If you peruse the snack or bread aisle of any supermarket, you'll find an assortment of packages advertising "gluten free," the latest darling of the food industry. An estimated one in 133 Americans suffer from celiac disease. An estimated 97 percent of these people may not have been diagnosed. Add in those with gluten sensitivities and allergies or other medical conditions for which a gluten free diet may help.
What is gluten? What is celiac disease? Is a gluten free diet the latest golden ticket to dropping a few jeans sizes?
Gluten is a protein found in wheat and related grains such as barley, rye, spelt, and triticale. The protein gives dough elasticity, enables dough to maintain its shape and gives bread or wheat products a chewy texture. The gluten found in grains is a source of protein for people throughout the world.
But, what happens when that same protein causes symptoms such as intestinal issues, depression, anxiety, headaches, and inflammation? What exactly is celiac disease and how does it differ from gluten sensitivity or intolerance?
According to the National Institute of Health, celiac disease is a genetic condition in which a reaction to gluten causes damage to the villi in the intestines. The damaged small intestines are eventually not able to absorb many essential nutrients which causes additional medical issues. Celiac disease is more common in Causasians of European ancestry and is often present with other disorders or conditions including Down Syndrome, autoimmune diseases such as lupus and rheumatoid athritis, thyroid disease, type 1 diabetes and intestinal lymphoma.
Symptoms of celiac disease include but are not limited to unexplained weight loss, abdominal pain, bloating, gas, diarrhea or constipation, foul smelling fatty stools, vomiting, decreased appetite and nausea. Resulting mineral and vitamin deficiencies can lead to bruising, anxiety, depression, and short stature in children. Physicians can diagnose celiac disease with a panel of blood tests followed by endoscopy and biopsy of intestinal villi. Genetic tests are also used to screen. For patients diagnosed with celiac, the only treatment is avoidance of gluten-containing ingredients. For particularly sensitive patients, nondietary exposure can cause symptoms.
What is gluten intolerance or sensitivity? Gluten intolerance presents as a spectrum of disorders including wheat allergies to celiac disease. Celiac is a lifelong issue. Gluten sensitivity or intolerance may be temporary. Symptoms of gluten sensivity include bloating, adominal discomfort, diarrhea, and headaches.
Is a gluten free diet an effective weight loss tool? Well, here's the sticky stuff.
Could trading in the bread basket or afternoon cupcake for crudites and a pear lead to weight control or loss? Depending on other variables, probably.
People without diagnosed celiac disease who avoid gluten may experience fewer abdominal symptoms, less fatigue and more energy. These same people may have an unknown wheat allergy or gluten sensitivity.
The "if" factor reminds me of the lowfat craze of the early 90s when those green boxes of Snackwell Devil's Food Cookies and Kraft Fat Free Salad Dressing were on the shopping list of every step class enthusiast. Fat free diets replete with processed substitutes didn't lead to a population with lower BMIs.
The gluten free explosion is the same old story. Gluten free bread, pretzels, cookies, and pasta won't lead to the path of svelte any more than pints of Simplesse or potato chips fried in Olestra. (Does anyone else remembet these dietary faux pas of the era of boy bands and grunge?)
Avoid processed foods. Eat plenty of fruit and vegetables. Trade in pasta or white rice for millet, quinoa, and buckwheat. Allow yourself an occasional indulgence or two.
And step away from the gluten free cookies!
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