Sure...the gluten-free label may sound annoying,
but is it really just another food fad?
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fat cells
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Most of us remember the anti-fat maelstrom that began in the early 1990's and is just now subsiding. "Low fat" and "non fat" items were practically touted as panaceas for our dietary woes. The food industry jumped on the chance to profit from research that suggested dietary fat was the primary culprit in a host of health issues. Fast forward and we now have a very different, more nuanced, perspective on dietary fat.
Which brings us to the upsurge of gluten-free discussions and commercial products. A mere five years ago it was an extreme rarity for me to meet anyone who'd even heard of glutenin/gliadin proteins. Now the term "gluten-free" is so ubiquitous it's become fodder for dialogue in films, television series, internet memes, comedic skits, and misplaced vitriol. So how is this any different from the low fat/non fat trend? For starters, there are statistically significant numbers of the population who suffer from disorders that benefit from gluten elimination diets.
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| gliadin protein model |
While a limited study may suggest that some individuals with self-reported glutenin and gliadin sensitivity aren't reacting to gluten, there are many variables and parameters that elucidate the limitations of that study. A small cohort study, especially of a homogeneous population, can't be used to definitively draw conclusions about the effect of gluten on larger heterogeneous populations. At best, it will suggest the undeniable need for future studies. Moreover, the testing methodologies for (non celiac) gluten intolerance are still in their nascent stages. Research has only recent begun to make more solid connections between type I diabetes and celiacs disease.
One of the most unfortunate aspects to the expanded public awareness of gluten is the spread of misinformation. This comes from both sides of the argument. Ultimately, the most pertinent question is whether or not it's a sustainable diet.
Myths: Gluten-free diets cause nutritional deficits in vitamin D, fiber, B vitamins and magnesium. Supplementation is necessary to fulfill these nutritional requirements.
Facts: Gluten-free diets include vitamin D sources such as Tuna, mushrooms, Salmon, Sardines, milk (levels vary depending upon the type of milk), and sunlight. Gluten-free diets include excellent fiber sources such as flax seeds, winter squash, almonds, beans, lentils, apples, bananas and berries. Shellfish, fish, red meat, cheese, eggs, dairy, animal organs and crustaceans are excellent non gluten sources of B vitamins. Finally, nuts, dairy, green leafy vegetables, quinoa, potatoes, fish, lentils, avocados, brown rice, dark chocolate and bananas are ready sources of magnesium.
Preexisting conditions aside, there's no nutritional supplementation(e.g. B 12 shots) required. This is a significant contrast to vegan and certain vegetarian diets. It's ironic that a diet that doesn't actually eliminate necessary nutrients causes negative visceral reactions. Gluten-free "elimination" diets have no correlation to restrictive or deleterious dietary trends(e.g. fruitarian, zero carbohydrates, et cetera). If someone chooses to follow a gluten-free diet, for whatever reason, it's not a threat to those who can ingest gluten; However, it can be of great benefit to significant numbers of people who can't safely ingest gluten. Research will continue to evolve, statistically significant numbers of people will continue to be diagnosed with varying levels of gluten intolerance, and gluten-free options will increase.
