Many French people have banned cereals from their plates because of a protein accused of causing digestive disorders. What is behind this gluten that has suddenly become public enemy number 1? This elastic dough, however, gives the bread all its qualities. Gluten is what allows the dough to rise and gives the crumb its soft, honeycomb texture.

But gluten also has a dark side that might have made it less digestible than before. In the supermarket shelves, manufacturers have understood that this new phobia is selling. Has eating gluten-free products become the new panacea?

False food, real danger

Two out of three households consume cereals for breakfast. Muesli, oatmeal, corn flakes or puffed rice… There is something for everyone. But it’s not always easy to make the right choices. Often too sweet and not very satiating, these ultra-processed cereals no longer have much to do with the original grains. False foods that represent a real threat to health.

On the supermarket shelves, express rice and quick-cooking pasta are gaining ground and appealing to consumers. But these foods can tip the scales in the wrong way very quickly. Because as soon as the cooking time is exceeded, these foods are transformed into rapid sugars.

Breakfast cereals, quick-cooking pasta and rice, white bread… These cereal foods are digested very quickly and have very high glycemic indexes. Consumed in excess, they promote weight gain and metabolic diseases such as diabetes. Should you turn to whole grains to preserve your health?

On the supermarket shelves, express rice and quick-cooking pasta are gaining ground and appealing to consumers. But these foods can tip the scales in the wrong way very quickly. Because as soon as the cooking time is exceeded, these foods are transformed into rapid sugars.

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Breakfast cereals, quick-cooking pasta and rice, white bread… These cereal foods are digested very quickly and have very high glycemic indexes. Consumed in excess, they promote weight gain and metabolic diseases such as diabetes. Should you turn to whole grains to preserve your health?

Refined or complete, with or without gluten? What are the advantages and dangers of cereals? And for his health, how to separate the wheat from the chaff?

The documentary directed by Clémence Gardeil will be followed by a debate moderated by Marina Carrère-d’Encausse.

Guests

Prof. Christophe CELLIER
Head of Department of Hepato-gastroenterology and Digestive Endoscopy
Georges Pompidou European Hospital (APHP)

Luce JEAN-BAPTISTE
Dietitian and nutritionist
Pitié Salpêtrière Hospital (APHP)

Raphael HAUMONT
Teacher researcher
Molecular cuisine specialist