Gluten and Our Health

Until recently, not many of us were really familiar with the word “gluten”. It has gained tremendous popularity in recent times but unfortunately not for all good reasons.

Gluten is actually a protein found in grains, mainly wheat, rye and barley. It is this protein that is responsible for giving texture to the dough and making the final product   chewy, spongy and stretchy.

People who suffer from celiac disease, an autoimmune disorder of the digestive system, are required to be on a strict gluten free diet.  Their bodies react to even traces of gluten resulting in damage to the small intestine, which ultimately leads to gastrointestinal distress, multiple nutrient deficiencies and weight loss.

There has been a sharp rise in awareness regarding gluten and its effect on our health. Cheers to the hype created around the protein, what has been a major part of our diets for centuries seems like the culprit behind all our health related problems in present times. The craze is so immense that manyof the non-sufferers are turning their lives upside down to avoid gluten.  It is vastly thought that going gluten free will help improve health and lose weight. This has given the food industry a whole new dimension to explore, and the markets are flooded with gluten-free products, thus strengthening the belief further.

Though this belief carries some merit as gluten may cause inflammation of the small intestine, bloating and abdominal cramping, it is absolutely not necessary to completely avoid gluten, unless you are diagnosed with celiac disease or gluten sensitivity.  Cutting down the intake of wheat and its products and other gluten containing foods mostly helps in settling mild symptoms.  If you are considering going gluten free, I would advise you to limit its intake rather than completely avoiding it.

Cutting down gluten completely is not recommended for everyone as doing so would mean eliminating many nutritious foods from the diet. Gluten itself does not carry much nutritional value but the foods that contain gluten are quite nutritious as they provide protein, minerals, vitamins and not to forget the fiber. Numerous researches have established that a diet rich in whole grains helps lower the risk of many medical conditions like diabetes and chronic heart disease.

Gluten free diet seriously limits the options on the table and you may get diverted towards commercial gluten free products. These might not be as nutritious and their long term consumption may lead to weight gain and multiple nutrient deficiencies. Replacing gluten free treats with fresh fruits, vegetables, white meat, and other gluten free grains like quinoa and amaranth would help.