Have you ever gone to the grocery store and become overwhelmed with the extensive selection of products? In fact, according to the Food 
Marketing Institute, the average number of items carried in a typical supermarket is about 44,000 products. To add to this enormous collection, the previously untapped market of gluten free products have exploded in the last decade. Everything from gluten free breads to chicken nuggets can be purchased at the grocery retailers. With so many companies making gluten free products, it is easy to assume it might be something we should avoid. If it was harmless, why the sudden push to eliminate this compound from our diets, what exactly is gluten and is it bad for our health?
Before these questions can be answered, we must first understand what gluten is. Gluten is a protein found naturally in wheat, barley and rye. It is responsible for giving breads their characteristic texture and taste. Gluten is also a versatile compound, so it is added to a multitude of other products like deli meats, processed snacks and sauces.
Is this naturally occurring compound bad for our health? Some individuals, about 1 in 130, are affected with a lifelong condition known as celiac disease. This is an autoimmune disease in which the body responds negatively to gluten. When a person with celiac disease consumes gluten, their bodies release antibodies which attack the intestines where the gluten is present. This results in deterioration of the intestinal lining, making it difficult for the gut to do what it was meant to; digest and absorb food. The more gluten consumed the more damage that results. This destruction inhibits nutrient absorption and leaves those affect open to serious malnutrition complications. In addition to internal intestinal damage, those with celiac disease often experience unpleasant symptoms such as bloating, diarrhea, and gas when they eat gluten containing foods. When it is not treated, serious mal-absorptive issues may arise that can lead to anemia, chronic malnutrition, osteoporosis, and even neurological disorders.
Some individuals may also be affected by non-celiac gluten sensitivity. These people may experience the uncomfortable symptoms associated with celiac disease, without any intestinal damage. Unless you have celiac disease or gluten sensitivity, gluten is completely harmless to you and there is no reason to avoid it.
Now, I’m sure you are all thinking of that one family member or neighbor that switched to a gluten free diet, lost weight, and claim to feel more energized than ever. With so many people jumping on the gluten free bandwagon with positive results must mean we should all cut gluten out of our diets, right? First, it is important to keep in mind the many changes a person must make to truly become gluten free. Gluten proteins are added to many processed foods and are naturally found in most baked goods and desserts. When one decides to go gluten free, they generally have to cut out a lot of foods in their diet that are considered unhealthy. On top of this, it can be very difficult to eat out at fast food and sit-down restaurants when attempting to stick to a gluten free diet. So in addition to removing gluten, many positive lifestyle changes typically take place. For instance, those on a gluten free diet have likely cut back on desserts and processed foods along with making more meals at home. Based on the rarity of true celiac disease and gluten sensitivity, the positive results individuals are having are most likely from the healthy lifestyle changes rather than the elimination of gluten itself.
