“Gluten-free” has become a food marketing buzzword in the last few years, and restaurants and grocery stores offer an increasing variety of gluten-free food options on their menus and shelves. For those who suffer from celiac disease, a gluten-free diet is a necessity to stay healthy. That’s because when a person with celiac disease eats gluten, the immune systems inflames the small intestine, damaging its lining and preventing it from absorbing nutrients from food. This can result in a variety of serious, long-term health problems.
Others may suffer from non-celiac gluten sensitivity, which can irritate the digestive system and cause an array of symptoms similar to those caused by celiac disease, but with less severity. People with non-celiac gluten sensitivity can sometimes eat small amounts of gluten without discomfort, but restricting or eliminating gluten from the diet is thought to be the best way to treat their sensitivity.*
But what about those of us who don’t have celiac disease or gluten sensitivity? Is a gluten-free diet simply healthier? According to experts, not necessarily. A gluten-free diet built on fruits, vegetables, lean meats, and gluten-free whole grains could certainly benefit a person’s health. However, many packaged gluten-free products—think snack foods like cookies or crackers—contain higher amounts of fat and sugar than their regular counterparts, and without glutenous foods, you may find it difficult to consume enough fiber, iron, and B vitamins in your diet. For these reasons, most experts recommend a gluten-free diet only for people with gluten-related medical conditions.
If you think you may suffer from celiac disease, consult with a doctor before eliminating gluten from your diet; that way, you can be sure to get a correct diagnosis of the problem.
*Recent studies suggest that what we now call “gluten sensitivity” may not be caused by gluten at all. The symptoms associated with gluten sensitivity may actually be caused by FODMAPS, a type of poorly digested carbohydrates. Research into this possibility continues to develop.
—Katie Heil
