Is Gluten Bad for Everyone?

Written by: on Tuesday, April 1st, 2014

Gluten
Source: MPHOnline.org

There’s lots of great info in this graphic, but I wanted to point out a couple of things that I don’t agree with.

Celiac disease isn’t “exceedingly rare” as this graphic notes. It is becoming more and more common. Also, the amount of gluten in bread products today is way more than our body can tolerate. Gluten adds volume to wheat products and our bread products have more gluten than ever before. Many bodies can’t handle it in the doses that are common today.

Ancient wheat varieties (einkorn, Khorasan wheat, emmer, spelt) are just what they say they are: they’re the original wheat varieties before gluten was pumped up in them. They still have gluten but have much less than modern varieties and might be a good option for you—if you feel like modern wheat is causing you digestive distress or even health problems.

But the one thing I do agree with with regards to this graphic: just because something says it’s “gluten free” doesn’t mean it’s healthy for you. Just as with everything in America, marketing (and profits) have taken over as products all over the supermarket shout that they’re “gluten free!” Whole unprocessed foods are always better than anything processed. Fresh fruit, fresh vegetables, non-wheat whole grains like quinoa, amaranth, millet, healthy fats, nuts, seeds, legumes, and lean proteins are what your body needs—not something out of a bag that’s “gluten free.”

But you have to do what’s right for your body. If your doctor says that gluten isn’t a problem for you but you believe it is, cut it out for two to four weeks and see how you feel. If you feel better, then follow your body’s cues.