereal, soy or yeast. If you decide not to eat cereal products, almond flour products are the best option.
Some time ago, a study found that many gluten-free products can promote obesity more than their products with wholemeal flour because they contain more saturated fat and less protein. The most criticized were gluten-free flour, biscuits, breads and similar pasta.
For truth's sake, Barely Bread contains 3 grams of protein per slice, just like a slice of wholemeal bread, which means if you are avoiding gluten, this beautiful substitute has similar nutritional value to it.
However, if you are skeptical of Dr.'s recommendation. Gundry, you may be right. The British Medical Journal recently discovered that people who do not have celiac disease and follow a gluten-free diet are not reducing their risk of heart disease at all. In fact, cutting off all grains together can expose them to heart disease.
Of course, Barely Bread, or almond flour, is great for you, but consult your doctor first if you decide to exclude whole grains from the diet
