Suddenly it’s popular to avoid gluten. Does this mean that gluten intolerance is on the increase or is there something else at play? The major reason why people should avoid gluten is if they suffer from Coeliac disease, which is diagnosed by the taking of a biopsy of the intestine or a blood test.
Coeliac Disease is very different from ‘gluten intolerance’. People suffering from Coeliac Disease need to give up gluten as a medical necessity, as gluten triggers an attack of the lining of the small intestine resulting in symptoms of diarrhoea, constipation and bloating, as well as, mouth ulcers, bad skin, joint pain and depression. It can also lead infertility, miscarriages osteoporosis and bowel cancer. This is a serious disease and very different from ‘gluten intolerance’ which is linked to IBS (Irritable Bowel Syndrome), headaches and mood swings.

Made from Flour That Includes Gluten
A lot of people now are self-diagnosing ‘gluten intolerance’ as if it is very prevalent occurrence and consequently avoid flour, rye and barley, which is a very good source of carbohydrate. Whilst Coeliac Disease is very under-diagnosed there is no evidence that ‘gluten intolerance’ is on the increase. Real intolerance to gluten is easily diagnosed and if one truly suffers from coeliac-type symptoms then avoiding a bread crumb is a necessity. but cutting out starches that contain gluten because it is fashionable or according to self-diagnosis could actually be harmful to your diet as a means of reducing calories can result in very low calorie diets which over the long term will be harmful.
Being gluten free is very fashionable and gluten free foods is seen as a sign of being health conscious. The sale of gluten-free has grown rapidly in the last five years with an increase of over 30%. But, just what is gluten that it is so harmful and why so suddenly that such extreme action is required?
Gluten is a protein and occurs in a wide range of foods from bread, pasta, gravy and beer. it is believed, falsely that gluten causes, water retention, increases weight because it contains sugar and increases body weight. It is believed that if you cut out gluten then you will lose weight. Consequently, people switch from flours containing gluten (wheat, rye barley, ) to rice, cornmeal and buck wheat they will lose weight. The evidence is to the contrary and it is not unusual to put on 12 – 20 kg instead. Furthermore, many gluten-free products can contain extra sugar and fat and is generally packed with salt – not a healthy diet choice.
In January this year, a study from the University of Portsmouth in the UK, stated that gluten intolerance was one of the ‘make-believe’ allergies and showed that as many as 20% of adults wrongly believed they had a problem with certain foods (i.e. food intolerances) and gluten was the highest on this list.
So don’t make the faulty assumption that by cutting out gluten you will lose weight and resort to by expensive substitutes without a proper test. In more cases than not, self-diagnosis will result in a wrong diagnosis. Just because a ‘gluten-free’ diet is followed by celebrities, such as, Victoria Beckham and Gwyneth Paltrow does not make it right. Eliminating these food groups can result in low energy levels, hypoglycaemic headaches and light-headedness. So don’t spend an unnecessary fortune, waste your time searching for those magic foods and falsely believe you will automatically lose weight.
Related Reading: