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Gluten-Free: Trend or Necessity
Paula Gallagher on
The accessibility of gluten-free diets has really come a long way. Many restaurants offer gluten-free options as part of their regular menu because the demand is there. In the past, you might hear of a celebrity touting a gluten-free diet, but now it is much more commonplace. Years ago, Chelsea Clinton had a gluten-free cake at her wedding because she has a gluten allergy. And even television personality Elizabeth Hasselback cuts out gluten, blaming it for her infertility. Wheat allergy or not, "gluten-free" is definitely a buzzword that really stands out.
What is Gluten?
Gluten is the protein that is found primarily in wheat, rye, barley and some oats, and is hidden in a wide variety of processed and prepared foods. Because gluten is hard to digest for some, it can wreak havoc on our bodies causing symptoms that range from fatigue, bloating and gas to malabsorption of nutrients, infertility and even osteoporosis. While some people are going gluten-free to help them lose weight, many make the switch out of necessity. Determining whether you have celiac disease or are just sensitive to gluten can mean the difference between eliminating gluten from your diet for the rest of your life, or just cutting back on the amount of gluten you consume.
Celiac Disease or Gluten Sensitivity
So what's the difference between celiac disease and gluten sensitivity?
Celiac is a hereditary autoimmune disease with no known cure, except eliminating all gluten from your diet. Gluten sensitivity can cause some uncomfortable symptoms but be controlled by reducing the amount of gluten you eat, or taking digestive aids. A simple blood test can give you a pretty good idea if you have the disease. Talk to your doctor if you think you may be suffering from either condition.
According to Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University in New York City, gluten is very hard for anyone to digest and is the only protein in nature that our bodies cannot completely metabolize. The result: undigested gluten can stay in the gastrointestinal tract and cause irritation and inflammation. Unlike celiac disease, which is hereditary, gluten sensitivity can also be linked to environmental pollution, pesticides in our foods, use of antibiotics, and anti-inflammatory drugs that alter our digestive system's immune function and reduce our ability to properly digest gluten. Guess what? High levels of stress – mental, physical and emotional – can all contribute to the problem.
Now What?
This all sounds like bad news, doesn't it? Especially when all you want right now is a plate of pasta and warm bread. Well, the upside is that gluten-free foods have become readily available and surprisingly palatable over the last few years. Most grocery stores have a well-stocked gluten-free section. Going gluten-free or cutting back on gluten can also make you open your taste buds to wonderful ancient grains like amaranth, quinoa, buckwheat and wild rice, all of which provide protein, fiber and delicious flavors.
There is more good news – people who focus on healing their digestive tract system by eliminating gluten and eating a non-processed, healthy diet can potentially transform their health and how they feel. So, trend or necessity, try cutting back on gluten and see how you feel in a week. You may surprise yourself.
Also, taking a high-quality probiotic supplement may be helpful to additionally support your gastrointestinal tract. These beneficial bacteria aid in promoting digestion, regulating the immune system, and reducing allergic responses.
In particular, if you're experiencing GI issues, please speak with your healthcare provider about a gut-healing treatment plan that’s catered to you.
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Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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Margo Gladding
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Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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Susan Levin
Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
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