And what about dairy?
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Sophie Van Tiggelen. Rebecca Gawthorne is a professional dietitian and Woolworths ambassador , and she explains the pros and cons of dairy-free and gluten-free diets, so you can make an informed decision.
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Gluten is a protein found in some grains such as wheat, barley, rye, triticale and oats, as well as foods made from these ingredients. Some gluten-free food alternatives fall short nutritionally as they can be lower in key vitamins and minerals such as folate, iron, zinc and magnesium, and higher in calories and saturated fat too.
Excluding gluten for non-medical reasons is not recommended unless you replace these with fibre and wholegrain containing grains.
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Cheese, ice-cream, many yoghurts and other processed dairy foods contain fats, along with salt and sugar, which can have a negative impact on our health if consumed in excess," says Rebecca. People who remove dairy foods from their diet put themselves at risk of low bone mineral content and developing osteoporosis as they age. In fact, Nutrition Australia reports that a voiding or removing dairy foods from your diet may mean you miss out on your recommended dietary intake of many vitamins and minerals essential for good health, and that a health professional should be consulted before removing it from your diet.