For the past 40 years, Americans have been lead to believe that any form of fat and all types of cholesterol were bad for us. New studies have proven that this idea is outdated, but today, the new “evil” is gluten.
Unless you’ve been living under a rock, chances are by now you’ve at least heard the word gluten. There are entire sections at the grocery store devoted to gluten-free products and I don’t know about you all, but out of the blue everyone I know is suddenly gluten intolerant.
What is gluten?
Gluten, Latin for “glue,” is a name for proteins that act as an adhesive glue, keeping together foods like breads, pastas, flour, etc. Gluten exists in wheat, barley, and rye and can be found in many products, whether it’s our food or personal care products, like toothpaste or shampoo. The “sticky” nature of gluten makes it hard to breakdown and absorb nutrients.
What are some symptoms of gluten sensitivity?
Depression, inflammation, joint problems, gastrointestinal problems, or fatigue, ADHD, anxiety, hives/rashes, miscarriages, nausea/vomiting, sugar cravings, brain fog, malabsorption of food, dairy intolerance, irritable bowel syndrome, or infertility.
Inflammation can also cause “leaky gut,”which makes us more susceptible to future food sensitivities and puts us at risk for developing autoimmune diseases or neurological disorders in the future. Some of these diseases linked to inflammation include: Alzheimer’s disease, Parkinson’s disease, Multiple Sclerosis, Autism, and Lou Gehrig’s disease (ALS), diabetes, Hashimoto’s thyroidtis, arthritis, or schizophrenia. People with Celiacs disease share these same symptoms but on a more extreme level. It’s also possible that some people just don’t show symptoms, but are fighting the attack elsewhere in their body, like in the nervous system.
But didn’t we always eat gluten?
Our diet has changed drastically from what our ancestors ate. We used to thrive off of high-fat diet, low-carb diets, but now our diet consists of mainly carbs and significantly less fat.
Ancestors Modern Diet
-Fat 75% of diet -Carbs 60% of diet
-Protein 20% of diet -Fat 20%
-Carbs 5% of diet -Protein 20%
We have far more disease today and different types of diseases than we ever did before. The majority of our great-grandparents and generations older than them died from old age, but today many of us are plagued by cancer, heart disease, brain disease, obesity, or diabetes. The answer to this conundrum exists not just in genes, but in our food.
As you can see from the numbers above, most of us eat an unbalanced diet. Our percentage of carbohydrate intake are at unnaturally high levels, which takes a toll on our bodies. The first sign of celiacs, however, traces all the back to the first century AD, when a Greek doctor named Aretaeus of Cappadocia wrote about the symptoms and used the word “celiac” to name the illness in a medical textbook. Gluten has always been a part of our diets since our ancestors learned to farm and mill wheat. The gluten we eat today, though, hardly resembles the gluten in our diet ten thousand years ago. Today our food is far more processed and bio-engineering has us growing structurally-modified grains containing gluten that’s less tolerable.
So is a gluten-free diet for me?
Although I know people have healed themselves of ailments by removing gluten from the diet and although I’ve read the research on the links between gluten and neurodegenerative conditions, I full-heartedly believe in the idea of everything in moderation. I personally have not given up my bread products yet, but I eat much less of it and not every day, because a little bread every now and then probably won’t kill you. The problem is, carbs, like sugar, can be addicting, so some people have a much harder time removing gluten from the diet.
One way to cut back on carbs, processed foods, or sugar is to fill up on proteins, vegetables, and healthy fats. By adding in these other foods, it’s easier to naturally crowd out carbohydrates, processed foods, and sugar. I highly encourage everyone to do research for themselves, rather than hopping on the bandwagon without really knowing why. There are probably way more products containing gluten than you know, some which may be surprising, and I’ve listed some of these products below. I highly recommend the book Grain Brain by David Perlmutter, MD if you’re looking for more research and information.
If you or someone you know has been diagnosed with Alzheimer’s disease, Parkinson’s disease, Multiple Sclerosis, Autism, Lou Gehrig’s disease (ALS), or diabetes, or if it runs in your family, then I would think it best to stay away from gluten. If you’re eating gluten and finding yourself suffering from headaches, abdominal pains, or any of the other symptoms previously mentioned, then try at least one week of cutting out gluten and see if you can notice any improvements.
Which grains are gluten-free?
Amaranth, arrowroot, buckwheat, corn, millet, potato, quinoa, rice, sorghum, soy, tapioca, and tee.
Which gains contain gluten?
Barley, bulgur, couscous, farina, graham flour, kamut, matzo, rye, semolina, spelt, triticale, wheat, and wheat germ.
Cosmetics, lipsticks/lip balm, medications, non-self-adhesive stamps and envelopes, play-doh, shampoos and conditioners, toothpaste, some vitamins and supplements.
There are lots of other foods and ingredients that contain gluten, so do some research if you’re planning on going gluten-free.
Perlmutter, David, MD. Grain Brain. New York, NY. Little, Brown and Company.