Should You Give Up Gluten? 2

This supposedly harmful substance in bread, pasta and more has been blamed for weight gain and tummy trouble. Should you swear off it?

If you asked a friend five years ago if she avoided gluten, she’d probably have said, “Glu-wha?” But since then, Americans have nearly tripled their spending on gluten-free products. So what is it, and why the bad rap? “Gluten is a portion of a protein in wheat, and rye and barley contain similar proteins,” says Sheila Crowe, M.D., director of research in the division of gastroenterology at the University of California in San Diego. Many health-conscious folks, including celebs such as Gwyneth Paltrow, have steered clear of the stuff. (Some believe gluten disrupts hormones and increases cravings and that shunning it will keep you slim and energized.) That means saying no to obvious suspects, such as bread, pasta and cookies, as well as to some surprising sources, like soy sauce and certain condiments. It’s not easy, and in fact, it may be better for many of us to keep gluten in our diets. So before you bid yummy bread good-bye, find out if it’s worth it for you.

Gluten has to go if…

You Have Celiac Disease

When a celiac patient consumes gluten, her body treats it like a toxin and goes into attack mode, says Peter Green, M.D., director of the Celiac Disease Center at Columbia University. This immune response damages the small intestine and can cause abdominal pain, nausea and vomiting, and even headaches, skin rashes and neurological problems. About 1 in 100 people has the condition, but rates are doubling every 15 years, possibly because popular new varieties of grains grown in the United States have more gluten. And 80 to 95 percent of sufferers are still undiagnosed, as they’re often unaware of the disease and don’t know they should consult a doctor. If you suspect you have celiac disease, your doctor will do blood work to see if you have antibodies for it and then do an intestinal biopsy to diagnose it. The only treatment is to forgo gluten completely.

You Are Gluten-Sensitive

People who suffer from this condition can have stomach pain and nausea, but they don’t have intestinal damage, says Alessio Fasano, M.D., director of the University of Maryland Center for Celiac Research. If a doc rules out celiac and conditions with similar symptoms such as Crohn’s disease but your symptoms improve after banning gluten, you may be sensitive. Don’t change your diet before consulting your M.D., though. She can’t test for celiac if you don’t have gluten in your system.

Bring on the Bread If…

A doctor clears you of both celiac disease and gluten sensitivity. Ditching grains with gluten could make you miss out on key nutrients such as fiber, iron, zinc and vitamin B. And what if you simply want to drop a few pounds? This isn’t the diet for you. “There is no scientific evidence that avoiding gluten will lead to weight loss,” says Melinda Dennis, R.D., of the Celiac Center at Beth Israel Deaconess Medical Center. In fact, because they’re highly processed, commercial gluten-free products tend to be higher in sugar, fat, carbohydrates and sodium than their traditional counterparts are. Some people insist that a no-gluten diet helped them slim down, but odds are that they succeeded if they focused on whole foods and limited all high-calorie packaged and processed foods, Dennis says—a smart idea for anyone watching her waistline.

Article taken in part from www.health.msn.comby Lee Walker Helland, SELF

Disclaimer

All content on this website is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. Always consult your own GP if you’re in any way concerned about your health.

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