Swap Gluten-Free Bread for Sweet Potatoes While those who suffer from Celiac disease may not have a choice other than to reach for gluten-free varieties of loaves when they're hankering for a sandwich, if you're not intolerant to wheat, nutritionist Gisela Bouvier, MBA, RDN, LDN, says though it's trendy, sansgluten isn't always healthier. "Gluten-free products were created for people with gluten sensitivity and Celiac disease, because they are unable to properly digest the protein found in wheat, called gluten. To make gluten-free bread, the wheat many times is replaced with tapioca, corn, rice or other starches. Many of gluten-free breads lack nutrients and fiber, making them far less healthier and nutrient dense than wheat bread. Being that said, the lack of nutrition can also mean less satiety and can make you hungrier," she says.
So what should you opt for if you're trying to keep nutritionally smart? Bouvier says to go with whole grain bread, or use a slice of sweet potato as your base. Simply cut a sweet potato into quarter-inch slices and toast. "Enjoy with a smear of nut butter!" she says.
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