Blog Post: What is Gluten and Why a Gluten-Free Diet May or May Not Work for You?

The term gluten-free has been popping up all over these days. It is very common now to find grocery stores offering gluten-free products and restaurants providing gluten-free options on their menus.

So what is gluten and why are people needing or wanting to eat foods that are gluten-free?

Gluten is made up of several protein composites found in foods with wheat and related grains such as barely and rye. Gluten is used in many foods as a thickener and binder; it is used as a flavor enhancer as well as a protein supplement.

Some people can develop an intolerance to gluten, causing many symptoms such as stomach-aches, gas, diarrhea, headaches, tingling, fatigue, muscle pain, skin rashes and joint pain.

The term gluten intolerance describes three different conditions: wheat allergy, non-celiac gluten sensitivity and Celiac disease. People diagnosed with Celiac disease are on the extreme spectrum of gluten intolerance and must follow a strict gluten-free diet for the rest of their lives.

In recent years doctors are finding people that test negative for Celiac disease can still exhibit similar symptoms of the disease. These people suffer from one of the other two conditions but the diet recommendations are still very unclear.

Some people can have a little gluten with no problem while others exhibit major effects after one day of taking gluten filled foods.

If you suspect you may have a gluten intolerance, first check with your doctor and get tested for Celiac disease. If you test negative, the only way to really know if you are gluten intolerant is to work on eating gluten free and see how you feel. It is a good idea to work with a registered dietitian or nutritionist when making a major change like this to your diet.

Gluten-free doesn't equal healthy! There are many products on the market that are gluten-free but are total junk. Manufactures add sugars, sugar derivatives and fillers to add flavor and texture to their products.

Gluten-free carbohydrates also tend to have a higher glycemic index spiking your insulin levels more than a gluten filled carbohydrate. People who eat gluten-free diets also run a higher risk of being deficient in iron, calcium, vitamin D, fiber and virtually all of the B vitamins. If you do have Celiac Disease or have a gluten intolerance it is important that you get a supplement or vitamin that contains these vital nutrients, get enough sunshine and make sure you are in taking enough fresh produce to give your body all the proper nutrients it needs.

Always look at the ingredients of any food you are eating. If you are interested in working toward a more gluten-free diet, work on eating fresh fruits, vegetables, and gluten-free grains such as cornflour, potato flour, buckwheat flour, millet, polenta, rice and all rice products.

It is always a good idea when making a change like this to talk with a nutritionist or registered dietitian to make sure you are getting all the right foods in your daily dietary in-take to provide your body with all the nutrients it needs to be healthy. Whether you are eating gluten-free or not, increasing your in-take of fresh produce is always a good idea and will help you be the healthiest you can be!

Jessica Unbewust
co-owner
ferrum fitness