The Gluten-Free Craze
http://thedianerehmshow.org/shows/2012-02-16/gluten-free-craze
The market for gluten-free food is booming. Products made without wheat were once just targeted to those with celiac disease – an auto-immune disorder of the small intestine. Most researchers believe celiac disease affects less than one percent of all Americans, yet as many as 25 percent of us seek out gluten-free foods. Many consumers believe eliminating wheat from their diet may improve their digestive health, help them lose weight, or relieve joint pain. Until now, it’s been difficult to diagnosis gluten-related disorders that aren’t celiac disease. That may be about to change. Diane and her guests discuss why gluten sensitivity is on the rise, how it differs from celiac disease, and what’s behind the latest food craze.
Guests
Dr. Alessio Fasano
professor of pediatrics, medicine and physiology and director of the University of Maryland Center for Celiac Research (CFCR) at the University of Maryland School of Medicine
Dr. Aline Charabaty
director of the Center for Inflammatory Bowel Diseases at Georgetown University Hospital
Melissa Abbot
director, Culinary Insights, The Hartman Group
Katherine Tallmadge
dietician, nutritionist and past spokesperson for the Academy of Nutrition and Dietetics.
Program Highlights
More Americans are seeking out gluten-free foods, but how does gluten sensitivity differ from celiac disease? Our guests discuss what's behind the gluten-free craze and how these new foods may be affecting our health.
What Is Celiac Disease?
Celiac disease affects up to 1 percent of all Americans. In people with the disease, gluten is actually toxic to the gut. "When patients with celiac ingest gluten, it destroys the lining of the small bowel so the small bowel is not able to do its proper function," Charabaty said. Celiac disease is a true auto-immune disorder. It can be difficutlt to diagnose, he said.
How Is Celiac Disease Different From Gluten Sensitivity?
Gluten sensitivity is a new diagnosis. There's no real test for it, but patients often end up trying a gluten-free diet to see how they feel. But Talmadge cautions that there's a "huge placebo affect" when it comes to gluten sensitivity. Before cutting out gluten entirely, she suggests trying an overall healthier diet and exercise program to see if a patient's health improves.
What's Behind The Gluten-Free Craze?
"What we've seen is that with gluten-free, a lot of the consumers are self-diagnosing," Abbot said. "What's really happening is that they're removing some of the processed foods from their diet, rather than actually just taking gluten out of their diet as the reason for feeling better,"
she said. Wheat is the number-one food containing gluten. Rye, barley, and spelt also contain it. Food retailers are taking advantage of the move away from gluten. In the long run, though, this might not be the best thing for companies because as Abbot puts it, gluten-free labels reduce "the healthy halo of the actual brand."
More Gluten-Free Junk Food
As the gluten-free trend has grown, Tallmade said, more food makers are producing gluten-free versions of junk food - cookies, pop tarts, donuts, and more. "They all contain highly refined starches that really contribute to problems with the digestive system," Abbot said. "More than anything
what we hear from consumers, the biggest complaint, the biggest condition that we hear beyond stress and inability to sleep at night is digestive issues,' Abbot said.
You can read the full transcript here.
Comments
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Have people who've experienced improvements on a gluten-free diet, also reduced the amount of carbohydrate they consume? If so then its impossible to conclude that gluten was the source of the problem. A low carb diet may have been the reason for the improvement.
Question: I have Lupus and assume I have a gluten sensitivity because of the way I feel after eating gluten foods. I heard earlier that High Fructose Corn Syrup contains gluten, which I did not know. My question is does corn syrup contain gluten or is it just the high fructose corn syrup?
Thank you for commenting on gluten sensitivity being higher in northern European descent, such as England, Wales, Scotland, Ireland, Sweden, Norway. There is a gene that determines gluten intolerance, the HLA -DQ gene. Also, do not forget about Native American ancestry. There is an extremely high percentage of gluten intolerance among Native Americans.
Thanks for the GF foods comments. They also tend to be low in fiber. I tend to stay away from many of the processed GF foods. Many of them also substitute corn flour for wheat flour. Many people do not know that the corn protein is very similar in structure to gluten; therefore, many people may react to corn as well as gluten. This is called cross-reactivity and can also occur with the casein protein.
I agree with you Robert. Those of us who have experienced an alleviation of symptoms due to gluten free diet and who have eaten very carefully for many years before going gluten free feel that there is something more to gluten sensitivity than merely improved diet.
Over 8 years ago my digestion started going haywire around the same time I developed a seizure disorder, and I thought gluten may be a contributor to my poor digestion. Eating breads made me feel woozy. After going to the doctor I was given a diagnosis of Irritable Bowl Syndrome, and was tested for celiac disease, but was found not to have full blown celiac, but rather a gluten sensitivity. I eliminated gluten when I could (as it is in so many foods!), and have been mostly gluten free for 8 years. My digestion has improved, as has my overall health.
I do not make it my restaurant server's problem that I want to avoid flour, I just ask simple questions and order accordingly. I take it as my responsibility to listen to my body and manage my symptoms. If anything, I would think that eating a healthy diet doesn't hurt, and if you feel better then Great!
Diane, please clarify for your listeners, please. While wheat has been selectively breed for certain traits, there is NO, repeat NO genetically modified wheat being commercially produced anywhere in the world.
The problem with "eating carefully" is that it usually involves eating a high carb diet since this is what is pushed as healthy. Whole grains still contain a high percentage of carbs.
Great show,
I have pre-diabetes, developed during pregnancy, and so following Dr. Bernstein's book: Diabetes Solution, have gone "low carb." That means that I do not eat bread, rice, oatmeal, pasta, sugar... because when I do, my blood sugar goes into an unhealthy range. I do eat vegetables, meat, soy, and nuts. I have even eliminated beans (which used to give me gas).
Since beginning this life-long diet my skin has been lovely and clear, I can drink tea and coffee without severe stomach aches, and my energy is huge. I also have an incredible figure, all the baby fat melted off in a month.
So, although I miss bread with all of my heart, I am overall content with this diet, which is totally gluten-free and processed sugar-free.
Commercial wheat isn't GMO in the sense of genetic engineering, but it has been bred for a variety of traits that include protein composition, both qualitative and quantitative.
I had issues with psoriasis and found that gluten was not an issue. However, poultry was. I had a sensitivity to eggs and all poultry. I eliminated it from my diet and within a few days, I started to clear up. Often our allergies are difficult to figure out. I only came to this determination because of friends father had psoraisis and cured when he became a vegetarian.
In reference to people buying wheat products from Italy in order to avoid Genetically Modified wheat products in the US, the fact is that there are NO genetically modified wheat cultivars approved for growth in the US. Therefore any benefit patients get from buying non-US grown wheat is not due to absense of genetic modification.
People with gluten challenges show up as GI issues and extensions of it: skin, joint, and respiratory issues. My nutritionist gave me beneficial advice: Learn to listen to your body. It will be more accurate than any test I can give you. Two out of three varied tests to decipher my gluten sensitivity showed no problems with the substance. However, once I learned to listen to my body's response, I was able to discern how best to be healthy... which meant getting rid of wheat and most processed gluten free products due to an inclusion of xanthan gum and tapioca. Both lack in nutritional value and are not a healthy dietary ingredient for human wellness.
I wish the panel had discussed the link between restless legs syndrome and celiac disease. In 2010, there was a recommendation stating that patients with restless legs syndrome should be tested for celiac. I tried a gluten-free diet in 2007, at the suggestion of a friend with restless legs syndrome who was later diagnosed with celiac. The gluten free diet eliminated his restless legs problem. I do not have celiac but have stayed on the diet because my restless legs symptoms improved and I generally felt much healthier. The diet helped with headaches, cold sores, foot cramps and fertility problems (beautiful baby boy!).
My adopted son is free of autistic behaviors and is now speaking after adopting a gluten-free diet. I have close friends who found out they had celiac disease at the same time I was experimenting with recipes for my son. They and I became discouraged with all the common gluten-free prepared foods, mixes and recipes that are so costly and depend so highly upon refined flours plus gums and starches. I'm committed to a whole foods diet and I believed deep down that we should be able to make tasty, wholesome, economical gluten-free meals. After much experimentation I now have a collection of over 100 incredibly delicious whole food gluten-free recipes that are really exciting to those who suffer from gluten-issues because they allow WHOLE FAMILIES to consume the same foods. No more having to purchase separate food for the individual with gluten issues. Everyone can afford to eat and enjoy the same foods at the same meal! I'd love to share a link to my recipe blog here, but am concerned that might be considered soliciting. I'd love to share with anyone about this unique approach to gluten-free cooking. People who use my recipes aren't only eating gluten-free, they end up eating BETTER than they ever have before!
Something that I have not seen mentioned yet, that for me has very muched helped in my digestive issues (along with a proper diet and exercise), is simply drinking enough water each day. I have suffered from gastrointesinal distress and after some diet changes and ruling out things like gluten sensitivty, what it came down to was the fact I was nowhere close to consuming the amount of water I should be each day. In a world full of soda and fruit drinks, which can be packed full of sugar, high-fructose corn syrup, carbs and caffine, I think we tend to forget that these don't count as a serving of water. I still occasionally have pain with digestion, but wanted to mention that just increasing my water intake to 64 ounces a day has dramatically helped with problems such as bloating, constipation, and painful digestion.
I think there is much more to it than just a low-carb diet. I did not reduce carbs when going on the diet. Keep in mind there are many high carb foods that are gluten-free.... rice, potatoes, sugary foods, etc...
I was disappointed that the dietician was so quick to say she would not recommend going gluten-free. I understand that one needs to rule out other issues, and to proceed in a methodological manner, for example removing one item at a time, so the true culprit can be determined. However, wheat and also beans are high in phytates, which block mineral absorption in the intestines and lead to inflammation. Anyone suffering from inflammation needs to remove inflammatory foods from their diet and then see which of those inflammatory foods is a trigger.
Also, I was under the impression that saliva and stool tests were available now to identify gluten intolerance. Blood tests often yield false negative in early stages because the damage begins in the intestine and may not have produced antigliadin antibodies in the blood yet.
Kudos to those items that are marked "manufactured in a gluten-free facility." As someone with Celiac Disease, many times it is difficult to know how safe a gluten-free item is for us. I believe that the rise in popularity of gluten-free goods is going to hurt those of us with Celiac Disease unless these products are manufactured on dedicated equipment in dedicated facilities or those that are not are clearly marked. http://www.glutenfreejacksonville.com.
I had IBS symtoms for several years and tested negative for Celiacs and was otherwise dismissed by my doctor. I did not get tested for a Gluten-Free allergy. I did some online research about inflammation decreasing diets and switched to a vegetarian and 60% raw foods diet (eating foods in the right combination). I have not had the symptoms I had before for 2 years now. Is there any research to support other dietary options for persons with these types of digestive diseases or allergies?
As someone who was extremely ill with celiac disease, spending years in and out of the hospital before being properly diagnosed. I quite resent the Diane Rehm's characterization of the gluten free diet as a craze.
While I understand that some people may be trying the diet out for less than noble reasons. It's important to remember that for the percentage of us to whom it's crucial, lumping us with fad dieters just creates a greater likelihood for restaurants and food producers to take us less seriously.
I fear the more the press publicizes the idea that people on a gluten free diet are just going along with the crowd, the more people like me will suffer when waitstaff and cookstaff laugh the diet off.
My 6-year old daughter was recently diagnosed as ADHD. I did some research and found many references to food sensitivities as contributing factors for ADHD. We had a blood test done through Cell Science Systems (Alcat test) for food sensitivities. (The science behind the testing is pretty extensive and compelling.) The test showed food sensitivities to several items, including Gluten. We eliminated gluten from her diet (as well as other items indicated) and her symptoms of ADHD have improved dramatically. She also had previously had little mysterious bumps that sometimes appeared - they have disappeared on the diet. She still eats about the same ratio of carbs, fats, protein that she ate before. We've always tried to eat healthy fruits and vegetables, less processed food, etc, and we still do that. I'm pretty convinced that this is real - a few times since we went gluten-free, she has eaten something at school or after-school care, and immediately she's had those mysterious bumps and her behavior has spiraled downhill for about 24-hours.
Having some "convenience/snack" foods that are gluten-free are also a life-saver. When all the other children in her kindergarten class are eating cupcakes for someone's birthday, or eating crackers, it is nice to be able to give her something so she is not "different" - something that is hard for a 6-year old!
Quick reply to your specific question: I have tested negative for celiac, have had hit or miss skin tests to wheat allergy, and yet am extremely sensitive to gluten. Before I gave up gluten I ate fruits, vegetables, beans, meat, fish, eggs, milk, and whole grains. I rarely ate anything made with white flour or anything particularly carb-dense except for sweet potatoes and white potatoes. I ate a moderate carb diet, essentially. I also cooked everything from scratch. And yet I suffered from joint inflammation, migraines, musculo-skeletal pain, and IBS. I can say with certainty that it was the gluten and not the carbs that made the difference.
I have been "glutened" at gatherings with as little as is in some spice mixtures and ended up sick for four or five days. I can't bake even for others with gluten-containing flour; if I breathe it in I immediately start getting a headache. And yes, I've done elimination diets to rule out other issues. I've been tested for EVERYTHING, and it took me ten years to figure out what was going on.
I still eat moderate carb and feel fantastic. If I accidentally ingest even a hint of gluten (even in soy sauce), I'm a wreak for days.
I admit I was not able to hear the entire show, but I was struck by a lot of downplaying of gluten intolerance symptoms by a couple of the guests. Celiac is just one form of gluten intolerance; and I've noticed that there is more speculation now that a host of other autoimmune disorders can be linked to gluten sensitivity. I was dismayed by the responses that there's no proof of any type of response to gluten other than celiac (which again, can't be diagnosed except by biopsy) and classic food allergy.
Thank you for including the doctor from the University of Maryland in the discussion. (I had to turn off the radio shortly after he joined the conversation.) I appreciate the research going in to non-celiac gluten intolerance being done over at UMD.
I do with GF diets wouldn't be portrayed in the media as being a magic weight loss diet. I actually GAINED weight once I realized what was causing all my joint and neurological symptoms. But I got healthy. (PS- I hardly ever ate any of the processed junk passed of as 'healthy' GF stuff, nor did I eat that stuff prior to going GF.)
For listeners with relatives and friends who claim gluten intolerance: PLEASE do not assume they're just following a fad. I have had people assume that with me before and I've gotten terribly ill for days. Just because I do not have celiac or a classic food allergy doesn't mean that I can't tell there's gluten in something. And yes, "just a little bit" of flour CAN hurt.
Regarding the references on the show regarding pasta, first, tourists in Europe eating pasta without difficulty, and second, whether European pasta may be different/less troublesome. European/Italian style pasta is made with durum flour (semolina), which is notable for its high overall protein, but low gluten content. So, pasta will cause difficulties for those with wheat allergies, but may be OK for those with gluten sensitivity, depending on the percentage of semolina used.
Additionally, American durum wheat is exported to Europe, with Italy the number one importer, averaging 11 million bushels/year. Overall, Italy imports about 40% of its durum wheat from other European countries, the US, Canada, and Australia. Semolina based pasta is going to have very little variance in composition, wherever it is made, as the wheat sources are global, and there is no real difference in durum strains globally.
Hello. My symptoms were the following: brain fog, peripheral neuropathy, chronic fatigue, stomach distress, two miscarriages, and dizziness. My chinese medicine/accupuncturist suspected adrenal fatigue, so he had my saliva tested. In that test, I came out very high in antibodies for antigliadin. So I avoided gluten and fell much better immediately. I had been eating healthy for years before this. My health did not get better until I dropped the gluten. Since I am gluten intolerant, I had my daughter tested with a stool sample. She came out positive for gluten sensitivity. Why are the experts saying there is no tests for gluten sensitivity? A stool test works well. There are inflammation indicators, and antibodies against the proteins of the offending foods that are found in the intestinal lining of the patient, and are most of the time, missed in blood tests. Why is it that is seems, we the people, know and understand more about this than the experts?
I do not appreciate several of the guests on this episode regarding gluten sensitivity chuckling condescendingly about people being unable to eat wheat products. My husband discovered his gluten sensitivity after trying eliminating several different types of things from his diet. He had been diagnosed with IBS and had nearly constant abdominal pain for YEARS. He had tested negative for Celiac and thought he might have lactose intolerance since his symptoms were similar to those. The dairy didn't make a difference. Finally after eliminating gluten for a few weeks and reintroducing, his reaction was nearly immediate and extremely painful. His reaction is real. He had eaten a healthy, whole foods diet with a regular exercise regimen for several years leading up to this personal testing. His concerns and pains were shrugged off by doctors who didn't seem to think it was their problem since they didn't have a test they could do for it. He had a nutritionist telling him to eat a low fat, high fiber diet based on whole grains because that is what they tell people with IBS under the assumption that they just don't eat enough fiber and low fat is "better." The connections between modern medicine, nutrition, and health are so ludicrously weak.
Printmaker,
I completely agree with you. I was diagnosed with celiac disease after suffering for years with gastrointestinal problems, vitamin deficiencies and fatigue. This is not a fad, this is the only way I can survive without further destroying my small intestine.
My mother who was also diagnosed with celiac disease very late in life, couldn't even fully absorb her Parkinson's disease medicines before she eventually passed away.
I fear also that if more and more people think this is just a 'diet' fad, gluten free products will become even more expensive to buy. I pay twice as much to get half as much as someone who can digest wheat.
Diane,
I appreciate you bringing up Celiac Disease and gluten-free products. I just hope people understand that there are people who cannot tolerate wheat and gluten at all.
RE: A friendly voice
I agree wholeheartedly with your post. I felt that several comments made by the guests were inappropriate to the subject and only reflected the trivialization of undiagnosed disorders relating to gastrointestinal distress. I've also adhered to a low fat high fiber diet for the past ten years in efforts to control what was simply deemed as IBS. A balanced diet and exercise certainly were not my issue -- as I'm sure it wasn't for many others that finally found relief abstaining from gluten. I tuned in looking forward to the discussion concerning a personal issue today and was frankly very disappointed with the discourse, and most glaringly, the tone of the guests.
Wow Diane. Yet another show that works to maintain the establishment agenda under the guise of an informative and helpful show.
The simple truth is that ALL grains contain gluten and people can react to all of them. Corn has the second highest amount of gluten to wheat. Sorghum has more gluten than barely. People are having gluten issues in record number, and the guests chuckle.
The guests on your show are proof that people need to fend for themselves as far as health is concerned, as many doctors and "health experts" are either ignorant or willfully misleading people. Thank goodness for the internet.
And to the woman who called in whose husband's tongue turns green, he likely has candidiasis (candida) and/or gut dysbiosis. Here again, the doctors they have been to and the "experts" on the show dropped the ball. Get that poor man to a naturopathic doctor immediately.
Brad, for all of the time that man has been on earth, it's only been during the most recent 1% of that time that man has been eating grains. Some people tolerate grains better than others, but we are simply not designed to eat them.