Gluten-free foods

These are not only for those who need to avoid them, but for everyone. It is not advisable to eat gluten every day, but to alternate it with cereals and starchy foods that do not naturally contain gluten. These include corn, buckwheat, quinoa, rice, millet, potatoes and oats.

Today these ingredients are combined in all forms, from pasta to biscuits, bread and its derivatives, in the various breakfast cereals.

An important dietary note: vegetables should be at the heart of our diet, alternating from time to time with cereals or vegetable proteins.

A myth to dispel: carbohydrates do not make you fat, unless you eat too many of them, especially if they are refined and enriched with sugar, poor quality and refined fats.

For those who do not eat gluten, there is no need to imitate bread and pizza as they are known, it is much more interesting to invent new recipes. With often more interesting and tasty results.