I was shopping at my local supermarket when I came across this display of gluten-free baked goods. In case you can’t read the pink lettering, it reads “Healthy Alternatives.” Really?
Here’s a better view of what they’re selling:
The thing is, there’s nothing healthy about this stuff. These pies, cakes, and cookies might not contain gluten, but you can be sure they’re full of sugar and butter (or shortening).
Moreover, many gluten-free flour replacements are worse for you than flour*. Sure, they’re a God-send if you truly can’t handle gluten and still want an occasional treat. But if your goal is merely to eat healthier, look elsewhere (such as in the produce section). Corn starch, white rice flour, potato starch, etc. all cause a precipitous rise in your blood sugar. Can you say “diabetes”?
* According to a glycemic index chart, white flour has a glycemic index of 85, the same as cornstarch. Potato starch is 90 while rice flour is 95. (Pure glucose is 100.) They’re all bad for you!
I know. This isn’t really a food blog. But I’m so frustrated with some of the misinformation out in web-land, I’m going to rant about food today. Specifically, I’m targeting sugar.
Friends recently posted a couple of recipes on Facebook, claiming they were very healthy:
Banana Bread with honey and applesauce instead of sugar & oil….Delicious & Healthy….
When you have a sweet tooth and want to stay on track, here’s a nice treat. Sugar is NOT an added ingredient. (The recipe for oatmeal cookies includes three ripe mashed bananas and ½ cup raisins.)
Wondering if either recipe fits my low-glycemic (that means food that won’t spike my blood sugar levels) diet, I did some calculations. Are they really healthy? Is either recipe actually low in sugar?