In the past few months
gluten has been under attack. The
movement to go gluten free has been in the forefront for a variety of
reason. The two biggest reasons that
come to mind are because health related problems associated with gluten
consumption and the new FDA regulations standardizing the amount of gluten that
can be present in a food to be classified as gluten free.
Gluten is a protein
composite found processed food from wheat, barley, rye and other related
species. Gluten gives the spongy and
elasticity to breads and provides a chewy texture in some foods.
There are specific
diseases such as celiac disease in which gluten can be devastating. In individuals who have celiac disease any
amount of gluten detected in the body sets off an allergic response in the
digestive system. The body sees gluten
as an invader and sets out to seek and destroy.
When this happens there are casualties.
The inner lining of the small intestine becomes damaged which leads to
malabsorption of vital minerals and nutrients. There is no know cure for celiac
disease and a gluten free diet has been proven the best means of controlling
the disease.
Here is short list of the
symptoms associated with celiac disease:
- Digestive problems (abdominal bloating, pain,
gas, diarrhea, pale stools, and weight loss)
- A severe skin rash called dermatitis
herpetiformis
- Iron deficiency anemia
- Musculoskeletal problems (muscle cramps, joint
and bone pain)
- Growth problems in children
- Seizures
- Tingling sensation in the legs
- Aphthous ulcers
- Missed menstrual periods
In addition there are
health problems associated with celiac disease:
- Osteoporosis
- Miscarriage or infertility
- Birth defects
Also people who have
celiac disease may be dealing with other autoimmune diseases such as:
- Thyroid disease
- Type 1 diabetes
- Lupus
- Rheumatoid arthritis
- Sjogren’s syndrome
The side of the health
concern on individuals who do not have celiac disease but who may suffer from
some of the same symptoms. The terms
generally used this condition is non-celia gluten sensitivity (NCGS) or gluten
sensitivity or gluten intolerance. This
condition is gaining in popularity but is difficult to diagnosed and not quite
fully excepted in the medical community.
Given the litany of
symptoms and health concerns related to gluten consumption it is no wonder
people are choosing to go gluten free.
The downside however is most are choosing to go gluten free in an effort
to lose weight. The idea of going gluten
free in order to lose weight is missed place and in fact can do more harm than
good in the long term. Going gluten free
isn’t a miracle means of losing weight.
The average dieter looking to lose weight by going gluten free just begins
to cut grains and other nutrients out of their diet. This can have devastating consequences and
cause mineral shortages in the diet; minerals such as iron, fiber, calcium,
thiamin, ribroflavin, niacin and folate all of which are important to the body.
People who have seen
weight loss because of going gluten free can more than likely contribute that
success to making better eating choices.
I have to exercise caution hear just because a food is labeled gluten
free doesn’t mean it is healthy for you.
The same companies who put out the unhealthy processed foods are the
same companies producing the gluten free processed foods. Bottom line if the product is unhealthy in
gluten form it is probably unhealthy as gluten free.
If you feel that you may
have celiac disease or be gluten intolerant seek out a qualified doctor and/or
homeopath to help you make the diagnosis and develop a plan of action.
