To the Editor,
Re: Lineups attest to people re-discoverin artisan bread, Food Matters, Sept 15.
As a registered dietitian who has provided consultation to countless clients with gastro-intestinal distress, I wanted to commend Stewart for her excellent perspective, as always, on the growing prevalence of gluten intolerance.
Although celiac disease and genuine gluten-intolerance exist for many, for others “intolerance” to wheat or grains can indeed be the result of an excess intake of overly processed grain foods that lack fibre and/or are too high in sugar, served in portions that are too large.
The portions and quality, or lack thereof, can be as much the problem as the gluten itself. Meals with half the plate as vegetables or fruit, accompanied with a serving of lean protein and a small to moderate serving of whole grains of the quality Stewart speaks of, are ideal for most people – whether trying to lose weight, improve energy or manage diabetes.
Thank you for regularly printing the Food Matters column. It always provides a great opinion and reminds us that we’re better off with wholesome food that is simple and close to its natural state.
Patricia Chuey
Lantzville