Looking back a decade ago, most people I came across were excited about the gluten free (GF) diet approach. Sometimes it felt that whoever was eating gluten, belonged to another era, was missing a part of history, or not in touch with reality, kind of what keto is these days. Many people were attracted to this diet, either because it helped with weight loss, mind clarity, joint inflammation, or it was said to cure every chronic illness. The trend got so big that the gluten-free industry skyrocketed, tons of products penetrated the market, sponsored by large food corporations.
Restaurant chefs and servers grew frustrated when people would demand gluten-free options, to then dig in the bread basket, eating bread sticks and rolls with their drinks and meals. This took away authenticity and credibility from people who suffer from gluten and wheat sensitivity or Celiac disease, since they really need to keep away from gluten to avoid body aches, stomach pain and intestinal discomfort that can last for hours, sometimes days. For this group of people, eating gluten free is not about following a fad diet or a way to lose weight, for them this is a need, not a want.
Gluten is a combination of two proteins: glutenin and gliadin, these two proteins give elasticity and fluffiness to doughs and help bread to ferment and rise. Bread in history has always been a symbol of unity and comfort, a must have with a meal or as a meal in the form of a sandwich.
People who need to follow a gluten free diet should avoid anything made from oats, barley, rye, wheat or any of its byproducts. Oats are naturally gluten free, but sometimes they are ground in the same mill where wheat is processed, this is the reason that any oat product must have a disclaimer on the label, to be safe for non-gluten eaters.
For celiac, gluten and wheat sensitive people, gluten can be damaging to their intestinal walls, disrupting proper absorption of micronutrients, the more gluten they consume the more it damages the intestinal villi, causing the intestinal walls to become permeable; this means that unwanted molecules can pass through to the blood system causing serious long lasting negative effects, which can lead to chronic illness.
Should everyone go gluten free?
A gluten free (GF) diet has its pros and cons. People claim that being GF makes them feel less foggy, more energetic and with more stamina, a GF diet has been found to be beneficial for IBS, fibromyalgia and chronic inflammation.
On the other hand, taking gluten away from the diet, may deprive the body of some nutrients like folate, fiber, calcium, niacin and thiamine; however, when a GF diet is guided by a professional, these nutrients can be obtained from other sources.
Something that we must be aware of is that GF processed products like breads, desserts or snacks are loaded with sugars, HFCS, trans fats and extra saturated fats to provide the fluffiness and elasticity that gluten have. Healthier? Probably not.
Most fresh vegetables, legumes and some grains are naturally gluten free, as are most vegetable and animal protein; therefore, researching true information from verified credible sources is essential before anyone embarks on a GF diet, or any type of special diet for that matter.
My Suggestion
If you want to follow any alternative lifestyle changes, please do it guided by an expert, someone that can point you in the right direction to find the right sources of nutrients, because depleting your system of nutrients, minerals and essential amino acids can have serious long lasting effects.
Please don’t hesitate to contact me if you need help or have any questions.
JOIN ME for my Bi-weekly ASK ME ANYTHING Nutrition LIVE Q&A
On Saturdays at 9:30am (EST)
Click on the link here to register.
Your Chef, Dietitian and Health Coach
Mario Landaverde, RDN
