Low Gluten Cakes
Well this was a new one for me. I walked past a Gloria Jean’s coffee shop today and noticed this sign for a “Low Gluten” Hazelnut Chocolate Torte.
From what I've read about Gluten, it really is an all or nothing protein. Nora Gedgaudas spoke a lot about Gluten in her recent seminar, particularly about how gluten takes months to leave the body. Going 100% gluten-free seems to be the only way to avoid the negative effects gluten can have. Of course going strictly 100% gluten-free is also the only way to identify whether gluten has a negative impact. The significant numbers of people who are intolerant will be effected even by a cross contamination – so “low gluten” just isn't going to do it!
“Low-fat”, “low-calorie”, “low-carb”, “low-cholesterol”; “low” seems to be the word signalling a healthy product. I can almost guarantee anything with the word low in the title isn't Paleo.
I’ll have to keep a look-out for “Low Trans Fat” cakes, I'm sure they’ll be good!
