Most,
if not all, of you may have heard about one of the latest health
crazes. Being “Gluten Free.” I know a lot of people
scoff at it, and several people jump to crazy conclusions about it.
However, how many of you know just what gluten is?
Someone asked me a
question the other day, about gluten. She asked “if there's
already so many bad things in our food, why do they have to add in
gluten?” For a minute I didn't know what to say. She apparently
had a very wrong notion of what gluten really is. She's not alone in
her misconceptions either. Quite a few people misunderstand what
gluten really is, even people who are on a gluten free diet. This is
so prevalent that Hollywood also makes a point of acknowledging it.
Musician Tom Waits was interviewed by David Letterman in 2015. In
this interview Mr. Waits talks about his appearance at a political
rally to “Free the Glutens” and how they've “never had a
country of their own.” Several comedians have been known to
feature gluten misconceptions in their acts/movies as well. With all
the misconceptions going around, I figured that I would try and clear
things up a bit.
What is gluten?
Simply stated, gluten
is a family of proteins naturally found in wheat, rye, barley, and
several other grains. The two main proteins found in this family are
glutenin and gliadin. Gliadin is the protein most responsible for
the negative health effects.
When flour is mixed
with water, gluten proteins form a sticky, glue-like, substance that
acts like a web, holding the mixture together. This is what gives
dough the ability to rise and to be shaped by rolling, kneading, and
braiding. Without gluten, dough would just be a wet mess until it
was baked. It also provides a good, chewy, texture once the bread is
baked.
Is it really bad?
Gluten is not
necessarily bad for everyone. However, there are a number of people
who are either allergic or sensitive to gluten. Why is this becoming
so popular now when bread and grains have been a staple of the human
diet for centuries?
There are quite a few
theories out there, but none of the scientific research done so far
can point to a specific reason. One theory that I think has merit is
all about how we grow and process our grains today. Hundreds of
years ago, we grew our crops naturally and seasonally. We hybridized
our grains using natural techniques, in order to ensure better
harvests and sometimes better taste. We then harvested these crops
and processed them minimally with all natural ingredients. There
were no artificial flavors, dyes, or preservatives added. There were
no “frankingrains”
created in a lab. It was just all natural, hand made, tasty
goodness. However, in modern times, it's almost impossible to find
grains that are natural, to that extent at least. Also, wheat and
other gluten-filled grains are used as filler in quite a few of
products that you would not expect. As we are becoming more and more
inundated with the over-processed grains, allergies and sensitivities
are becoming more and more prevalent.
Celiac Disease
Celiac disease is an
autoimmune disorder that damages the small intestine. It's triggered
by gluten consumption and has become quite common in recent years.
According to the National Institute of Diabetes, Digestive, and
Kidney Diseases (NIDDK), celiac diseases affects 1 in 133 people in
the US. Around the world, it's 1 in 200. It's much more prevalent
in cultures that consume more wheat. In celiac patients, gluten
consumption triggers an autoimmune response that attacks the villi in
the small intestine. The villi are finger-like projections that are
responsible for nutrient absorption. Over time, in celiac patients,
the villi become flattened and malnutrition can occur. Because
malnutrition is the major symptom, it affects the whole body and can
go undiagnosed for years.
Gluten Intolerance
1 in 7 people are
gluten sensitive, but do not test positive for celiac disease. These
people are considered gluten intolerant or Non-Celiac Gluten
Sensative (NCGS). This is much more likely to occur in people of
Anglo-Saxon or European descent. Many of these people can avoid
gluten for an amount of time and slowly reintroduce it back into
their diets without any ill effects. The NIDDK suggests that for
children the period of time is between 3 and 6 months while for
adults it can take several years. There are some people with NCGS
that have permanent intestinal damage, however, and must avoid gluten
for the rest of their lives.
You can find lists of
symptoms as well as foods to avoid all over the web, so I won't post
them here. However you should talk to your doctor about gluten if
you believe it might be affecting your health.
I hope I have cleared
up some of the questions you might have about gluten. If you have
any questions or comments please leave them below.
Resources:
12 Surprising Signs of
Gluten Sensativity: Gluten Free School:
https://www.glutenfreeschool.com/2014/10/07/signs-of-gluten-sensitivity/
Gluten's Effect on
Inflammation: Gluten Free School:
https://www.glutenfreeschool.com/2012/02/09/gluten-effect-inflammation/
Gluten Intolerance Food
List: Health Line:
http://www.healthline.com/health/allergies/gluten-food-list
Is Gluten Really Unhealthy
for Me?: Nerd Fitness:
https://www.nerdfitness.com/blog/what-the-hell-is-gluten/
What is Gluten?: Celiac
Disease Foundation:
https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/
What is Gluten and Why is it
Bad for Some People?: Authority Nutrition:
https://authoritynutrition.com/what-is-gluten/
What's the Deal with
Gluten?: Dr. Axe: https://draxe.com/whats-the-deal-with-gluten/
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