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“Classic” products, with gluten, seem to have a better nutritional profile compared to those gluten-free. Gluten-free products are higher in fat and carbohydrates and lower in fiber than their gluten counterparts.
Also, if a gluten-free diet is not well supervised and followed by a health professional, it can lead to nutritional imbalances or even to pathologies such as cardiovascular diseases.
The price is also very different between traditional products and gluten-free products. According to the prices posted on various websites, gluten-free products are more expensive than traditional products.
These differences, in favor of current products, could be partly explained by the replacement of raw materials, the adaptation of manufacturing processes, or even by the popularity of these products.
If you want to find out about cross contamination, check out our article on this topic: How serious is cross contamination for celiac disease?
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