Celiac disease, gluten sensitivity, gluten allergy...what does it all mean?

Beware of gluten...or not?

Ten years ago if you asked someone what gluten was they would probably look at you with a blank stare.  Today almost everyone has at least heard of the word gluten but a majority still do not understand what it is and why many people are avoiding it.

Gluten is a protein found in barley, wheat, and rye.  For people with celiac disease, gluten is their worst enemy.  It can cause bloating, diarrhea, and worst of all over time it damages the fine hairs (villi) of the small intestine that absorb nutrients.  If someone with celiac disease continues to consume foods with gluten these fine hairs can no longer perform their function of absorbing vitamins and minerals.  When this happens a host of nutritional deficiencies occur and increased risk of conditions like intestinal cancer and even osteoporosis.  This should be taken seriously and if you think you have an allergy to gluten you should consult your doctor who can perform a blood test to find out.  Although it seems common, celiac disease occurs in  roughly 1 percent of the population.  What is more common is gluten sensitivity.  Symptoms of gluten sensitivity are similar to those of celiac (abdominal discomfort, diarrhea, constipation, exhaustion) but with a gluten sensitivity the small intestine is not damaged.

We see in the market today a plethora of ‘gluten-free’ products which is priceless to those with celiac disease and sensitivity.  But unfortunately, some have been adopting a ‘gluten-free’ diet with the goal of weight loss.  In my opinion, that is a bad idea.  If you are not gluten sensitive or have celiac and you choose to eat a gluten-free diet you are eliminating a wide variety of foods that include precious grains containing vital nutrients like zinc, iron, magnesium, calcium, vitamin D, B vitamins, and fiber (to name a few!).  Gluten is what makes the foods we eat appealing, like the chewiness of pizza dough and breads to the thick sauces and gravies we enjoy.  So for those that need to eat a gluten free diet, you have to read labels of everything- gluten is even in some candy and soy sauce. When replacing gluten, some manufacturers do so by replacing it with fats and sugars.  So adopting a ‘gluten-free’ diet (when not medically necessary) may not be the answer and may increase your risk of health problems.  The reason many feel that it is a good diet option is because in general, those on a gluten-free diet eat more whole foods (fruits, veggies, nuts, seeds, etc.) and therefore lose weight quickly in the beginning.  You can lose that same weight by adopting the habit of eating primarily whole foods and minimally processed foods.  It will cost you considerably less than buying gluten-free products but you will enjoy the benefit of healthy lasting weight loss! To reiterate what I said before, if you are gluten sensitive or have celiac then absolutely avoiding gluten is essential.

In general, don’t fall prey to weight loss gimmicks or fad diets.  We need to listen to our bodies and be our own advocate.  No one will fight harder for you than you!

Feel free to email me with any questions you may have about what contains gluten and what doesn't.  Or you can post your question right here!

XO  Joy