In “Unraveling the Gluten-Free Trend,” online today with media partner EatingWell, FERN Editor-in-Chief Sam Fromartz investigates the science and controversy behind the “gluten-free” craze. Fromartz draws on the latest medical research to explain what we really know about gluten’s health impact and what might be hype. The story focuses on the emerging research around “gluten sensitivity,” which, as Fromartz shows, isn’t well understood, and thus prone to conjecture.
While writing his acclaimed book In Search of the Perfect Loaf: A Home Baker’s Odyssey (2014), Fromartz traveled the globe studying bread baking and the history of our relationship with this most ancient staple food. It’s a relationship that has become more complicated, though, he notes, as a growing number of people see gluten in bread and other products as the source of a wide variety of health problems.
“Wheat—and the main protein it contains, gluten— has been cited as a cause of weight gain, ‘brain fog,’ skin rashes, joint pain, headaches, tiredness, allergies, gas, intestinal distress, irritable bowel syndrome, depression and, in the case of celiac disease—where the immune system goes haywire and attacks the body—even death,” writes Fromartz. “Yet wheat, which is found not only in bread and pasta, but also in beer and numerous processed foods, makes up one-fifth of all food eaten worldwide and is the number-one source of protein in developing countries.”
The origins of wheat trace back to the beginning of agriculture, when humans first domesticated wild grasses in the Near East. Yet today, many Americans are wary of the food their ancestors relied on for roughly 10,000 years.
“Consumer data are pretty clear: around 22 percent of adults are trying to avoid gluten, creating an estimated $8.8 billion market that grew 63 percent between 2012 and 2014, according to market research firm Mintel,” reports Fromartz. “As many as 20 million Americans think gluten-free diets are healthier and around 13 million are giving up gluten to lose weight.”
Yet, just 1 percent of the population has celiac disease, a severe auto-immune reaction brought on by gluten, and an even smaller fraction, 0.4 percent, experiences an allergic reaction when they eat wheat or breathe flour dust. Many others claim to be “gluten-sensitive,” a term that still has no official definition in the medical community. Essentially, gluten-sensitivity refers to people who exhibit a range of symptoms when they eat gluten, but who don’t have celiac disease or a gluten allergy.
Here’s how Fromartz explains the difference: “Researchers think gluten sensitivity involves a misfiring of the innate immune system, a first line of defense against a foreign substance, like carpet-bombing the enemy with general inflammation. In celiac disease, gluten triggers a more precise response in genetically susceptible people: elite squads that are part of the adaptive immune system are marshaled for attack, but they end up targeting the cells of the intestinal wall, preventing the body from absorbing nutrients. With gluten sensitivity, people may suffer from gut or joint pain, headaches or other symptoms, but not exhibit any similar intestinal damage.”
But gluten sensitivity remains a nebulous diagnosis, because there is no blood test or biomarker that can confirm the disease. Some scientists aren’t even sure whether gluten is the culprit. As Fromartz reports, a widely cited Australian study found that the real issue may be a group of carbohydrates called FODMAPs. Other studies continue to point to gluten.
But if gluten is the issue, then why has the incidence of disease gone up? Fromartz highlights some of the most popular explanations, from claims that modern wheat varieties have more gluten to the belief that genetically modified wheat is to blame (despite the fact that GMO-wheat is not sold anywhere in the world). Ultimately none of the explanations has the weight of evidence behind it.
Until the science catches up, Fromartz notes that doctors have little choice except to trust their patients when they say they feel better avoiding gluten. People might not be able to pinpoint what makes them feel unwell after a bowl of pasta or a slice of bread, but for now the onus is on individuals and physicians to interpret their symptoms and make the best decision.
You can read the full story on EatingWelland hereon our site.
FAQs
“Wheat—and the main protein it contains, gluten— has been cited as a cause of weight gain, 'brain fog,' skin rashes, joint pain, headaches, tiredness, allergies, gas, intestinal distress, irritable bowel syndrome, depression and, in the case of celiac disease—where the immune system goes haywire and attacks the body— ...
Why is gluten-free bread so awful? ›
Not all gluten-free bread is equal — a loaf labeled gluten-free can range from very dry and flavorless to utterly delightful. Gluten is a binding agent that keeps food together, so if you elect not to use it, the result is often crumbly baked goods that fall apart when you touch them.
Is gluten really that bad for you? ›
Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms. An autoimmune response to gluten is called celiac disease. Celiac can damage the small intestine.
Why have wheat and gluten become so problematic? ›
Modern wheat has been bred to have lots more of these proteins. The problem is, amylase trypsin inhibitors in wheat (and possibly other gluten grains) seem to cause inflammation in some people, both in their intestines and elsewhere in their bodies.
Why is gluten bad all of a sudden? ›
The possible reasons behind this change may include a stressful event (examples are suffering from an injury or death of a loved one), antibiotics, and surgery. Meanwhile, other medical practitioners think our body's resistance to autoimmune diseases like coeliac disease naturally weakens over time.
Is gluten really the enemy? ›
There's no doubt people with coeliac disease should stay away from gluten, but what about the rest of us? There is nothing inherently harmful about gluten when it doesn't cause you gut trouble. Norman and Tegan talk us through why a gluten-free diet is not necessarily a healthy one.
Is there a downside to going gluten-free? ›
If you cut all gluten out of your diet, there's a risk that you could miss out on nutritious whole grains, fiber and micronutrients. Getting enough whole grains in your diet is especially important if you're at risk for heart disease or diabetes.
What bread has the least amount of gluten? ›
Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people. This can make sourdough a better option for people with IBS, gluten intolerance or gluten sensitivity.
Is peanut butter gluten-free? ›
In its natural form, both peanuts and peanut butter are gluten-free. Many store-bought brands of peanut butter are also gluten-free, with gluten-containing peanut butter tending to be the exception rather than the rule.
What happens when you stop eating gluten? ›
Many people with gluten-sensitivity feel so sick after eating bread products, their appetite suffers for the rest of the day. When you remove it from your diet, you might notice yourself getting hungrier, both because you're appetite's back and because of the food swaps you're making.
Eliminating gluten may not only strip your diet of valuable nutrients, but also hinder the accuracy of tests for celiac disease, a serious autoimmune condition in which gluten signals the body to attack the lining of the small intestine.
Why are so many people becoming gluten intolerant? ›
Experts have given the following reasons as potential causes: Wheat grain has been altered to provide crops that are more resistant to drought and bake more easily. Our stomachs, however, have not adapted as quickly to these changes. We are eating more wheat products now than ever before.
What is the root cause of gluten intolerance? ›
Your genes, combined with eating foods with gluten and other factors, can contribute to celiac disease. However, the precise cause isn't known. Infant-feeding practices, gastrointestinal infections and gut bacteria may contribute, but these causes have not been proved.
Why is everyone avoiding gluten? ›
Eliminating gluten is the only way to treat celiac disease, an allergic reaction to gluten that damages the lining of the small intestine. However, as part of a new diet fad, many people are going gluten-free to lose weight.
What are the first signs of being gluten intolerant? ›
Here are some of the symptoms of gluten sensitivity:
- "Brain fog." This is the most common characteristic of gluten sensitivity. ...
- Headaches or migraines. ...
- Dizziness.
- Acne or rashes. ...
- Joint pain or numbness. ...
- Diarrhea, gas or constipation.
- Distended stomach or bloating.
It could stem from changes in the way grains are grown or the ubiquity of gluten in today's foods. The only thing that's known for certain is the serious toll gluten takes on the lining of the small intestine in people with celiac disease.
When did gluten become bad? ›
Scientists have known about celiac disease and its links to gluten since the 1950s. And researchers identified gluten sensitivity in some people without celiac disease in the 1970s. But the gluten-free craze is much more recent.
Why does gluten make you feel bad? ›
Their bodies don't absorb the carbohydrate as they should. It stays in their guts and ferments, causing sickness. Other research suggests that wheat might affect the lining of some people's digestive tracts. This lining usually keeps bacteria from leaking out of your intestines.
Why do I get angry when I eat gluten? ›
Gluten can have profound psychological effects on people with celiac disease. Mood swings, anxiety, and depression are common among adults with undiagnosed gluten sensitivity. In children, tantrums, irritability, and even ADHD can manifest.
