Gluten intolerance is as real as unicorns. There is a greater chance that you will wake up with Sasquatch in your bed tomorrow morning than that you actually have gluten intolerance (although I've dated some guys who could pass for Sasquatch).
So what's the deal with gluten intolerance versus actual celiac disease??? I wrote an article for my gym's newsletter this month. Check it out:
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The
gluten-free market has grown exponentially in the past ten years.
Although we have gained more knowledge into the pathophysiology of
celiac disease (gluten-sensitive enteropathy), most of the awareness
comes from the expansion of the gluten-free consumer market. Not only
are gluten-free products marketed to those with diagnosed celiac
disease, the diagnoses of "gluten sensitivity" has become prevalent. In
counseling, I find that a lot of clients aren't fully aware of what
celiac disease actually entails.
Celiac
disease is an autoimmune disorder caused by genetic predisposition.
Wheat and related grains contain gluten, which is a protein. Gluten is
responsible for the structure and elasticity in baked goods, and is the
main source of protein in carbohydrates.
Our immune system can normally recognize and tolerate proteins such
as gluten, and activate the appropriate response. This results in the
successful digestion of gluten.
However, those with celiac disease express the antigen-presenting
molecules HLA-DQ2 and HLA-DQ3. When these molecules bind to gluten
peptides, they produce cytokines which cause inflammation and produce
antibodies against gluten peptides.
This response leads to atrophy of the villi in the intestine, malabsorption, malnutrition, and malignancy.
Basically, those with celiac disease don't just get stomach upset when they ingest gluten - it decreases the efficiency of the intestine for ALL nutrients, causing a huge nutrient deficiency and eventual death if not diagnosed.
So, what's the deal with gluten intolerance? In 2011, Peter Gibson headed a study in which he found and announced to the world that gluten intolerance did exist. Like any scientist, he wanted to conduct another study to ensure that he reported accurate results. Gibson recently finished the second study and revoked his findings, stating that there had been errors in the first study and that the gastrointestinal upsets were due to FODMAPs, not gluten.
FODMAPs is an acronym for "Fermentable, Oligo-, Di-, Mono-saccharides and Polyols". Basically, FODMAPs include carbohydrates and alcohols that are poorly absorbed in the small intestine and cause GI upset.
The foods that are highest in FODMAPs in our diet include most grain products, beans, apples, apricots, and cauliflower.
In conclusion, celiac disease isn't a trend, it's a life threatening condition. Gluten intolerance is not a condition, it is the poor absorption of certain carbohydrate chains - not peptides in the carbohydrate - that cause GI distress. You can stop paying too much for gluten free, and instead research a low FODMAP diet if you feel as though grains are causing you pain.
Basically, those with celiac disease don't just get stomach upset when they ingest gluten - it decreases the efficiency of the intestine for ALL nutrients, causing a huge nutrient deficiency and eventual death if not diagnosed.
So, what's the deal with gluten intolerance? In 2011, Peter Gibson headed a study in which he found and announced to the world that gluten intolerance did exist. Like any scientist, he wanted to conduct another study to ensure that he reported accurate results. Gibson recently finished the second study and revoked his findings, stating that there had been errors in the first study and that the gastrointestinal upsets were due to FODMAPs, not gluten.
FODMAPs is an acronym for "Fermentable, Oligo-, Di-, Mono-saccharides and Polyols". Basically, FODMAPs include carbohydrates and alcohols that are poorly absorbed in the small intestine and cause GI upset.
The foods that are highest in FODMAPs in our diet include most grain products, beans, apples, apricots, and cauliflower.
In conclusion, celiac disease isn't a trend, it's a life threatening condition. Gluten intolerance is not a condition, it is the poor absorption of certain carbohydrate chains - not peptides in the carbohydrate - that cause GI distress. You can stop paying too much for gluten free, and instead research a low FODMAP diet if you feel as though grains are causing you pain.
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