• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Gluten-Free Eaters Beware

Gluten-Free Eaters Beware

November 11, 2017 By Diane Smith

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
loaf of whole grain bread, sliced with text overlay "Gluten-Free eaters beware; Higher arsenic and mercury levels"

Higher Arsenic and Mercury Levels

Gluten-free eaters beware. According to a May report, “The Unintended Consequences of a Gluten-Free Diet,” new research indicates that gluten-free dieters may be at greater risk of exposure to two highly-toxic metals, arsenic and mercury. Both metals tend to bio-accumulate in rice, a popular gluten-free substitute grain.

Bread

A team of researchers led by Maria Argos, a professor at the University of Illinois at Chicago School of Public Health, studied survey data for 73 gluten-free individuals ranging in age from 6 to 80.

Compared to data from for about 7,000 people on a regular diet, arsenic levels for the gluten-free group were nearly 50 percent higher, and mercury levels were 70 percent higher.

DANGERS OF HEAVY METALS

Mercury is a neurotoxin, a nervous system poison that poses particular risks for developing fetuses.

There’s also some evidence that mercury causes cancer in humans. In terms of arsenic, long-term ingestion from food and water, according to the World Health Organization, cause skin lesions and cancer and may be associated with birth defects, negative impacts on child health and cognitive development, infant mortality, lung and heart disease, neurotoxicity, and diabetes.

GLUTEN-FREE DIETS STILL POPULAR

People with celiac disease, an autoimmune disorder with a genetic component, are medically-required to adhere to strict gluten-free regimens.

When celiac individuals consume even small amounts of gluten, a naturally-occurring protein found in wheat, rye, and barley, they experience an immune reaction leading to intestinal damage. The disease affects an estimated one percent of the global population.

In recent years, however, increasing numbers of non-celiac Americans are going gluten-free. The number of gluten-free dieters in the U.S. has tripled since 2009, while the incidence of celiac disease hasn’t changed.

A poll by the market-research company NDP Group found that 30 percent of Americans are intending to be gluten-free or to reduce their gluten intake. Lowering cholesterol, increasing energy levels, promoting digestive health and reducing inflammation are common reasons cited by non-celiac individuals for avoiding gluten.

Argos expressed a need for further research to determine if there are health consequences from increased arsenic and mercury exposure for gluten-free eaters.

loaf of whole grain bread, sliced with text overlay "Gluten-Free eaters beware; Higher arsenic and mercury levels"

HOW TO PROTECT YOURSELF

In the meantime, if you’re a concerned, check out our post, “The Lowdown on Arsenic in Rice”, which offers guidance on reducing arsenic (not mercury) exposure through proper preparation and cooking methods, as well as by choosing particular types of rice and rice grown in particular regions that tend to be naturally lower in arsenic.

You can lower both arsenic and mercury exposure by simply decreasing your overall rice consumption. Consider some of the many other gluten-free substitutes, such as corn, millet, quinoa, amaranth, teff, buckwheat (unrelated to wheat) and sorghum.

Oats are gluten-free but can be subject to cross-contamination from wheat either in the field or in processing, so be sure to look for certified gluten-free oats.

Nut flours, such as almond and hazelnut, are great options for baking and cooking, but they tend to be costly. Pulse flours such as chickpea and lentil are available at Indian groceries, online, and at some natural foods stores, but some people find they have a “beany” taste.


Want more of Plant-Based Cooking?
Connect with me on Facebook, Twitter, Pinterest, or Instagram.

Pin
Share
Yum
Tweet

Filed Under: All Articles, Articles, Food Facts

Previous Post: « Plant-Based Sides & Mains For Thanksgiving
Next Post: Help for Depression, Stress, and Anxiety: Mood-Boosting Plant Foods That Might Surprise You »

Primary Sidebar

Get Social

            Plant Based Cooking on YouTube
Top 50 Plant-based Food Blogs Of 2021

Meet Diane

Meet Diane

I help you discover the steps, tools and actions you need to eat a plant-based diet for disease reversal, weight loss and renewed vitality with recipes, health tips and inspiration to make the journey easier.

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Food over Medicine

Graduate Badge

Sign up intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Popular Posts

4 reasons why diets don't work

4 Reasons Why Diets Don’t Work

Thanksgiving-Table-Setting

How to Have a Happy Thanksgiving If You’re Plant-Based

Sleeping Woman

10 Ways to Get More Sleep, Stay Slim and Improve Aging

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Questions: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking