I seem to come in contact with more and more people these days who tell me they’ve had difficulties with foods high in gluten, a protein that’s in wheat, rye and barley. Gluten-free bakeries and restaurants are popping up in Chicago, for example, to give these folks some foods they can eat without pain.
But apparently, some people also are starting to think of gluten-free as a weight-loss diet plan. Don’t be one of those people, says a recent story I clipped from the New York Post
Some people have lost weight going gluten-free, but that could more likely be attributed to eating less. Again, no shortcuts to losing weight, it’s the math that counts in the end, calories in minus calories burned.