Alarming new research shows that some gluten free foods can be contaminated with toxic metals. Eating these foods frequently can place your health at significant risk. This research was published in the medical journal called Epidemiology. Scientists from the University of Illinois in Chicago, University of Chicago, Dartmouth University and University of Michigan studied 7,471 individuals in the National Health and Nutrition Examination Survey. It was conducted between 2009 and 2014. 73 people in the study were following a gluten free diet. The individuals had blood tests and urine tests. Results showed that arsenic levels were nearly twice as high in the people on a gluten free diet compared with those on a regular diet. Mercury levels were 70 percent higher in the gluten free individuals. According to Maria Argos, assistant professor of epidemiology at the UIC School of Public Health, “These results indicate that there could be unintended consequences of eating a gluten free diet, but until we perform the studies to determine if there are corresponding health consequences that could be related to higher levels of exposure to arsenic and mercury by eating gluten-free, more research is needed before we can determine whether this diet poses a significant health risk”. We already do know that high levels of mercury and arsenic in the body are linked with neurological problems, an increased risk of cardiovascular disease and cancer. It is thought that a high intake of rice could be responsible for these findings, because it has a bad reputation for soaking up metals from soil, water and fertilizer; including mercury and arsenic. The researchers went on to say “Although we can only speculate, rice may be contributing to the observed high concentrations of metal biomarkers among those on a gluten free diet. Emerging evidence suggests rice based products can contain high levels of toxic metals; rice is a recognized source of arsenic and methylmercury exposure.” This doesn’t mean I am suggesting everybody eats gluten. If you have celiac disease it is critical to avoid it. Additionally many people suffer with non-celiac gluten sensitivity, and their health improves significantly when they avoid it. It is best to have a varied diet and not be overly reliant on any one food. Many processed gluten free foods like bread, crackers and breakfast cereals are high in sugar, vegetable oil and artificial additives, and contribute nothing positive to your health. It is best to base your diet on vegetables, protein, healthy fats, fruit, nuts and seeds. I have written extensively about the harmful effects gluten can have in my book Gluten: Is it making you sick or overweight? Reference