Has the Gluten-Free Diet Run Amok?

That opinion is certainly not shared by us at GlutenFreePDX, but many in the media are growing somewhat skeptical of the craze that gluten-free foods have had on popular culture. What do you think? Voice your opinion!

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Via The Daily Beast:

As celebrities at the Sundance Film Festival this weekend nibble on gluten-free granola treats, somewhere in a delicious lab Dunkin Donuts chemists continue perfecting a new gluten-free donut. It’s just another week in our increasingly gluten-intolerant world.

Food Gluten Free Bread
Gluten-free french bread satisfies a desire for the crusty bread while avoiding gluten. (Larry Crowe/AP)

But as traditional dieting becomes less trendy —and an explosion of gluten-free products land on grocery shelves—some doctors worry that a growing number of people are diagnosing themselves with a gluten allergy in order to have a socially acceptable method to lose weight. Or even worse, to mask an eating disorder.

Annakeara Stinson, 25, says a doctor suggested she cut out gluten after she started experiencing gastrointestinal problems. She was never tested her for celiac disease, the autoimmune disorder gluten-free eating is meant to treat. Stinson immediately latched onto the diet, and lost close to 20 pounds.

“People noticed that I lost weight, and commented that I was such a ‘healthy’ eater, and that was positive reinforcement,” Stinson says. “Ultimately, my gluten-free diet became a weird space I put emotional baggage into. From the outside, people just thought I had allergy issues, but really, it veiled all these other things that were going on.”

“I remember thinking if I were to let go and start eating wheat again, that I would balloon,” says Stinson, who has written about her experience on xoJane.

To be sure, there are many people who need to go “g-free,” as it’s called in the commercial parlance, for their health—specifically those with celiac disease, which affects roughly three million Americans. But researchers estimate that some 80 percent of Americans currently going gluten-free do not have celiac disease.

So what gives? They may have a condition called non-celiac gluten intolerance, otherwise known as gluten sensitivity, which affects about 18 million Americans.

Or maybe they’re just not sure.

“People read these articles on gluten and think this might be the answers to the problems they may have,” says Dr. Mark Borigini, a rheumatologist who recently wrote about gluten sensitivity for Psychology Today. “If you’re using this gluten fear as just another channel for a bigger problem—like an eating disorder—then that’s of real concern.”

“For whatever reason, gluten just doesn’t agree with me,” says Kylie Robertson, 24, who recently went gluten-free. “I feel a million times better when I don’t eat it, and that’s good enough for me. This gluten-free thing can be seen as a weight-loss solution, but that’s not my intent. Nor do I have an allergy—not one that’s been diagnosed anyways! I’ve also had celiac screens come back negative. So what the heck am I?”

“I remember thinking if I were to let go and start eating wheat again, that I would balloon.”

Good question.  Much about gluten sensitivity, and its apparent rise in diagnoses, remains a mystery. Some doctors have suggested the hygiene hypothesis, which posits that children’s immune systems may not be as equipped to digest gluten as they once were because they’ve grown up in overly sterile environments. “Gluten sensitivity is the new kid on the block,” says Alice Bast, president of the National Foundation for Celiac Awareness. “We definitely need more research on it, and we need to find biomarkers for it so we can test more easily for the disorder.”

Until then, the blossoming g-free industry can capitalize on the confusion. The market has grown 28 percent annually since 2008, reaching $4.2 billion in sales in 2012, according to the research firm Packaged Facts, with an estimated 18 percent of adult consumers buying or eating gluten-free products. The FDA said it would issue new, and possibly stricter, rules for labeling gluten-free foods by the end of 2012, but has yet to release the new regulations.

Tricia Thompson, a dietician and author of Gluten Free Watchdog believes strongly that non-celiac gluten sensitivity is “absolutely” a real medical condition, and one doctors should be taking seriously. But its growing reputation as a trendy weight-loss routine “drives me bonkers,” she says. “What really happens is people tend to cut out a lot of junk food when they eliminate gluten—that’s what results in the weight loss.”

Continue Reading…

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