I just came across this post in Food and Drink Europe. According to an article from Harvard Medical School, many gluten-free products manufactured to mimic gluten-containing foods are low in essential nutrients! What can you do to make sure your gluten-free diet isn't just safe, but also nutritious?
Natasha Chart of Sustainable Food recommends looking to "celiac-friendly" cuisines, such as Indian, Thai, Mexican, and Ethiopian. She quotes the advice of Melinda Dennis, nutrition coordinator at the Beth Israel Deaconess Medical Center Celiac Center, who says to look for the nutrient-packed "super six" grains, including amaranth, buckwheat, teff, millet, quinoa and sorghum.
Vin Miller of Natural Bias recommends avoiding processed foods with added sugars and fillers and focusing instead on whole foods. He goes as far as adding that gluten intolerance can be a blessing in disguise, inducing diet changes that can help "eliminate digestive discomfort, fatigue, mood problems, skin issues" and even fight disease. The latter is a rather optimistic claim, but worth a try, no?