Gluten. We’ve come a long way, America. Three years ago when I was first diagnosed with UC, my health counselor eliminated gluten from my diet. My response – “What’s gluten?” Today, “gluten-free” is the new “it” diet trend. Gluten is today what carbohydrates were during the peak of the Atkins and South Beach “era”. In fact, this subject occupied some serious real estate in the January 2010 issue of Glamour magazine, which is a pretty solid indicator that gluten has hit mainstream America. Why is gluten getting all of this attention, and is it deserved?
Lets start with the basics. What is gluten? Gluten is a protein found in wheat and other grains. Similar proteins in barley (hordein) and rye (secalin) are generally added to the gluten umbrella since they can also cause adverse reactions in those who are gluten-intolerant. Gluten is tough and sturdy which explains why cakes, breads and cookies have their solid and uniform structure.
Being tough and sturdy has its downside – it is difficult to digest! On one end of the spectrum is celiac disease, an autoimmune disorder in which the person is extremely sensitive to gluten and the autoimmune system responds by causing damage to the small intestine and an inability to absorb some nutrients from food. On the other side (and much more common than celiac disease) is gluten-intolerance in which the person suffers from fatigue or general lack of well being from consuming gluten.
Ok – so why the buzz?
First of all, celiac disease and gluten-intolerance is on the rise. Weston A. Price estimates that celiac disease affects 1% of the US population. According to Better Nutrition, gluten-intolerance affects one in seven. It is important to see a doctor if you think you might have celiac disease or some level of gluten-intolerance.
It’s no wonder that more and more of us are getting stomachaches when we eat gluten. Gluten is used as a thickener or filler in many processed foods. Cooking for yourself is the only way to really know what is in your food. Even Weston A. Price agrees, “homemade is always best”.
So is being “gluten-free” healthier if you aren’t gluten-intolerant? Nope. Gluten-free snacks and baking mixes still have fat and sugar like their gluten-containing counterparts. Eliminating processed foods, whether they contain gluten or not, is really the way to go if you are looking for a health boost. Just like with any fad diet, “gluten-free” will eventually fade away and be replaced by something else.
Fad diets don’t work in the long run because they are quick fixes and never address the underlying problem. The key to long-term health and weight management is finding what works for you for the long haul, and I can promise you it doesn’t come in a box.
Tags: Nutrients, Ulcerative Colitis, Wheat Free