HC

The term “gluten-free” is tossed around a lot now a days and the “gluten-free” trend has even become mainstream. Celebrities and athletes such as Miley Cyrus, Jessica Alba, Miranda Kerr, Oprah Winfrey and Drew Brees all follow “gluten-free” diets; along with an estimated 15-25% of the American population. The trend is even poked fun at in major motion pictures such as “This is the End” starring Seth Rogan and Jay Baruchel.

 

 

 

 

 

 

 

 

 

 

 

You hear the term gluten on a daily basis but if asked to define “gluten”, could you?

 

Jimmy Kimmel sent a camera crew out to a popular exercise spot to ask gluten free eaters if they knew what gluten is. Shockingly these “gluten-free” eaters didn’t even know what it was they were giving up. Watch their responses here below!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those of you who may not know what gluten is (don’t be distraught because most people don’t); gluten “is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture”.  – www.slate.com

 

People are treating gluten free like a lifestyle choice or claiming that they are “allergic” to gluten, when in actuality gluten allergies don’t exist. There are three conditions which can make people sensitive to gluten and those are Celiac’s disease, wheat allergies, and gluten sensitivities.

• Celiac’s is an auto immune disease, found in about 1 in 133 people, that causes an immune reaction in the small intestine that can damage its inner surface and can prevent the absorption of necessary nutrients. Patients are usually diagnosed through blood tests and intestinal biopsy.

• Wheat allergy impacts only about 0.4 percent of the population. These individuals suffer from sudden allergic reactions to ingesting wheat or breathing flour dust.

• Gluten sensitivity impacts about 1 in 20 people and symptoms can include joint pain, muscle cramps, leg numbness, reflux, weight loss, chronic fatigue, depression and “brain fog”—a complaint that describes an inability to focus, and which can impair work and social life. There is no official diagnosis for gluten sensitives which often leads individuals to misdiagnosis themselves.

 

Most “gluten-free” eaters who don’t have one of the three previous issues often report that they feel better when not consuming gluten. However, this may also be caused by the fact they are consuming fewer fast and processed foods and are in turn eating more fruits and vegetables. Food labeled as “gluten-free" isn't necessarily healthier either as gluten-free products can occasionally be higher in calories, fat, and carbs.

 

If you’re thinking about going gluten-free you should consult your doctor and do your research. Research studies as well as the sharing of personal stories have found that returning to eating gluten after previously eliminating it from your diet can produce very negative side effects. When you were eating gluten on a daily basis, you likely didn't experience gluten ingestion. However, once you remove it from your diet, you may find your body reacts somewhat violently to it upon return.

 

I personally feel my best when limiting my gluten intake rather than completely taking it out of my diet. Rather than purchasing “gluten-free” products, I choose to buy substitutes that are naturally “gluten-free to begin with, such as tortillas or quinoa. So that I don’t completely remove gluten from my diet I opt for whole wheat bread or wraps for sandwiches and of course still eat some occasional pizza.