Health and diet crazes come and go, but a recent gluten-free trend appears to be gaining ground with large strides.
Recent popular books such as Wheat Belly and Grain Brain have helped fuel concerns about gluten and an over-use of it in the typical North American diet. Along with a link to weight gain, some information suggests gluten can also contribute to serious health issues.
According to the Mayo Clinic website, gluten is a protein that is found in grains, such as wheat, barley, rye and triticale (a cross between wheat and rye). It is also found in many other products that are not bread related, including condiments and even makeup.
While the negative and positive effects of a gluten-free diet are still being debated, at least in the media, gluten-free products are making more appearances in grocery and health food stores.
"It's just a protein and for most individuals that aren't sensitive, it's absolutely fine to include gluten," says Diana Steele, longtime West Vancouver resident and registered dietitian (seen in the photo below). "But a lot of people have thought, well, this is a trend I can hop onto."
She explains that most people break gluten down into amino acids and use it for protein turnover, muscle building and tissue repair. Normally gluten is broken down and digested and utilized, she adds, but for people who have celiac disease or a gluten-intolerance, it interacts with the microvilli in their intestine.
Diana Microvilli are similar to tiny hairs that run along the inside walls of intestines. When someone has a reaction to gluten it affects the microvilli, says Steele.
"These little filaments with a big surface area, they go completely flat and they stop absorbing nutrients," she notes, explaining that when they go flat it can cause some malabsorption of nutrients and also symptoms of cramping, bloating and diarrhea.
"If you suspected that you had celiac disease, or gluten sensitivity, then you would go see your doctor and they can do a blood test to check for the actual disease," says Steele.
But not all gluten-free products are necessarily healthy, she adds.
"Without the knowledge, people are starting to think, well, maybe I should be eating more gluten-free products," she says. "The challenge is that some people who don't need to be glutenfree are perhaps thinking that the gluten-free muffins or the gluten-free brownies are suddenly health foods and those are still treat foods."
Steele says these types of "treat foods" are still made with tapioca and potato starches and white rice flour, and are not necessarily healthy foods.
"They're just an alternative for those people who can't have gluten to have their treat foods too so they can still have the joy of eating like everyone else," she says.
Products can also contain hidden sources of gluten, such as hydrolyzed vegetable and plant proteins, modified starch, malt and malt flavouring.
SteeleSteele recommends checking with your doctor for testing and a nutritionist for diet recommendations if you believe gluten is a problem for you.
"I do believe that it's important to go in and actually get tested if you feel that by eliminating gluten it is making you feel better. Go find out for sure if you have celiac disease or not."
