Tinky Weisblat’s “Going Gluten Free” article that appeared in the Feb. 24 paper contained a serious factual error. She stated, as though it was common knowledge, that “commercial flour has been increasingly ground from genetically modified wheat.” The fact is that there are no genetically modified wheat varieties that have been developed or approved for use in the United States or anywhere else in the world. Thus it is impossible for GMO (genetically modified organism) wheat flour to be responsible for any of the increased reports of gluten intolerance that has been noted in recent times. This is an easily verified fact that should have been checked before publication.
That isn’t to say that common white wheat flour that is used in most baked goods is a healthy dietary choice. White flour is a nutritional desert compared to whole wheat flour. As a baker with over 45 years of experience working almost exclusively with whole wheat and other whole grain flours, I often wonder if the symptoms that gluten-intolerant people report are caused by the poor nutritional profile of white flour food products and not gluten itself.
It is a fact, that most baked goods consumed in America contain not only nutritionally dead white flour but are also loaded up with excess fat, salt, refined sugars, synthetic conditioners, flavors and preservatives. When a person decides to stop eating gluten, they are also typically stopping consumption of an entire “deathraft” of harmful substances that are part of the “gluten” package. Not surprising that such people report feeling better!
People should also be aware that many of the gluten-free products that are available are often not really very good nutritional choices. The King Arthur product mentioned in the article is a refined product that is high carbohydrate, low protein, very low fiber, low mineral and is fortified with artificial vitamins. It contains only a fraction of the nutrients present in whole wheat flour. While the recipe presented in the article is, to be sure, gluten free, it is also a high sugar, high cholesterol, low fiber, low mineral nightmare for those who may be struggling with excess weight and/or diabetes. Or for folks who expect that the food that they consume should actually be nourishing and not merely empty calorie comfort foods.
It has been known for decades and recommended by nutritionists that we should all eat more whole grains and fresh foods that are minimally processed. I hope that, in the future, the Recorder provides better public service by featuring real food recipes and offering accurate nutritional advice.
Paul Voiland is a resident of Montague.