Gluten-Free for Health: Fad or Fact?

One of my neighborhood supermarkets, part of a huge chain, as of late revamp part of their frozen food and staple areas to oblige all sans gluten items. So, what's all the fuss about? Is it just another dietary craze or are there potential health benefits to be gained? Here's what you need to know.

What Is Gluten?

Gluten is a protein found in the kernel of wheat, barley, and rye. It's something that most of us have been consuming all of our lives - especially since gluten in one form or another is in so many products including anything with wheat flour in it or wheat-based products such as soy sauce, malt vinegar and so much more!

Why Would Anyone Want to Avoid It?

There are several reasons why people might avoid gluten. In those with Celiac Disease, an immune system issue that influences the covering of the small digestive tract and can prompt genuine stomach-related issues and unhealthiness, devouring gluten bothers and harms their gut. These people should be extremely cautious and not devour sans gluten food that has been fabricated in a plant where gluten fixings are additionally prepared.

Another group that may avoid gluten or at least wheat and its derivatives are those with gluten or wheat sensitivity. Symptoms of this can include sneezing, unexplained runny nose, abdominal bloating, hives, diarrhea, headaches, and more. Chelsea Clinton reportedly served gluten-free cake at her wedding because she has gluten sensitivity.

Then there is a long-standing belief that gluten consumption can aggravate existing autoimmune illnesses such as eczema, multiple sclerosis, Crohn's disease, and others. This doesn't necessarily mean that gluten consumption causes the disease but rather that it may inflame these conditions or contribute to flare-ups.

There is also evidence that gluten contributes to overall inflammation in the body, known to cause other illnesses, joint pain, fatigue, depression, and more in otherwise healthy people. 

Do I Need to Give Up Pasta, Bread, and Cereal?

No. Fortunately,   I've managed to find a gluten-free pasta that is so good, I serve it to guests. They will be shocked when I tell them it is made from rice flour rather than wheat flour. Even my Italian husband who was raised on pasta enjoys it!

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But beware: Some products have more sugar or fat than similar gluten products, so read labels, and be aware of serving sizes.

But I have managed to find one brand that is wheat-free although not gluten-free. And if you're a beer drinker, know that many beers are made from wheat and wheat products. But don't fret; some beers are naturally wheat-free and gluten-free! Do an Internet search to find them.