Dopart, Susan B. (2011, March 23). “Is A Gluten-Free Diet Really Healthier?” Huffington Post. Retrieved 12/5/2011from http://www.huffingtonpost.com/susan-b-dopart-ms-rd/gluten-free-diet-_b_838040.html
Susan B. Dopart’s article, “Is A Gluten-Free Diet Really Healthier?” published earlier this year in the Huffington Post highlights the pros and cons of going gluten-free. Dopart wrote that there is no health benefit to eating a gluten-free diet if you haven’t been diagnosed with celiac disease or gluten sensitivity. She said that many people are under the false assumption that gluten-free foods have less calories, or that they are healthier. Since gluten is found in wheat, rye, and barley, there are many healthy foods that contain gluten; furthermore, gluten-free does not necessarily mean that the product has less calories. Dopart wrote, “a typical slice of gluten-free bread contains 15 grams of total carbohydrate -- the same amount as a regular slice of bread.”
Dopart said that gluten-free diets may be the new fad, but the diet need only be considered by those who have celiac disease or gluten sensitivity. She said the best way of eating is to avoid processed foods, and that there’s no reason to go gluten-free; eating healthy foods is the best diet.
(n.d.) Gluten Free Philly Retrieved 12/5/2011 from http://www.glutenfreephilly.com/
The Gluten Free Philly website is a great resource for gluten-free restaurants and products available throughout the Delaware Valley. The site includes a list of restaurants that offer gluten- free foods, coupons for gluten-free products, and a list of bakeries that offer gluten-free breads, cookies, cakes, and more. The blog also includes a list of upcoming events that highlight gluten-free products and cooking, and news that highlights giveaways and new products.
Layton, Lyndsey. (2011, April 28). “3 years after deadline fda still hasn’t defined gluten-free.” Washington Post. Retrieved 12/5/2011 from http://www.washingtonpost.com/politics/3- years-after-deadline-fda-still-hasnt-defined-gluten- free/2011/04/22/AFRq6i8E_story_1.html
Is that gluten-free product truly gluten-free? According to an article in The Washington Post, products advertised as gluten-free may not be completely free of gluten. It seems that the FDA has failed to define “gluten-free.” Seems simple enough, but what can you expect from the government? In 2004, Congress passed a law requiring that the FDA come-up with a definition of gluten-free (for labeling purposes) by 2008; however, the FDA has failed to comply with the law, and manufacturers have been self-policing their products. Since there is no set standard, some products may be labeled “gluten-free,” but in fact, the products may contain small amounts of gluten. Because of the lack of standards, “two organizations have formed to certify foods as gluten-free for a fee from the manufacturer.” Once again, this shows that the free market is much better equipped to handle issues of food quality and safety than the Federal government.
One interesting point in this article was that celiac disease has become more prevalent “because changes in agricultural practices have increased gluten levels in crops.” This reinforces the idea that our food production practices in the US are contributing to increasing health problems.
The bottom line is a “gluten-free” label does not insure that the product is free of gluten. It is important for consumers with gluten intolerance or celiac disease to be aware of the lack of standards in product labeling.
Mayo Clinic Staff. (n.d.) Celiac Disease Page. MayoClinic.com. Retrieved 12/5/2011 from http://www.mayoclinic.com/health/celiac-disease/DS00319
The Mayo Clinic’s website defines celiac disease as “a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.” People who have celiac disease must remove all gluten proteins from their diet because gluten can cause severe health problems such as, “vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.” In addition to digestive problems, celiac disease can cause joint pain, skin rashes, muscle pain, anemia, tingling in the feet and legs, and stunted growth in children. There is no cure for the disease other than to abstain from eating foods that contain gluten. The most prevalent symptoms of celiac disease are abdominal pain and diarrhea. Malnutrition can occur when the villi in the intestines fail to absorb important vitamins and minerals from food.
The website states that if you suspect you have celiac disease, write down your symptoms and contact your doctor. It is important to continue eating foods with gluten until after tests have been run, because if you restrict your diet, the tests will not be able to determine gluten intolerance.