Today’s grocery store is packed with foods that look virtuous: gluten-free, grain-free, plant-based, and high-protein. But labels can be deceiving, and some of the biggest gut saboteurs are hiding behind words that sound perfectly safe.
In this episode, I’m exposing the subtle tricks and misleading gluten-free swaps that could be driving inflammation, weight gain, and cravings, even when you’re doing everything right.
Because once you understand what’s really going on behind those labels, you’ll never shop or snack the same way again.
On this episode, you’ll learn:
- Why going “gluten-free” may still be sabotaging your waistline, your gut, and your energy (0:30)
- Whether almond flour swaps are actually better for you… or just another clever health halo hiding in plain sight (3:20)
- The surprising way food companies quietly extend shelf life (6:00)
- How to decode the labels on your favorite “healthy” snacks so you stop being fooled by marketing buzzwords (7:45)
- The two specific words you should never ignore on a food label (10:30)
- Why chickpea-based pastas, chips, and wraps may not be the metabolic miracle they’re advertised to be (20:20)
- Which pasta brand I personally recommend if you tolerate almond flour (29:19)
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For the full notes and transcript: https://drgundry.com/gluten-free-diet-risks/
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