The Dr. Gundry Podcast On a Gluten-Free Diet? Listen to This FIRST | EP 393.a
Mar 4, 2026
They expose sneaky pitfalls of gluten-free swaps that still harm the gut and metabolism. They call out almond flour overload, rice- and chickpea-based products, and hidden sugars in baked goods and pastas. They reveal seed oil and preservative tricks that extend shelf life. They walk through label decoding and practical buying tips to avoid deceptive “healthy” snacks.
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Don't Eat More Because It's Gluten Free
- Avoid overeating gluten-free foods just because they feel virtuous; the health-halo increases intake and calorie load.
- Dr. Stephen Gundry warns gluten-free Oreos are not healthier than regular Oreos and often lead people to snack more.
Grinding Turns Whole Grains Into Sugar Bombs
- Many gluten-free swaps are highly processed flours ground into fast-digesting starches that spike blood sugar more than expected.
- Grinding whole grains into fine flours pre-digests starches, reducing fiber and increasing sugar hits and cravings.
Avoid Rancid-Prone Seed Oils And Preservatives
- Watch for seed oil creep and added antioxidants in packaged gluten-free foods, which extend shelf life but can be harmful.
- Dr. Stephen Gundry points out high-oleic sunflower and safflower oils plus preservatives make products last unnaturally long.
