Gluten Free Diet Review

 

What was once just a treatment for a rather obscure chronic digestive disorder is quite trendy these days, thanks in part to "The View" co-host Elisabeth Hasselbeck's book "The G-Free Diet". Hasselbeck is one of the estimated 3 million Americans who suffer from Celiac Disease, an auto-immune disorder wherein the body cannot tolerate the presence of gluten, a protein found in rye, oats, barley, wheat and grains (as well as many other products). Celiac (also spelled coeliac) is sort of like an intestinal food allergy - when a celiac sufferer's small intestine is exposed to gluten it goes wonky and stops working properly. The multiple, often serious health problems that result include malabsorption of nutrients (malnutrition), chronic diarrhea, skin disorders, chronic fatigue, osteoporosis and infertitlity. The cause of celiac disease remains unknown (speculation centers around genetic and environmental factors), and there is no cure - there is only management via a gluten free diet. The anti-inflammatry properties of gluten free nutrition have since gained popularity for the treatment of other chronic health conditions, including autism, irritable bowel syndrome, ADHD and - no surprise- weight loss. Is it good for weight loss? Interestingly, one of the side effects of celiac disease/gluten intolerance is weight loss due to malnutrition, so keep in mind that people with celiac do not embark on a gluten free diet for weight loss - in all likelihood they need healthy weight gain.

Experts are clear that there is no evidence supporting the theory that a gluten free diet as a good option for weight loss - or any other condition - other than treating celiac disease. So why has gluten free become popular as a weight loss tool? One word: Fad. It's just the latest spin on the low-carb phenomenon. When you're gluten-free, you steer clear of anything containing rye, barley and wheat - which means sayonara to breads and bagels, pizza, pasta, cereal, oats, beer and crackers. Sound familiar?

Now - cutting processed foods, which tend to contain gluten, out of your diet is never going to be a bad thing. By the same token, consuming more fruits and vegetables is never going to be a bad thing either. Both will contribute to improved health and in all likelihood a better weight situation. Furthermore, it is a fact that gluten digests slowly even in the systems of people not suffering from celiac - think pasta, breads and the abdominal bloating that often comes after consuming them - so no question eliminating gluten-heavy foods will make you de-bloat, feel lighter and less sluggish. But there are two fundamental problems with embarking on a gluten free diet for weight loss. First, it's very likely that you are not gluten-intolerant, since it affects only a small percentage of the population - but if you are, you'll only know for sure from a medical diagnosis determined by numerous, many invasive, tests. You cannot self-diagnose this problem, and in fact, being on a gluten free diet before you're tested will only mask any true symptoms and make a proper diagnosis impossible. So bear in mind that if you undertake a practice for one problem that is only specifically recommended for another problem, you may suffer side effects that could even lead to weight gain - so be properly informed on what it can do for you before you jump in. Remember that cutting out gluten can result in deficiencies of calcium, vitamin D, iron, fiber and B vitamins. Note also that a gluten-free diet can be fattening - remember when it was finally revealed that the "fat-free" food craze was really a trap, that fat-free cookies and salad dressings and such were just more processed junk, with no nutritional value and their empty calories actually contributing to weight gain? Same thing going on here. If gluten is removed from foods it has to be replaced with something - and in this case very often it's fat. You'll find that gluten-free foods often contain more fat, calories, sugar and carbs than comparable regular foods. You'll also find that "gluten-free" foods are expensive - marketers know they have a niche here that's a hot topic and they are exploiting it. One statistic indicates that 15-25% of consumers are looking for "gluten-free" on the label, though medical professionals estimate that only 1% of the population suffers from celiac disease - a sure sign if ever that gluten-free is a bona fide fad.

Is there any upside to a gluten-free diet if you're not a celiac sufferer? Yes, if you stay away from the manufactured gluten-free breads, cookies, etc. and stick to a naturally gluten-free diet. You'll be consuming significantly more fruits and vegetables, no processed junk and little to none of the traditionally "bloating" foods, which will not only make you feel lighter but will in all likelihood contribute to weight loss. Moderate your portions and start exercising regularly, and you'll undoubtedly see positive results.

(Note: If you do think you may be afflicted with celiac disease, consult your doctor at once.)