GLUTEN-FREE - A MISLEADING HYPE?

The protein gluten to be found in certain grains like wheat, barley, or rye, is basically part of healthy diet. Only refrain from it when you are diagnosed with the autoimmune disorder celiac disease or another intolerance to gluten. Read on to learn more about…

THE PHILOSOPHY BEHIND

Polly Marone from Northfield, MN, asks:
My husband Paul claims healthy lifestyle since he refrains from food containing gluten, although he has no celiac disease. Is he right, Doc?

Dr. Fritz:

Around 1% of the population are struck by the genetic autoimmune disorder named celiac disease. A condition damaging the small intestine by ingestion of gluten, a protein found in certain grains as wheat, barley, and rye, and accordingly in food produced with these grains like bread, pasta, and other baked goods.       
 
If you belong to these 1%, or have another diagnosed intolerance to gluten, you should certainly refrain from these nutritional ‘triggers’.
 
Yet, it has become ‘modern’ – not to say: a ‘hype’ – to stay ‘gluten-free’ basically, as this ‘stripped’ diet is perceived to be simply more healthful than regular diet.   

SCIENTIFIC VALIDATION
 

However, this belief of better health without gluten is not supported by latest research at, inter alia, the Research Group on Celiac Disease and Digestive Immunopathology at the Instituto de Investigacion Sanitaria La Fe in Valencia, Spain.
 
Rather, according to this research, there is 3 times more protein in gluten-containing foods than those without. This is especially important for children’s growth and development.
 
Also, gluten-free breads contain considerably more lipids and saturated fats, raising the risk of chronic illness.    

IN A NUTSHELL
 

Unlike ‘modern’ belief, gluten-free diet is all but health food. Therefore, refrain from this kind of insufficient nutrition if you are not diagnosed with the autoimmune disorder celiac disease or with any other intolerance to this protein.

QUESTIONS?
 

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