Wheat Gluten Friend or Foe?    

The word out today is that gluten is bad for us.   Is it really? Many many people are steering away from gluten, more each year but is it necessary?  Is steering towards gluten-free products the healthiest option?  Is gluten free only for people with celiac disease?  This week we probe the subject.

Firstly, there is a difference between a  wheat allergy, which is an allergy to the grain itself and a gluten allergy, or Celiac Disease, CD.  Celiac Disease is a very severe allergy-autoimmune disease to the gluten/gliadin protein in wheat, if undiagnosed and untreated it can lead to thyroid disease, autoimmune disease, malnutrition, skin issues such as eczema and psoriasis and other maladies that are just beginning to be linked to this disorder. People who suffer from CD are definitively diagnosed by a gut biopsy, as well as anti-gliadin antibodies in a blood test and must for life avoid barley, oats, rye and wheat as well as all derivatives made from these grains.

It is a very extensive list of foods but most Celiacs learn quickly which foods they need to avoid.  Since the incidence of CD may be rising, some experts estimate it is about  1 in 111 people at present,  and a deluge of gluten-free products have hit the market many people assume that gluten free products are great for anyone.  Fact is, gluten free products have a very high glycemic incidence and many have unacceptably high levels of sugar leading to major weight gain and insulin resistance if one has a genetic proclivity to blood sugar issues.

Many of these foods are quite high in calories as well.

A new book called "Dangerous Grains" makes a case for people who have recovered from a variety of persistent disorders by giving up grains.  If you visit a naturopath or nutritionist you may be told to give up grains temporarily to see if it makes a difference in your health. I have found that if it is a problem two weeks of abstention should make a difference in chronic problems, and from there a longer term strategy may be mapped out. One common benefit is a big increase in energy.  While I know firsthand the problems gluten can cause, I also do not think it should be avoided unless there are compelling health reasons for doing so.

Simply speaking, it is extremely difficult to meet your nutritional needs on a grain free diet.   I do so by eating a vast amount of different vegetables each day but frankly that may not be within reach of most people.  It requires significant commitment and planning.   But I do believe the health benefits are huge for those affected by these food allergies and intolerances.  If you feel that food allergies or sensitivities are at the root of your health challenges schedule a time to visit me and let's address it.  With guidance and education it may be the most important lifestyle improvement you ever make.

Dr. Taryn DeCicco

Nutrition News 9/30/08