American consumers might have observed a growing movement in grocery stores these days. Now gluten-free options abound, when they barely had their own shelf space a few years ago. This growing movement toward eating healthier and marketing campaigns making gluten an enemy additive, makes some stop and wonder: is a gluten-free diet a better option for everyone?
What is Gluten Anyway?
Before considering a dramatic dietary change, it’s important to know what exactly gluten actually is. Gluten is, “the protein found in wheat, rye, and barley.” That’s right; it’s actually a protein– one that our bodies need– and contrary to popular belief, it’s not just found in bread. Although it is a protein in wheat, it’s actually in plenty of other foods as well, such as soup, salad dressings, and even protein supplements.
Necessary Restrictions
According to physicians and dieticians, there are two groups that, for medical reasons, are specifically advised to avoid gluten: those diagnosed with Celiac disease, and those who are “gluten intolerant,” and there is a distinct difference between the two.
The Harvard Health blog explains that those with Celiac disease cannot process even 50mg of gluten without becoming symptomatic, sometimes experiencing severe discomfort, and even hospitalization depending on the severity of their condition. Celiac’s sufferers must adhere to a specific diet, in order to avoid problems with nutrient absorption and the development of long-term problems “like osteoporosis, infertility, nerve damage, and seizures.”
On the other hand, “gluten intolerant individuals are those who experience adverse reactions if they absorb too much gluten in their diets,” according to Dr. Myers at MindBodyGreen.com. These symptoms can range from stomach discomfort to gas or bloating, or in extreme cases diarrhea.
These two groups of individuals have a strict medical instruction to adhere to either a completely gluten-free diet, or a limited intake of gluten. But, what about the rest of us? Would cutting gluten out of our diets altogether make us healthier, too? A valid question, considering how popular the trend has become for the general population.
Good for Everyone?
Despite the fact that reducing carbohydrate count can decrease the likelihood of developing a number of medical problems like Diabetes, and high blood pressure, that doesn’t mean that eliminating gluten altogether is necessarily a healthy choice.
In fact, according to Rachel Rettner at Scientific American, there is no actual evidence showing that those who aren’t gluten intolerant actually benefit from eliminating gluten from their diets. On the contrary, those who don’t suffer from gluten allergies could potentially be missing out on key nutrients and vitamins that combine with gluten in the body to produce B-12 and other essential elements our bodies need.
For some, going gluten-free is a necessary way of life, and thankfully, those living with a gluten intolerance have a lot more access to a variety of gluten-free alternatives now. However, gluten is in a lot of the everyday foods we consume, so making the choice to drastically reduce or eliminate it from your diet can be a big adjustment– for your body as well as your pocketbook.
A gluten-free diet fits some, but not all lifestyles. Personally, I love sourdough bread too much to give up gluten, but as the saying goes, “what is good for one, is not good for all.” Fortunately, food manufacturers have been responding to the changing nutritional needs by producing a wider array of alternative meal options for a variety of dietary restrictions. Research thoroughly to decide what changes may be in the best interest of your own body.
So whether you’re experiencing food allergy symptoms, want to lose weight, or just want a healthier lifestyle, consult a physician or registered dietitian before making a radical diet modification, and share the knowledge to help family and friends make healthy choices too.
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Sources: [Harvard Health, Mind Body Green, Scientific American]
