If you’ve jumped on a trendy gluten-free-diet you may be putting your gut’s well-being at risk.
Plus, recent reports are suggesting gluten-free food products come with unhealthy levels of toxic metals in them.
The irony is, less than 1 in a 1,000 Americans suffer from gluten intolerance, or celiac disease. (Recently estimated at 300,000 people out of over 320 million U.S. Citizens)
If you’re not sure, celiac disease is an abnormal reaction to gluten, a protein found in wheat, barley and rye.
Presently, medicine recognizes 3 variations of celiac disease:
- gluten intolerance
- wheat allergy
- gluten sensitivity
A fairly effective blood test for celiac disease is available. Trouble is, as some people get false readings, the test isn’t fool proof. Equally confusing, the symptoms aren’t universal and can vary from individual to individual.
All 3 variations of celiac disease are serious conditions. Read more: How Gluten & Wheat Cause Damage
Celiac disease is treated by eating gluten-free.
Yet, being on a gluten-free-diet (GFD), you have to find a way to replace the vitamins, minerals and especially the fiber, that were in the whole grains that contained gluten.
BTW, whole grains are labeled as whole, because they contain all three parts of a grain: bran, germ and endosperm.
Whole grains, says Cambridge Core Org:
Whole grain foods may be one the healthiest choices individuals can make to lower the risk for atherosclerotic cardiovascular disease…”
Side Note: From Sharon T McLaughlin, MD: Everything You Ever Wanted To Know About Whole Grains, and how they’re good for you…
On the other hand, grain foods that are gluten-free, are processed, and only contain endosperm – you’ll have to get your germ and bran somewhere on down the road.
You’ll also have to find alternative sources for the protein, thiamin, riboflavin, niacin, folate, fiber, B vitamins and iron that were in the whole grains.
Despite claims made by some nutritional supplements companies, it’s an uphill battle to regulate the complex combination of junk we need to keep digestive and elimination processes in top working order, i.e…
Gluten-Free-Diets may be putting your gut’s well-being at risk
If you do go GFD, try these replacements:
- whole grains like amaranth, quinoa, buckwheat, teff, millet, corn and rice
- fruits and vegetables
- legumes, nuts, seeds, fish, eggs, poultry, and dairy products
Despite the small size of the (logical) market for gluten-free products, mass market food producers have been pushing, and promoting gluten misinformation along with their solutions in the form of their versions of gluten-free foods.
The problem is, many of us 99%’ers who can wallow and swallow food containing gluten until the cows come home, have bought in to the noise and are trying variations of a GFD.
From the Mayo Clinic:
…gluten-free diet may be helpful for some (but not all) people with irritable bowel syndrome, gluten ataxia (a neurological disorder), type 1 diabetes and HIV-associated enteropathy.
Beyond this, there’s little evidence that a gluten-free diet offers any particular health benefits…
According to official U.S. government sources, follow-up studies of people who have adopted GFD show that:
Analysis of fecal microbiota and dietary intake indicated that numbers of healthy gut bacteria decreased, while numbers of unhealthy bacteria increased parallel to reductions in the intake of polysaccharides after following the GFD.
Fecal samples of subjects under a GFD, which represent an altered microbiota, also exerted lower immune stimulatory effects on peripheral blood mononuclear cells than those of subjects on a regular gluten-containing diet…”
Are we reconsidering eating less gluten yet?
I sure the heck am. (click on the following blue link to see what my wife snidely said to me when I brought the subject of gluten up to her: What Makes You Think You’re Allergic To Gluten
Toxic metals, arsenic and mercury, discovered in gluten-free food
Beyond the dangers of a GFD has upon our gut’s flora and barrier, a recent report alleges producers of gluten-free foods are playing fast and loose with the percentage of toxic metals they’re allowing in their products.
This report, released by researchers at The University of Illinois at Chicago was high-lighted in a news segment by Fox News.
While it is a newsworthy item, I don’t think this one report warrants the whoop-de-doo it’s caused in the online ‘health-wellness’ media.
From my understanding, the report is primarily about the rice flour that food manufacturers are using as a stand-in for wheat, rye and barley. Hardly enough evidence to indict the entire process of gluten-free food production.
Now, this could turn out to be the tip of an iceberg. Yet, I doubt it…
And I doubt we 99%’ers, who have no ill effects from eating gluten, will become healthier if we go on a gluten-free-diet.
More likely, going Gluten-Free, would end up making us sick. Or on the least, sick and tired of finding substitutes for the natural goodness we’d be giving up – for the slimmest of reasons!
Quick reminder that I’m just an old dude with opinions, who kinda knows how to research, who’s able to add 2 plus 2 – and, who readily admits being sure of nothing…
For example, I ‘think’ I like this Weezer song because of the guitar hook. Yet, it could be another reason entirely…
Nah, it’s the hooky guitar.
Until next time…