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Consumer Reports Notes Hidden “Myths” of Going Gluten-Free


We know that neither the food or Big Pharma industries are going to change their spots overnight. If they don’t have to, they won’t, period. Such is the case with going gluten-free and the connection to good health. It doesn’t seem to matter how many actual physicians point out the tremendous benefits of going and remaining gluten-free (even if you’re not gluten sensitive), the food and pharma industries have a good deal to lose if people take note and opt out of gluten.

From Consumer Reports -

To that end, we’re going to be reading more articles that speak of the alleged problems with going gluten-free, at least if you are not actually sensitive to gluten. In a recent article from Consumer Reports, they list six problems with going gluten-free. Before they get into that though, they highlight a photo of a muffin cut in half. I’ve reproduced it here, but understand that this image comes from their article.

Yes, gluten-free will cost more and that is usually because they are not as widely produced and distributed as the “normal” foods that the food industry produces. It goes without saying that anything that is not as generally available as something else is going to cost more.

Usually more calories. This doesn’t necessarily have to be true (which is why they used the word “usually”), but it can be. That said, calories themselves do not automatically translate to fat or ill-health. It simply means that if a person eats 1,600 to 2,000 calories per day, they should be aware of this when consuming foods with higher calories associated with them. Generally speaking though, people who eat things like muffins (like the one shown in the image) probably don’t really care that much about what they eat.

Often less sugar. This isn’t necessarily true either. The Consumer Reports article makes absolutely no distinction between the type of sugars in foods today. Most food industry products are sweetened with high fructose corn syrup (HFCS), which, as I’ve explained in numerous articles previously, is like eating poison. There is absolutely no government oversight and HFCS is often found to contain high amounts of mercury and other heavy metals.

HFCS became the industry sweetener in the late 1960s after being created in the lab from GMO corn stalks. It is not “natural” by any stretch. Many gluten-free foods today are sweetened with sugar cane (a natural sugar) and while yes, additional calories are often associated with it, cane sugar is easily digestible in our systems. HFCS is not digestible at all. In fact, there is nothing that binds the glucose and fructose molecules together in HFCS and because of that, this “sugar” goes directly into your blood stream. Sugar cane is broken down by the body before it is metabolized.

Increases your exposure to arsenic. Apparently, the folks at Consumer Reports couldn’t care less about your exposure to heavy metals routinely found in High Fructose Corn Syrup as they completely avoided the subject. However, they are concerned about any potential arsenic ingestion from eating rice. Consumer Reports talks about all the testing they did and yes, even other websites have gone to places like Natural Foods and tested their supposedly organic foods only to find that some of them have heavy metals in them. This is because the guidelines for growing and/or buying these foods are sometimes ignored. Grow your own or buy only where you know the food products are actually and fully organic. When they are, pesticides and other harmful chemicals are not used. Simply because something is gluten-free does not automatically mean that those foods will have an increase in arsenic or other chemicals. This is a false implication.

As noted, HFCS often has tremendous amounts of mercury and other heavy metals, yet Consumer Reports chose not to note that. It seems their goal with the article is to cast doubt on the entire gluten-free lifestyle. We need to remember that the food industry as well as Big Pharma stands to lose billions in revenue if even a small percentage of the population decides to start eating healthier.

Here’s the reality about gluten-free products according to people who actually know what they’re saying. They’re FAR better for you than NON-gluten-free products. This is from Douglas A. Wyatt, Center for Nutritional Research:

“I also suggest a gluten-free diet because gluten coats the villi in the small intestine, thereby trapping any pathogens in the infected area of the bowel.” [1]

Today's gluten proteins can actually CAUSE Leaky Gut Syndrome!

Wyatt points to a study recently released from the Institute for Responsible Technology related to GMO foods and states, “GMO foods are linked to leaky gut syndrome and may also trigger or exacerbate gluten-related disorders, including celiac disease. Of the nine GMO food crops grown for human consumption containing high levels of Bt toxin, corn and corn oil are most widely consumed in the US and Mexico. The Bt toxin was designed to puncture holes in insects’ digestive tracts, and studies have demonstrated this in human cells as well. Bt toxin may be related to leaky guy syndrome, and as a whole, GM (sic) foods may be contributing to the rise of gluten sensitivity.” [2]

There is a great deal we do not know about what Wyatt and others refer to as “leaky gut syndrome,” yet the “experts” at Consumer Reports are attempting to downplay the benefits of going gluten-free. Why is that? Is someone paying them to write articles that attempt to undercut what the medical field is learning about how harmful gluten can be to your health?

Let’s not forget that gluten proteins themselves were changed in the lab in the mid-to-late 1960s with the creation of GMO “dwarf wheat.” This wheat quickly became (and remains) a staple used in the food industry for most of the food that consumers eat today. The problem is that while lab techs created a wheat that grew quickly and was resistant to heat, drought, and pesticides, the gluten protein was dramatically changed into something our bodies have a very difficult time digesting. We’ve been eating it for 30, 40, or 50 years! Is there any question as to why people are experiencing so many health-related illnesses and early death?

This article in Consumer Reports is written to mask the ill effects of gluten proteins in the human body. The gluten proteins we eat today are not what our grandparents ate.

Instead of owning up to the problem, Big Food is doing what they can to hide the problem, in spite of the fact that bad health is too often the result of eating processed foods made available to us from the major food companies today.

Do your own research! Find out what is and what is not healthy. Take care of your body because it’s the only one you have!


[1] Leaky Gut Syndrome: A Modern Epidemic with an Ancient Solution? , Townsend Letter, June 2014

[2] Ibid

About Nathan Laurenson

Editor at The Daily Resistance, Citizen Journalist, Activist and Co Host Of Battle Of New Orleans Radio On 990 AM WGSO Airs 8pm Wed.| Resist Daily