If you've ever taken a stroll through your grocery store's health section, then I'm sure you've seen all of the gluten-free products -- there's everything from pasta to ketchup.
I’ve been picking up on a random buzz about gluten-free diets. It seems like this is one of those fat-loss fads that people are exploring.
Right. Because that’s what’s keeping millions of people heavier than they want to be, a protein in wheat, barley and rye that’s used as an ingredient in products as diverse as ice cream, vinegar and lip gloss.
Gluten-free diets have their place; just ask anybody who’s been diagnosed with celiac disease, wheat allergies or gluten sensitivity.
But if you’re interested in such a diet solely to lose weight, consider that a gluten-free food isn’t necessarily healthier than its counterpart. As always, check the nutrition label before making your selection.
Before deciding to make a difficult -- and expensive -- alteration to your eating habits, do your research.
The Wall Street Journal ran this article breaking down what gluten actually is and why you shouldn't be too quick to switch your diet to gluten-free.