Food note­book

Health & Fitness - - Contents -

Why gluten may be healthy, five iron-boost­ing foods, a new fresh-food box de­liv­ery ser­vice.

Celebs such as Gwyneth Pal­trow have made gluten­free trendy, but new re­search at Har­vard Univer­sity shows that the pro­tein found in wheat, barley and rye may pro­tect your health. Crunch­ing data from nearly 200,000 par­tic­i­pants, mon­i­tored over 30 years, the team found the 20 per cent of peo­ple with the high­est gluten in­take de­vel­oped type-2 di­a­betes 13 per cent less of­ten than the 20 per cent who ate it least. One the­ory is that lim­it­ing gluten means you eat fewer high-fi­bre whole­grains that could play a role in help­ing re­duce di­a­betes risk. Gluten in­tol­er­ants should eat high-fi­bre al­ter­na­tives, such as quinoa, brown rice and oats.

26 Jes­sica Simp­son’s fit­ness se­cret

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