Eliminate the gluten, eliminate the value of foods, too!
Gluten-free diets have become a fad – for no practical reason, and often impractically, experts say.
People with celiac disease, an autoimmune disorder in which foods containing gluten trigger the immune system to attack and damage the small intestine, are for all intents and purposes the only people who really need to eliminate gluten from their diets.
But while significantly larger numbers of people have – with the help of food-processors offering gluten-free products – dramatically reduced their gluten intake, the number of celiac cases has remained pretty steady, according to The Celiac Disease Foundation.
Gluten, a protein found naturally in grains such as wheat, barley and rye, really should be avoided by people with celiac disease or risk damage to their
While gluten-free diets seem to be the latest fad, the number of people being diagnosed with celiac disease hasn’t budged, new research shows.
And while the latter is a good thing, the former certainly isn’t: Limiting or eliminating gluten from your diet if you don’t have – or aren’t at serious risk of contracting celiac disease – could do you more harm than good. Unless you suffer from what’s called non-celiac gluten sensitivity, there may be only marginal benefits in that, as Dr. Daphne Miller of the University of California, San Francisco wrote recently, people without celiac disease may think a gluten-free diet is beneficial is because it reduces the amount of processed foods in their diet.
But such a diet could also put you at risk of certain nutritional deficiencies (see the fifth paragraph of this link).