Is GO Lean Honey Almond Flax Crunch Gluten Free?

The Ingredient Breakdown

When analyzing whether a product is safe for a gluten-free diet, we must look beyond the marketing claims and dive straight into the ingredient list. The primary culprit in GO Lean Honey Almond Flax Crunch is the grain blend used as the base of the cereal.

The label lists a "Kashi Seven Whole Grains and Sesame blend." While this sounds heart-healthy, it is a nightmare for anyone with celiac disease or gluten sensitivity. This specific blend contains hard red wheat, barley, triticale, and rye. Wheat is an obvious source of gluten, but barley and rye are equally dangerous for those avoiding the protein. Triticale is a hybrid of wheat and rye, meaning it also contains gluten.

Additionally, oats are listed in the blend. While pure oats are naturally gluten-free, they are frequently cross-contaminated with wheat during harvesting and processing unless they are certified gluten-free. Because this product already contains wheat, the inclusion of oats adds another layer of risk regarding cross-contamination. The presence of soy flakes and almonds is generally safe for gluten-free eaters, but the grain blend makes the entire product unsafe.

Nutritional Value

From a nutritional standpoint, GO Lean Honey Almond Flax Crunch offers a mix of benefits and drawbacks. It is high in fiber, largely due to the inclusion of chicory root fiber and whole grains. This can aid in digestion and satiety. The cereal also provides a decent amount of protein, thanks to the soy flakes and the grain blend.

However, the sugar content is a concern. The product uses brown rice syrup, cane sugar, and honey. These added sugars can spike blood glucose levels, which might not align with a low-sugar diet. Furthermore, the calorie count is moderate, but the fat content comes partly from expeller pressed canola oil. While canola oil is not inherently unhealthy, it is an added fat source. For someone strictly looking for a low-calorie breakfast, this cereal might be too calorie-dense relative to its sugar content.