Those with celiac disease cannot tolerate the protein gluten that is found in wheat, rye, and barley. (Gluten can also be found in oats if they are processed in the same plants that process wheat.) Although it is sometimes simply called gluten intolerance, celiac disease is an intestinal disorder. For people with celiac disease, gluten damages the lining of the small intestine. The damaged intestine cannot absorb nutrients very well, which can lead to malnutrition and other symptoms such as abdominal pain. Because those with this lifelong disease cannot tolerate the gluten in wheat, they require a gluten-free eating plan.
However, many believe that the gluten-free diet is just another weight loss regimen. This is not true.
The first misconception is that the gluten-free diet is equivalent to a low carbohydrate diet. A gluten-free diet, as mentioned before, eliminates certain grains, which contain gluten. However, these grains are not the only source for carbohydrates. Other carbohydrate sources include gluten-free grains (such as corn, quinoa, and rice), vegetables, fruits, milk, and other items that contain sugar or starch. The gluten-free diet allows carbohydrates as long as they do not contain gluten. (If you have celiac disease, gluten intolerance, or a wheat allergy, be sure to read the ingredient list and check the allergy warnings on food labels to ensure that the product does not contain items with gluten or wheat.)Another misconception is that carbohydrates, grains and wheat in particular, are the villains. There are different reasons for this belief; but, the truth is that there is no evidence to support this idea. Carbohydrates are the only energy source for your brain and your red blood cells. Without consumption of carbohydrates, ketones produced from the breakdown of fat can cause the body to go into a dangerous condition called metabolic ketoacidosis. On the other hand, diets without wheat can be nutritious; however, these diets must be managed very carefully. The average gluten-free diet only contains 6 g of dietary fiber, which is significantly lower than the recommended 25-38 g/day. Therefore, a major drawback and difficulty to eliminating wheat from the diet is meeting fiber requirements. Additionally, many people who follow a gluten-free diet do not receive adequate amounts of some other vital nutrients, such as iron, B vitamins, antioxidants, and folic acid.
A final misconception is that gluten-free diets promote weight loss. In reality, any weight loss seen with a gluten-free diet is likely due to the overall limitation of food options and thus calories in the diet and not due to gluten or wheat being harmful or fattening. In fact, diets such as a low carbohydrate diet may result in more weight loss initially but eventually have a higher dropout rate compared to a more balanced diet that does not eliminate entire food groups.
Gluten-free diets are medically necessary for those with celiac disease or a gluten intolerance but not indicated for the general public. Eating more whole-grain foods remains an important health recommendation.
Contact Kim Miles, Texas A&M AgriLife Extension Service Brown County agent at 325-646-0386, for more information.
