A gluten-free diet impedes the average person
As garlic wards off vampires, gluten scares off college students. One of the oddest health trends taking hold of society is the rejection of gluten– even if there is no medical necessity to do so.
Danielle Wiley
Gluten-free products are everywhere, from gluten-free breads, pastas, cookies and prepackaged meals. Many food brands are labeling its products as “gluten-free,” even for products such as apple chips and carrot sticks, which obviously don’t have gluten in them.
Most people who go gluten-free don’t even know what exactly gluten is and don’t realize being gluten-free isn’t always healthier.
According to the Celiac Disease Foundation, gluten is the name for proteins found in wheat (such as durum, emmer, spelt, farina, farro). These proteins help food maintain its shape, much like glue. According to CDF, gluten can be found in breads, baked goods, pasta, cereal, sauces, beer, soups, anything with malt, salad dressings and roux.
The National Purchase Diary Group recently conducted a survey and found that 30 percent of people in the U.S. wanted to cut down on gluten in 2013. However, the U.S. Department of Health and Human Services (HHS) reported only one in 133 people have Celiac disease, a genetic digestive disease that damages the small intestine and interferes with the absorption of nutrition. People with this disease cannot eat gluten, because their immune system responds to the protein by damaging or destroying the lining of their intestines.
When people without Celiac disease or another medically diagnosed reason decide to go gluten-free, they don’t help their body and they take away from those who have the need to be gluten-free.
This is a problem springing up in University of Idaho’s dining system. According to a recent article by The Argonaut, Bob’s Place was recognized by food-management.com for its allergy-free and gluten-free food area. Sources said people who don’t have allergies to these foods served there have been enjoying the “healthier” options, which have restricted the food options for some residents with allergies.
People who eat gluten-free or allergy-free foods without a medical reason take away from those who actually suffer from these allergies and diseases, and that’s just wrong.
Katherine Tallmadge, dietician and author of the book “Diet Simple,” said in an article by Scientific American that most people who choose to live gluten-free don’t see any benefits — in fact, it may be detrimental to their health.
Whole grains, which contain gluten, are a good source of fiber, vitamins and minerals, and gluten-free items are usually low in these nutrients. People who say they feel better because they are gluten-free are usually mistaken. It’s not the lack of gluten that helps, but instead the healthy feelings come by replacing baked goods and junk food with more vegetables and fruits.
The HHS said being gluten-free can lower the body’s nutrition and so those with Celiac Disease need to take extra vitamins and minerals to stay healthy.
People should stop demonizing gluten and focus on eating a proper, balanced diet. Those who have to be gluten-free will tell you that going without bread, beer and delicious baked goods is neither fun nor trendy.
Danielle Wiley can be reached at [email protected]