What is gluten and should I go gluten free? Gluten is a glue-like protein that is part of most grains including wheat, barley, and rye. It can also be found in deli meats, soy sauce, vitamins, and chocolate. It’s actually quite hard to avoid for those diagnosed with celiac disease. In United States there is about 1 in every 133 people have celiac disease. Celiac disease is a genetic condition and you must have the ‘right’ genes to develop it.
Over the last few years there has been an explosion of Americans dropping gluten and not due to the sensitivity or even the growing awareness of celiac disease, but instead a desire to lose weight. Many celebrities attributed their current health and slim figures to being gluten-free. This sent a message to Americans that gluten causes weight gain along with other autoimmune health problems.
In 2016 gluten free food sales in the United States reached 5 billion. But does removing gluten mean weight loss? Not necessarily, weight loss may be due to changing eating habits by eliminating white flour, sugar, and large amounts of processed foods. Removing these foods is a result of less calories which leads to weight loss.
Americans may be turning against gluten but critics suggest that going gluten-free is just a marketing tool. Many gluten free options are higher in saturated fat than the original product and may contain higher amounts of salt and sugar. Come on now...how do you think they make cauliflower pizza crust taste good or how is it that is has similar characteristics to pizza dough?
My profession recommendation is that gluten is not something to be afraid of and it will not hurt your small intestine like it does people with celiac disease. In fact people with celiac disease resent those who choose to go gluten free just to lose weight. l do agrees we would benefit from less gluten and that replacing large amounts of bread and pasta with other options like fruits and vegetables would be greatly beneficial.