Should I Remove Gluten from My Diet?

“Gluten Free” is a label that has grown in popularity within the last 5 years. Comedian John Pinette joked a few years ago that he didn’t know what gluten was but he knew it made food taste good.

Gluten is actually a natural component, comprised of two proteins, found in most whole grains and is a Latin word that means “glue” because it holds grains together.  Simply put, it is also what makes dough rise in the oven and brings the chewy, flexible texture that we love. Our bodies do not fully process gluten and for most of the population this is not an issue but some people suffer from a sensitivity to it that can cause intestinal issues. Celiac disease is a full blown gluten intolerance classified as an autoimmune disease that may be inherited  and  causes damage to the cells of the small intestine.

The wheat that our parents ate is not the wheat we are eating today.  Modern farming and agriculture have produced a hybridized grain. This was done in order to have a pest-resistant drought-resistant product which can grow faster to supply more products.  Hybridized wheat contains new proteins that are not found in the original wheat plants. Increased systemic inflammation, increased rate of celiac and widespread gluten intolerance can be in part attributed to these new proteins.

Gut Check

Many have self-diagnosed a gluten intolerance and have begun a gluten-free life. But studies have found that going gluten free is not for everyone. Often people choose to eliminate gluten from their diet to lose weight but the weight loss happens because of the restrictive diet needed to maintain a gluten free diet. There is a rise in products that are gluten free but with baked goods, for example, manufacturers will use sugar and fats instead. This way of eating can potentially increase a dependence on hyper-processed packaged foods with more fat and sugars instead of nutrient-rich fresh fruits, vegetables, and grains such as quinoa that are gluten-free.

Celiac disease is identified with a simple blood test that looks for specific anti-gluten antibodies, provided that you are currently eating a diet with gluten. Going gluten-free prior to a blood test to determine Celiac disease, will result in an incomplete diagnosis as you will not have the antibodies to diagnosis the disease, which can lead to an incorrect diagnosis.

Most people do not need to eat gluten free.

Some people need to ditch gluten and others just want to. But for most people, it’s not necessary. A very small percent of the population have celiac disease or wheat allergies which cause skin, respiratory and gastrointestinal issues. There are people that have a ‘gluten sensitivity’ not associated with celiac and while the new concern is that gluten is not good for us, little evidence shows a gluten free diet guarantees good health. Again, this is something to discuss with your physician to determine if you have gluten sensitivity and how best to treat it.

Things to know if you have gluten intolerance

     1. Not all grains are bad

There are many good grain options such as quinoa, buckwheat, millet and amaranth.

2. You might not lose weight

Going gluten-free automatically cuts excess carbs from things like pasta, crackers, bagels and some processed foods, unless you replace them with gluten free foods that are made with more fat and sugar (more calories), which would increase your calorie intake. Someone who has a gluten intolerance could eat 3,000 calories a day and it not effect their weight because of malabsorption in the small intestine, but as that heals, the 3,000 calories a day will begin to catch up with you and show in your weight.

3. Gluten is stealthy

Reading labels is extremely important to a gluten-free diet because it is in surprising items such as salad dressing and presumed healthy veggie burgers.

4. Consult a functional wellness provider

Those with a genuine need to be gluten-free will benefit from a functional wellness provider  that is knowledgeable in the requirements of the diet. They can also help you with diet substitutions that are good alternatives and counsel to determine what can be eaten and what should be eaten to give them the nutrients they need.

5. Skin problems may clear up

Common skin conditions like psoriasis and eczema have shown some improvement on a gluten-free diet. It is not totally understood if this is due to shifting away from gluten or wheat

specifically or simply from limiting processed foods.

If you believe that you may have gluten sensitivity or intolerance, the first thing you need to do before changing your diet is to consult a functional wellness provider. They can  help you begin a responsible journey toward a gluten-free, happy and healthy lifestyle.