What’s all the hoopla about gluten-free?
IT’S been touted everywhere as the way to go heathwise, but what exactly is the gluten-free diet and can it really make you healthier? According to general laparoscopic and bariatric surgeon Dr Alfred Dawes, gluten is a protein found in some grains such as wheat, and it helps to make flour gummy. However, it can cause problems in patients suffering from celiac disease and cause wheat sensitivity in others.
“Celiac disease affects about one per cent of the population and is mainly found in Caucasians. It occurs when the body is essentially allergic to gluten and mounts inflammation to its presence in the gut,” he said.
According to Dr Dawes, the inflammation destroys the lining of the gut and makes it leaky, and the leaky lining allows other proteins to enter the bloodstream freely, causing inflammation in other areas such as joints and muscles.
He said bloating and abdominal pain as well as vague symptoms such as joint pain, headaches and fatigue may be felt by patients suffering from celiac disease, but the best treatment is to avoid eating foods containing gluten. Once this is done patients feel much better and live healthier lives.
“So the campaign against gluten has spread and more and more foods are labelled gluten-free. People on a gluten-free diet may in fact see some improvements in their health. But is it because of the gluten or is it some other factor?”
To shed light on the issue Dr Dawes said gluten-free diets include foods such as:
1. Beans, seeds and nuts in their natural, unprocessed form
2. Fresh eggs
3. Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
4. Fruits and vegetables
5. Corn and cornmeal
6. Flax
7. Gluten-free flours (rice, soy, corn, potato, bean)
8. Hominy (corn)
9. Millet
10. Quinoa
11. Soy.
“These are all foods that we should be consuming whether or not we are on a gluten-free diet! The healthier alternatives to the simple starch and sugars found in wheat-based products will make you healthier and it’s not because of the gluten,” Dr Dawes said.
However, he explained that people on the gluten-free diet are urged to avoid all foods and drinks containing barley, rye and wheat, as well as beer, breads, cakes and pies, candies, cookies and crackers, French fries, gravies, pastas, processed luncheon meats, salad dressings and snack foods such as potato and tortilla chips.
“Again these are foods we should be avoiding while on any diet, no matter what the name,” Dr Dawes said.
He said the generally healthier diet could explain why some people feel better and lose weight while on the gluten-free diet, and some people who don’t have celiac disease report less belly pain and bloating when they make the switch.
“Their symptoms may, however, have been due to sensitivity to the large amounts of yeast used nowadays in breads and other wheat-based foods. Wheat itself has been so genetically modified that it is far different from the original wheat we knew. It has more proteins that can cause inflammation and more sugars as well as chemicals similar to those causing addictions. Cutting down on wheat may help you but not because you are gluten-sensitive,” he explained.
“So go ahead and change your diet to a healthier one and call it anything that you want to because a rose by any other name will still smell the same.”
