“Gluten free” seems to be a
relatively new term in conversation. These foods have been around for a long
time, yet they were never spoken about until now. Such foods are now consumed
by many people in an effort to lose weight. However, there is much controversy
about whether these foods are a viable diet, or if they are even healthy.
There are many diagnoses related to
wheat intolerance out there: Celiac disease, wheat allergy, and non-celiac
gluten sensitivity (NCGS). People diagnosed with such illnesses keep to a
gluten free diet and find that their symptoms are relieved. However, many
people without these symptoms are “going gluten-free” and changing their diets.
But are these diets really healthy?
According to the Mayo Clinic, people
following a gluten-free diet may be low in levels of iron, calcium, fiber,
thiamin, riboflavin niacin, or folate. When following a gluten free diet, it is
important to meet with a dietician to ensure that these needs are being met.
However, people seem to believe that a gluten-free diet is a “cure-all” remedy
for any digestive issue. In 2013, the AGA institute performed a study that
found evidence that NCGS may not be related to gluten, but instead to
short-chained carbohydrates that are difficult to absorb (commonly called
FODMAPs). This study found that the symptoms of NCGS were relieved by a low
FODMAP diet just as well as a gluten-free diet.
So, who really does need a gluten-free
diet? Those with a wheat allergy need one solely to avoid wheat. However, they
may consume some foods that do contain gluten, such as oats, soy, malt, barley,
or rye. These foods do not contain wheat, but do contain gluten. Celiac
disease, on the other hand, requires a very strict gluten-free diet. Something
as simple as a small crumb can instigate an intense reaction full of a variety
of symptoms.
These people are not the only ones to
abide by a strict diet banning pastries, pastas, and baked goods. But why
follow such a diet? These foods are small, dry, and oddly tasting, yet many
people insist on these choices.
According to the Cleveland Clinic Wellness Institute, a gluten-free diet
does not actually contribute to weight loss directly. Many people find they
lose weight, mostly because they are eating healthier, more whole foods and
fewer calories.
Many people today opt for gluten-free
diets. However, they do not always give the benefits that people believe. In
the case of NCGS, a diet in low FODMAPs would be just as beneficial. Also, in
the case of a weight loss diet, simply structuring meals that are well rounded,
include more fruits and vegetables, and fewer calories would yield better
results.
