“Gluten-Free” is a hot, trendy topic right now in the health and nutrition world. From bread and cookies to chips and cereals, a person can find a gluten-free option for almost every product in their local store these days. Should you go gluten free? That’s something for you and your doctor to decide. Unless you have Celiac Disease, which only 1 percent of Americans do, the gluten in products probably won’t negatively affect you.
Gluten is a protein in wheat, rye, barley, and other grains. A gluten free diet is the treatment for people living with Celiac disease. Celiac disease (also sometimes called sprue) is an autoimmune disorder that can wreak havoc mainly on the intestinal tract. Other organ systems can be involved, especially the skin. Many people attribute common complaints like bloating, weight gain, tiredness or depression to the gluten in their diets.
Cutting gluten-containing foods out of the diet is a common fad. Many claim they feel better or have lost weight by going onto a gluten free diet. Many nutritionists believe the reason people feel better or are having positive effects of being “gluten free” is because cutting out excess calories that happen to be found in many flour-based snack foods could result in resolving digestion complaints, more steady energy and weight loss.
Many studies have found gluten-free diets are also nutrient deficient. Most gluten alternatives involve non-gluten containing refined flours. Refining flour results in a diet known to be low in fiber, iron, folate, niacin, thiamine, calcium, B12, riboflavin, phosphorous, and zinc.
Self-diagnosing is not the best way to determine if you have Celiac disease or a gluten sensitivity. The diagnosis is made based upon a person’s history of symptoms, certain objective lab findings and some physical examination findings. Biopsies of the small intestine can also confirm this condition. If a person follows a gluten free diet prior to an evaluation these tests can return “falsely” negative/normal.
- Get a check up with a doctor to make sure your health, overall, is in good shape.
- A diagnosis of Celiac disease in a direct family member does increase your chances of developing the problem.
- Talking to an allergist or gastroenterologist to see if you’re truly allergic to any type of food. For example, you could be allergic to wheat, but not gluten itself. These doctors can determine if you have Celiac disease or if you truly are sensitive to gluten.
- Work with a nutritionist on your diet to see what foods make you feel good and what foods make you feel sick, bloated, or sluggish.
Whole grains in moderation can be a great source of fiber, B vitamins and minerals. They can be kept in your diet (in moderation of course) if you’re not allergic to anything within them. Going gluten-free is not a weight loss tool, it is recommended for people with true Celiac disease. When you give up gluten when you don’t HAVE to, you might also be giving up other vital nutrients you need daily.
Persons with Celiac disease present with nutritional deficiencies if their condition is advanced. People with this problem should monitor their nutrient status and consider good supplementation of any identified or potential deficiencies.
If you think you may have a gluten sensitivity or even Celiac disease, make an appointment today with Dr. Kordonowy of Internal Medicine, Lipid & Wellness of Fort Myers. He offers comprehensive dietary consults with a registered dietitian. To book an appointment or for more information, call 239-362-3005, Ext. 200 or click here.
