Gluten Free: What’s the Deal? by Anne-Marie

You may have noticed more and more restaurants offering “Gluten-free” entrees, and more and more foods popping up on grocery store shelves bearing the same label.

But what exactly IS gluten? Where does it come from? Why would you want to avoid it? And, why are we suddenly hearing SO much about the problems associated with gluten?

Gluten is a protein found in wheat, barley and rye. Bread, bagels, pasta, cake, cookies, cereals, cornbread, pretzels, most crackers, waffles, and muffins are among some of the obvious gluten-containing foods. But did you know beer and soy sauce contain gluten? So do many sauces, gravies, soups, and marinades, because they include flour for texture or thickening. Many granola bars or energy bars contain gluten, as do some deli meats. Fried foods like chicken fingers and fish sticks are battered with flour before frying. The only way to truly be gluten-free is to thoroughly read labels or ask your server at a restaurant.

People who are diagnosed with Celiac Disease must avoid gluten due to an autoimmune response. When a person with Celiac eats a gluten-containing product, (even in small quantities such as breadcrumbs in meatballs), their body launches an immune attack on the small intestine. This immune response damages the ability of the small intestine to absorb nutrients from the diet, leading to gas, bloating, vomiting, and indigestion to seemingly unrelated symptoms, like fatigue, muscle and joint pain, anxiety and depression, and headaches.

Are there benefits of switching to a gluten-free diet even if you don’t have Celiac disease? Absolutely! Gluten is a systemic inflammatory agent, which means that it leads to inflammation throughout your body. Some people may see weight loss simply by switching to a gluten-free diet. Other people may notice better digestive health (reduced gas and bloating), decreased joint pain, and improved concentration when they cut out gluten. Gluten can trigger a condition called increased intestinal permeability, or “leaky gut”, which will be discussed in a future blog.

Why have we suddenly started hearing more about gluten and its complications? The wheat we are consuming today is not the same wheat that our parents or grandparents consumed. The food industries have genetically modified wheat to increase crop yield. The genetically modified versions have been reported to contain up to 40 times more gluten than the wheat of our ancestors, according to some sources, which amplifies its effects.

Interested in learning more about gluten-free diets or reviewing what you’re eating to see where you can do some dietary “spring cleaning”? Contact Regenerative Medicine Center to set up a consultation with Anne-Marie. (412) 767-9890