I have a loooong relationship with "gluten". It all started 10 years ago when I was feeling sluggish and tired and a friend recommended I see a Naturopath. After a few tests, she told me
I was sensitive to sugar and gluten and to eliminate them. I had NO IDEA what gluten even was so she gave me the book
"Living Gluten Free for Dummies" (yes, there is such a thing!), and I went on to do a 21-day gluten free diet.
I felt much better- my energy came back, no more crashing in the afternoon, and so
my journey with "gluten free living" started. It has been on and off and my opinion on it has varied
a lot through the years and my studies, but I think today I am pretty clear on how I feel about it.
First of all, let's discuss...
What is Gluten?
Gluten is a
protein found in grains such as rye, barley and our beloved wheat. It is present in all forms of wheat (bulgur, durum, semolina, spelt, farro and more). It is
in bread, pasta and baked goods, but also in products that may surprise you, like certain brands of chocolate, imitation crab (surimi), deli meats, soy sauce, vitamins and even some kinds of toothpaste.
What is Celiac Disease?
For some people, about 1% of the population, gluten can be a matter of life or death. These people have a condition known as
celiac disease. Celiacs are so sensitive to gluten that even a small amount- (really just a trace) - can make them
very sick. Because
gluten damages the lining of the small intestine in those with celiac disease, it can lead to a host of health problems ranging from chronic diarrhea and abdominal cramping to osteoporosis and even the risk of some cancers.
What is gluten sensitivity?
"Gluten-free" experts say it is not just celiacs the ones that may be getting sick from gluten, but that even people with gluten sensitivity (very hard to diagnose) can have damaging implications to their gut lining, and thus, affecting their general health.
Unfortunately, testing for gluten sensitivity is not very accurate (as it isn't for many other food sensitivities) which is why many in the medical community do not support these claims.
The only real way to know if you are sensitive to gluten, or many other foods for that matter, is to eliminate it for a period of time and if you feel better, you know it was causing you harm.
Why is wheat bad now, if we've been eating it for so long?
Some experts state that modern wheat is not what our grandparents and great grandparents ate. That
what we are eating today is scientifically-engineered and it has made for a different chemistry in the wheat.
"Gluten can be difficult to digest in big amounts and
modern wheat has three times the gluten as ancient wheat, leading to tremendous inflammation and diseases like thyroid disorders and autoimmune disorders. It also contains a super starch called amylopectin, which the body does not know how to convert to energy, and so instead, the body stores as fat."
Also, with the
significant increase in our gluten intake over the past 50 years due to the ubiquity and overconsumption of products made with highly refined wheat flour, we are just beginning to appreciate gluten's impact on our health.
There are a
few studies that show that gluten can be bad even for those only sensitive to gluten.
This study talks about the increased prevalence of undiagnosed Celiac.
This study talks about diseases related to gluten sensitivity.
What is a gluten free-diet?
Here is the catch... a gluten-free diet is, well, one that is free of all the grains and substances containing gluten as mentioned above.
No beer, bread, cupcakes, soy sauce, pizza, deli meat and even some chocolate!
Seems hard and miserable right?? Don't worry! Our fabulous food industry made every product imaginable as "gluten-free".
And here is where my problem lies...
It’s a surprising statistic, but a study found that 81% of people suffering from celiac disease (gluten intolerance) who followed a gluten-free diet gained weight. That’s because
there is a common misconception that anything labeled "gluten-free" must be good for you.
Many processed gluten-free foods and gluten-free junk foods not only
contain almost twice the calories as their traditional counterparts, but they can also be double the price. In addition,
processed gluten-free foods are lower in fiber, so you won’t stay full as long, and many people who follow a gluten-free diet using these products are missing out on the benefits of good carbohydrates like brown rice, fruits or beans, which all help to regulate blood sugar.
The long list of ingredients on some of those gluten-free breads is pretty awful!
To the point that if you don’t already have a digestive problem you are surely going to give yourself one!
Sorghum, contained in many gluten-free products can be
extremely hard to digest – especially if its not processed properly.
Tapioca starch and almond flour, in large quantities (on a daily basis), can lead to inflammation and thyroid troubles. And,
xanthan gum, used in many gluten-free products, can cause gastrointestinal distress, lung problems, and blood sugar imbalances.
There is a way to go gluten-free naturally with a diet rich in whole and unprocessed foods, vegetables and lean cuts of protein, and other whole grains.
My point of view today:
Gluten-containing products have been in the human food supply for
thousands of years. Asians ate wheat-based noodles, the French ate croissants, people in the middle east ate chapattis and pita bread, and all over Europe various types of bread have been staple foods for centuries.
Wheat is in the bible and was even called the “Staff of Life” by the ancient Egyptians!
So why is (gluten) wheat getting such a bad rap?
Here's the thing. The
human digestive system has deteriorated over the past 70 years due to
large amounts of sugar, highly processed and chemicalized foods, excess stress, lack of proper chewing, moms not breastfeeding their babies,
overuse of antibiotics that destroy intestinal flora, and various other reasons.
But, it’s much easier to blame the wheat and gluten for our sudden onslaught of tummy troubles!
Also, as mentioned above, the gluten in modern wheat, due to the mechanized process of commercially producing mass quantities of bread in the shortest amounts of time,
was hybridized to contain higher levels of gluten so it could withstand the mixing pressure of the production process.
I believe it is these factors, and not just gluten, that are causing so much of the problems and diseases. Also, the amount of wheat we eat these days is much more than ever!
But let me make this clear... there
are times in therapeutic situations and severely sensitive folks that eliminating gluten is best, at least (and maybe just) until the digestive tract is repaired.
What is one to do?
- Clean up your daily diet. That means take out all the CRAP that mimics food and eat real food!
- Heal your digestive system by incorporating collagen and amino acid rich bone stocks.
- Recolonize your intestines with good bacteria by eating fermented foods like sauerkraut, kimchi, kefir, and yogurt.
- Chew your food! Can't stress this enough!… carbohydrate digestion begins in the mouth not in the stomach.
- Relax, and don’t eat the whole loaf. I know once you get that mouthwatering hot-baked bread into your mouth you’ll naturally want to scarf down the entire loaf. Don’t do it! That won’t make you feel good, you’ll be very angry, and will probably blame me for suggesting you eat wheat! ; )
Be well!
XO,
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