Gluten-free – It’s Marketable, but is it Healthy

There are only a few reasons why someone should avoid gluten in their diets. Yet in reality, many people think gluten is bad for health or believe gluten-free products are healthy by definition. Many label readers assume gluten is just another nutritional pitfall that should be eliminated from diets whenever possible. Similar to claims like “cholesterol free” or “heart healthy”, food products that say gluten-free attempt to add to the alleged health value. However, these health claims can be misleading.

 

What is Gluten?

All grains have different types of proteins and gluten is the main source of protein found in wheat, barley, rye and wheat flour products. It gives dough the stretchy and moldable properties that allow bakers to create delicious breads and baked goods.  Without gluten, certain foods would be flat, mushy and unpliable.

Without a doubt, there are some who should avoid gluten – those with a condition called Celiac’s Disease. Celiac’s Disease is usually passed through genetics and causes damaging inflammatory reactions within the body when gluten is consumed. Signs that you might have this disease can vary widely, but generally include forms of bowel irritation like diarrhea, pain after eating and frequent bloating. Unfortunately, many people don’t experience these side effects until significant damage has been done to the bowels. Celiac’s Disease is quite rare, affecting less than 1% of adults in the U.S.

There are also those who are allergic to wheat products, however this isn’t always a reaction to gluten. Non-Celiac Gluten Sensitivity is a relatively new term used to describe people without Celiac Disease who still have side effects from eating gluten. Sadly, this new condition multiplies the amount of self-diagnosed people avoiding gluten as part of their overall health efforts. Adding to the problem is that health experts don’t know how many people fall into this gluten sensitive category; they also don’t know how to diagnose it or even what symptoms characterize someone who has gluten sensitivity. It’s difficult for health professionals to determine who should or shouldn’t avoid gluten for medical reasons.

 

To be Gluten-free?

Ultimately, gluten is not inherently bad and is fine to consume by the large majority of our population. The bigger nutritional emphasis should be placed on eating foods that have no label, box or container in the first place. Wheat (and other processed gluten containing foods) should be consumed less than more healthy foods such as fruits, vegetables, nuts, beans and other whole foods that have no package at all. This universal nutritional lesson holds much more health promise than the dull choice of going gluten-free or not.

In terms of overall healthiness, many gluten-free items are even more processed than their wheat containing counterparts, often lacking fiber or containing sweeteners and chemical leaveners to bolster their food properties. This partly explains why an initial side effect of gluten-free eating is often weight gain.

Regardless of who should or shouldn’t be consuming this protein, gluten-free products are everywhere. The market for things labeled “gluten-free” has been estimated to be around 4.2 billion annually. This is an example of how food manufacturers can easily spread a message faster than nutritional experts can deflate it. It’s this sort of marketing that creates confusion among those of us trying to be healthy.

When trying to decide if a gluten-free diet is right for you, seek the help of a local doctor or dietitian to decide what is best for your long-term nutrition and health. Self-diagnosis and blindly following marketing campaigns can be detrimental in the long run.