“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.
To start off, I really enjoyed your blog! I at one point was having symptoms of gluten intolerance so to try and eliminate these symptoms I tried to cut gluten out of my diet. I found it extremely difficult because a lot of food has a form of gluten and the food was not the greatest. It was an acquired taste to say the least. With continuing to get these symptoms the struggle was just not worth the mild relief I was getting.
ReplyDeleteI liked how you stated that you could get the deficiencies from not eating gluten, but something you should have maybe added would be what those who have Celiac Disease and have to follow the strict gluten free diet, how they can avoid having these deficiencies. Do they need to see a nutritionist, can this be monitored with just talking to a doctor etc.? I feel this topic is something easily related to a large population of people in the recent years. Great job writing, I really enjoyed reading about this.
1. To start off, I really liked your topic. I have wondered what a gluten allergy really means and what foods you are not “allowed” to eat because of the gluten in the product. A few of my friends have experienced this and it is hard for them because they have been used to eating pretty much all the food that contain gluten. So when trying to go from the delicious food that contain gluten to the not so great, somewhat bland food that is gluten free is a hard transition.
ReplyDeleteI also have heard about a lot of people trying to go on a gluten free diet and thinking it will help them either lose weight or have a healthier lifestyle. With the people following the gluten-free diet what are they eating and how are they able to keep the diet going? That is something that I would have looked at as well. Just so you can compare and contrast a healthy diet and a gluten-free diet.
With all the publicity about gluten intolerance and gluten-free diets in recent years, I have been interested in learning more about what is involved in managing such a lifestyle. I can't help but think about the history of the food industry and the progression towards less-natural, more-processed food choices. It makes me wonder whether the allergies are linked stronger to genetics or the drastic changes in the available foods. I do believe that there are certain genetic influences that make people more susceptible to certain allergies; however, evidence of increased disease development in many varieties and forms, especially involving cancers, has been connected to the changes in the American lifestyle, particularly involving diet and the food industry. I would be interested in looking at the research focusing on this area and comparing instances of food allergies in history to the seemingly increases of food allergies today. I enjoyed reading your blog, as it further informed me of the gluten intolerance and the varieties of diagnoses that are relevant.
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