Experts Weigh In On The Gluten-Free Diet

There are benefits of switching.

You probably know someone who’s decided to cut out gluten from their diet, maybe even yourself. But who really reaps the benefits of going gluten-free?

Dr. Joseph Levy, a pediatric gastroenterologist at Hassenfeld Children’s Hospital in New York City, explains that gluten, present in wheat, barley, and rye, is a collection of proteins crucial in baking. Its unique properties contribute to dough’s ability to rise when combined with yeast, resulting in the airy texture found in baked goods. However, gluten-free flour doesn’t mimic this behavior, leading to denser and heavier baked items.

While gluten adds texture to pastries, it can spell trouble for specific individuals.

Rachel Begun, a New York City-based nutritionist, identifies three groups that might need to avoid gluten: those with celiac disease, gluten sensitivity or intolerance, and individuals allergic to wheat.

“Celiac disease prompts the immune system to attack the intestines upon gluten ingestion,” Begun explains. “This ongoing damage affects nutrient absorption.”

Even the tiniest trace of gluten can trigger this immune response in individuals with celiac disease, Levy emphasizes, underscoring the necessity of completely eliminating gluten.

The challenge lies in many people being unaware of their celiac disease status, as indicated by a study published in the American Journal of Gastroenterology, where nearly 80% remained undiagnosed.

Celiac disease often remains asymptomatic for years, manifesting through complications like anemia or osteoporosis, Begun notes.

Another group that might find relief in a gluten-free diet includes those with gluten sensitivity, a condition separate from celiac disease.

“People with gluten sensitivity experience digestive issues like diarrhea, bloating, nausea, fatigue, and body aches after consuming gluten,” Levy clarifies.

Begun adds that besides these symptoms, those with gluten sensitivity might suffer from migraines and mental fog without visible damage to the intestines.

Individuals allergic to wheat might also opt to steer clear of gluten due to the risks of potential cross-contamination.

Eliminating gluten without consulting a gastroenterologist for celiac disease assessment isn’t advised, Levy and Begun caution. Doing so might mask underlying causes of symptoms.

Once diagnosed, dietary changes can be implemented. Begun suggests a well-rounded gluten-free diet including natural gluten-free foods like fruits, vegetables, dairy, beans, nuts, seeds, fish, and lean meats.

For those with celiac disease, diligent scrutiny for hidden gluten sources, prevalent in salad dressings, soy sauce, medications, and even lip balm, is imperative.

Dining out poses challenges due to restaurants’ limited understanding of cross-contamination risks. Begun stresses the crucial need for complete avoidance of gluten, sometimes overlooked by friends and family.

For those without celiac disease, trying a gluten-free diet under professional guidance should not pose harm. However, Levy advises against assuming weight loss, as substituting gluten with alternative flours may lead to weight gain if consumed excessively.