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Going Gluten-Free: Fad or Necessity?

In the past, the label “gluten-free” meant little to most of us. If we noticed the phrase on products during visits to the grocery store, we didn’t think about it. For the one percent of Americans who have celiac disease, however, this has never been the case; for them, avoiding gluten was a life-saving measure, and finding foods that didn’t contain it was a constant struggle. Today, that’s changing. Dozens of gluten-free products are starting to appear on shelves, and some stores even offer entire gluten-free sections.

So what is “gluten,” and why is it so dangerous for some people? Celiac disease is an auto-immune disease that makes it impossible for people to tolerate gluten, a key protein in wheat, rye, and barley. When a person suffering from celiac disease eats gluten, it causes the lining of the small intestine to become inflamed and damaged. That hampers the absorption of nutrients, which can lead to malnutrition and weight loss, along with a host of other symptoms. Although celiac disease is difficult to diagnose (it is often mistaken for irritable bowel syndrome or other diseases), doctors consider a gluten-free diet a medical requirement (at present the only one) for treating patients with the disease once it is identified.

Susan Eliot, 67, of Sequim, Washington is one such patient. Sickly since she was a child, by the time she was 27 she was, in her words, “wasting away,” dropping weight and in chronic poor health. After her doctors finally diagnosed her with celiac disease, she began eating a gluten-free diet. Her intestine repaired itself, a recovery that is typical for celiac patients. Today Eliot credits her good health to gluten-free eating. She says, “It may be a fad diet, but it’s not a fad disease.”

But what if you don’t have celiac disease? Is a gluten-free diet still healthy? Medical experts caution that it may not be. Stefano Guandalini, MD, director of the University of Chicago Celiac Disease Center, believes that scientific findings may eventually show that gluten-free diets have other health benefits. But for now, he says, “People need a gluten-free diet only if they have celiac disease or gluten sensitivity…People think that gluten-free diets are more healthy. This of course is not the case.”

One major concern about eating gluten-free is that it eliminates many whole grains that can be beneficial in fighting disease. While gluten itself doesn’t offer any special nutritional benefits, many of the whole grains that contain gluten do. They are rich in vitamins and minerals, such as B vitamins and iron, as well as fiber. Studies show that, as part of a healthy diet, whole grain foods may help lower risk of heart disease, Type-2 diabetes, and some forms of cancer.

Regardless of the benefits of gluten-free products, the market for them is exploding. In 2008, Oprah Winfrey temporarily gave up gluten as part of a 21-day “cleanse diet,” and since then increasing numbers of groceries and health food stores have been stocking gluten-free products on their shelves. Some entrepreneurs are taking even bigger gambles and opening bakeries and cafes like “Ms. Michelle’s Urban Gourmet” or “Wholesome Foods Bakery,” which specialize in gluten-free products. Some owners are motivated by health issues themselves; others are hoping to cash in on a new “hot” market.

Is eating gluten-free simply a new fad that will fade with time, or is it a legitimate way to improve your health? For people suffering from celiac disease, the answer is simple. They have little choice but to observe strict gluten-free diets. For those who are gluten-sensitive, the approach is less clear, although there is abundant evidence that patients who go on gluten-free diets usually feel better.

As for the rest of us, the jury is still out. For better or worse. we have to decide for ourselves whether eating gluten-free makes us feel healthier or not.

To learn more about celiac disease or gluten sensitivity, eating gluten-free, and new bakeries and restaurants that are specializing in gluten-free foods, read: The Truth About Gluten, by Peter Jaret, and Going Gluten-Free, by Katherine Kam (WebMD); Looking for a Plan B? Make It Gluten-Free, by Hilary Stout (The New York Times), and Clues to Gluten Sensitivity, by Melinda Beck (The Wall Street Journal).  

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