Which is better organic or not gluten
We have had an organic supermarket in our shopping center for a few months. This is of course very practical because you don't have to search long for organic products, but have everything nicely gathered in one shop.
Organic is big in, and everyone knows that organic food is also much healthier than the pesticide and hormone-laden foods that we usually find on supermarket shelves. And it's great that we now have the opportunity to buy more and more of these healthy “organic” foods.
We have the same situation with gluten-free foods. Gluten-free is the big trend, and the food industry is only too happy to make the right products. Do you love pizza and cookies? You can be helped. There are already whole gluten-free courses in the supermarket. And many join in, although it is not entirely clear to them what this gluten actually is.
So it is only a bit surprising that there is suddenly gluten-free meat or gluten-free salad. Well, I'll admit that I feel a bit ripped off, but let's not take that as a yardstick. After all, in a survey over 70% of those questioned did not know that gluten is a grain protein, even though they said they were gluten-free (??). So it's good to know that meat and vegetables should of course not contain it.
"Organic", "gluten-free" = healthy?
What I find very worrying is the trend to equate “organic” and “gluten-free” with “healthy”. A cake that I brought to work was immediately classified as healthy because my colleagues know that I do not eat gluten.
Cake is not healthy. Mine was just certainly not quite as harmful as some others. That is the difference.
Let's go back to my organic supermarket. I admit I'm a bit obsessive about this, but I always look at what other people have in their shopping cart. After all, these are people who spend more money to eat healthily and who therefore buy all of these “organic” and “gluten-free” products.
Okay, so the first one has mango, whole wheat pasta, bread, cereal, cookies, margarine and sausage in her basket. Well. What about the young woman across the street? Oh, there are veggie burgers, cheese (vegan), seitan sausages, also muesli, soy milk and actually a head of lettuce.
Anyone who knows me already knows what I'm getting at. For both customers, the majority of purchases consist of ready-made foods. In the second case, even from edible things that have only rudimentarily to do with normal human nutrition. And I can only repeat myself over and over again: Your body wants perfectly normal foods that do not contain a lot of additives and have a shelf life of one year.
Organic salmon from "ecological" aquaculture is still a fish that was reared in factory farming. It may not be fed genetically modified food, but that does not mean that it is as healthy as a wild-caught fish that has lived its life in a species-appropriate way (but which cannot be called "organic").
Organic muesli contains fewer pesticides, but still contains far too much sugar. Gluten-free muesli then no longer contains wheat, but instead contains other grains rich in carbohydrates (sugar!) And, through the use of additional nuts, three times the amount of fat. And I'm not saying that fat is bad (at least not when it comes from nuts), but combining a large amount of carbohydrates with not a small amount of fat is not healthy.
Organic muesli Gluten-free organic muesli
As you can see, the gluten-free muesli has a whopping 73 kcal more per 100 g. The pure sugar content is 19 g higher.
You have to decide: either you will eat a lot of carbohydrates (and get fat), or you will eat a lot of fat but little carbohydrates (and get lean), or you will eat a lot of fat and Carbohydrates (then you'll get even fatter). And it doesn't matter whether the carbohydrates say “organic”, “gluten-free” or “sung to sleep by grandma”.
What I mean by that, of course, is: junk food remains junk food even if the ingredients are perhaps a little healthier than those of conventionally produced products. So, I just had to get rid of that now.
As far as possible, I always buy organic products, but mostly those that have only one ingredient: vegetables, milk, meat, cheese (well, there are several ingredients). But you understand what I mean. I think organic is great, precisely because I would like to do without the additives in industrially manufactured foods. I don't think my body needs glyphosate or manure from sick animals in the fattening houses. I am happy to pay more for that.
As for gluten-free foods, I would advise against all gluten-free baked goods. They often have rice flour (high arsenic load) or corn flour (high concentration of gluten from other families than the gliadin in wheat with sometimes devastating effects) plus a lot of different sugars to make the whole thing tastier.
If you think you cannot do without your daily bread, then bake it yourself. You can try my flaxseed bread, for example. From my own experience, I can tell you that if you leave out the bread, after a few days you will no longer have any desire for it. And I was someone who believed that there was no way I could do without bread (the gluteomorphins say hello).
If on your next visit to the supermarket you find yourself wanting to put the “organic” biscuits in the shopping cart, turn the product over and take a look at the nutritional information. Then you ask yourself whether the amount of carbohydrates it contains actually has "nutritional value" for your body in some way and could be healthy (spoiler: it is not). Then just put that edible thing back on the shelf (and congratulate yourself on not falling for the "bio" lie).
Your body and wallet will thank you.
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