Increasing public awareness around the negative effects of consuming gluten has given rise to a billion dollar industry. Whether a result of our own education, or simply good marketing, in our quest to be healthier, Americans are buying billions of dollars of food labeled gluten-free each year. (1) Unfortunately, the assumption that products labeled gluten-free are automatically healthier is a fallacy. Because most gluten-free products rely heavily on high-glycemic starchy carbohydrates and added sugar, it trades
Gluten-Free Sugar Addict
About the Author: Jennifer Fugo
Jennifer Fugo is the founder of Gluten Free School and teaches gluten-sensitive individuals simple, savvy and empowering steps to get healthy. Living gluten-free since early 2008 after a gluten sensitivity diagnosis, she knows what it's like to feel overwhelmed by the cost and seemingly complicated aspects of going gluten-free. A sought-after expert, advocate & speaker about healthy, gluten-free living, Jennifer has been featured on Dr. Oz, Yahoo! News, eHow, CNN, and Philadelphia Magazine and is the best-selling author behind the ground-breaking book "The Savvy Gluten-Free Shopper: How to Eat Healthy without Breaking the Bank".