With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps the most visible and complex dietary options relate to gluten. For some, gluten-free living is a choice, while for others, gluten can do serious harm to their bodies. With health experts and a hungry coeliac, we separate fact from fiction — including whether gluten-free flour can ever truly replicate your favourite bakes.
Guests:
- Melanie Persson, MasterChef contestant, author of The Very Hungry Coeliac and Gluten Free Feasts
- Jessica Biesiekierski, Associate Professor of Human Nutrition at The University of Melbourne
- Vincent Ho, gastroenterologist and associate professor at Western Sydney University
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
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The wheat flour found in most breads is one of many off-limit ingredients for those with gluten intolerance.