If you are not diabetic and have celiac disease then please dismiss this. In my experience, as a diabetic with a gluten sensitivity, a gluten free diet is contradictory. The contradiction is with the low glycemic index/ diabetic diet and a gluten free diet. Most gluten free products are loaded with sugar, corn, white rice, and potatoes. All of these ingredients are horrible for a diabetic because they have a high glycemic index and quickly raises your blood sugar.
In the beginning, I was ignorant and tried gluten free breads and started baking with gluten free flours. I realized my blood sugar levels were increasing, so I created my own version of a gluten free diet. I avoided wheat and gluten free boxed products. I ate veggies, fruit, dairy, meat, quinoa, brown rice, and legumes. I kept my diet clean and simple. I felt amazing and reduced my insulin intake by half.
Another great benefit was, I no longer had keratosis pilaris (chicken skin). For few years, I asked my Dr about treating my chicken skin but she said it was normal. I refused to believe that prognosis because I did not have this condition before. after seeing my Natropath, it turned out that it was related to a gluten intolerance.
Currently, I am pregnant with our second child and had to introduce whole grains back into my diet. Unfortunately, my chicken skin is back. It is lovely eating bread but once my baby is delivered healthy and happy then i will consider cutting back.
Regardless, whatever you choose it has to be in your best interest. I am not a doctor or an expert on this topic. All I can do is share my experience and hope that it helps others. 🙂
(photo taken from cliparts.co)