Gluten-Free, What is gluten? - circle of health

September 2008 - Vol 3 Issue 9

What’s So Great About Gluten-Free?
The food fad that is a must for some
by Michelle Gibeault Traub, R.D.

What is Gluten?

With all of the negative press it is getting, gluten may seem like a sinister food additive like trans fats or artificial sweeteners, but in reality it is an all-natural component of some grains. Whole grains are rich in B vitamins, carbohydrates, and fiber. They also include a small amount of protein. The protein found in wheat, rye, and barley is called gluten. It is a thick, stretchy compound that helps give structure to breads and other baked goods.

Gluten’s Impact on Health

Although gluten is a blessing in breads, giving it that delectable doughy consistency, it can be difficult to digest. In fact, it is considered to be pro-inflammatory, meaning that foods containing gluten may increase inflammation in the body, a situation that can lead to conditions such as arthritis, fatigue, and autoimmune disease. Avoiding gluten has become very popular in treating autistic children and individuals with irritable bowel syndrome (IBS). In both conditions, it is believed that the intestines of the effected individual are compromised therefore allowing large gluten molecules to pass through the intestinal wall before being properly digested. These large protein molecules can then interfere with normal cell functions.

Avoiding Gluten Is Essential for Some

While some people are choosing to go gluten-free as a means to improve digestion, lose weight, or increase energy, others have no choice in the matter. It is estimated that over two million Americans suffer from celiac disease (gluten sensitive enteropathy), an autoimmune disease in which gluten causes severe damage to the small intestines. Individuals with this condition suffer from cramps, diarrhea, joint pain, and fatigue after ingesting even small amounts of gluten. As a result, they must become careful food detectives, since gluten can be lurking in many surprising places such as lipstick, postage stamps, soy sauce, and many other condiments.

Complications of Gluten Intolerance

Individuals with celiac disease often suffer for years before receiving a diagnosis and the proper treatment. During that time they can incur complications such a malnutrition, osteoporosis, and anemia. As a result, it is important that newly diagnosed patients undergo a bone density test to measure any existing bone loss. In addition, through the advice of their doctor they should begin supplementing with a calcium supplement that does not contain gluten like Adora Calcium, along with a gluten-free multivitamin.

Following a gluten-free diet is very challenging. Eliminating wheat also means eliminating a great source of B-vitamins and iron as many fortified foods are made with this grain. So, whether you are following the latest fad, or simply trying to manage a chronic illness, dropping gluten from your diet must be done with care and careful consideration. Check out the resources below for tips that could make going gluten-free a great choice for you.

Gluten –Free / Celiac Disease Resources

Celiac Disease Foundation www.celiac.org

Gluten free diet: How to go gluten free (MayoClinic.com)