*Dr. Dadcore is not a doctor

A long-time reader writes:

“Dear Dr. Dadcore,

A number of gluten-free diets have popped up over the last couple of years. What’s the deal with gluten?

Sincerely,

Your wife

PS – We’re almost out of cat food, could you pick some up on the way home today.”

Thanks for the question, Rachael. Given that gluten is found in the endosperm of grass-related grains, one might falsely conclude that it was a carbohydrate of some kind. In fact, gluten is a protein compound and is primarily responsible for the elasticity of dough and the chewiness of bread.

At the root of the gluten-free diet phenomenon is celiac disease, an autoimmune disease affecting approximately 1 out of every 133 Americans. The disease damages the lining of the small intestine, which ultimately impedes the absorption of nutrients.

The consumption of gliadin–one of the proteins that comprise gluten—by a person with celiac disease triggers an inflammatory response which eats away at the hair-like villi that line the small intestine and are responsible for the absorption of nutrients. The prolonged unchecked consumption of gliadin results in the diminished absorption of certain vitamins, minerals, protein and overall energy.

If diagnosed with celiac disease, as there is no current cure, the best way to ensure that your body absorbs all the required nutrients it needs is through the implementation of a gluten-free diet. Sounds easy enough at face value, but given the extant that wheat-like grains are processed, and the fact that gluten is often employed as a binding agent in foods you’d be surprised where gluten can end up.  (Processed cheeses and meats, soy sauce, root beer, and canned baked beans being just a few examples.)  Log story short, you’ll want to make sure that any processed foods purchased are labeled “gluten-free”.

The purveyors of the gluten-free diet are also appealing to those who identify themselves as gluten-sensitive or –intolerant; those who experience milder versions of the symptoms exhibited with celiac disease though without the autoimmune component. In other words, the absorption of nutrients is not an issue. And while the ranks of the gluten-sensitive significantly outnumber those with celiac disease, the process of diagnosing is significantly more subjective and as of yet there is no conclusive data indicating that a gluten-free diet is warranted.   That said, if you think you feel better by reducing your gluten intake…then stick with it, by all means.

After all, gluten is found in all wheat-based products, the lion-share of which are made with refined flour. In contrast to whole grains, refined flour is low in nutrients & fiber, and induces large fluctuations in blood glucose and insulin levels upon consumption.

Ultimately the gluten-free phenomenon is really just an aspect of a larger dietary fad which preys upon our lack of understanding of chronic inflammation in the body….but I’ll save that for a later date.   In the meanwhile, if you’ve got a burning question pertaining to nutrition or fitness you’re welcome to leave me a message on my contact page. I may not have an answer, but I’ll happily research the matter and discuss what I’ve learned.