Gluten Free has Become a Multi Billion Industry...

Gluten-free food has become a multi-billion-dollar industry in recent years, a fast-growing market fuelled in part by increased awareness about and diagnosis of celiac dsease, and in part by people eager to follow the latest diet trend, one embraced by celebrities and those who promote fad diets. Gluten must be the most famous protein in the world these days, its name popping up in bestselling diet books, on menus and bakery signs, and in supermarket aisles across North America. Everyone seems to talk about it, ask about it, or wonder whether they would feel better if they just stopped eating it.

A few years ago, people with celiac disease were the only ones eating gluten-free foods. Today, the majority of the people following the diet don’t have medical reasons for doing so, they simply choose to because they think it’s a healthier way to eat. The truth is, though, that a gluten-free diet isn’t necessarily a healthy one if you don’t need to be on it.

So who does need a gluten-free diet? For starters, it’s a necessity for people with celiac disease. Following a gluten-free diet is the only way to treat the condition. People with celiac disease avoid obvious sources of gluten such as bread and pasta but they also eliminate gluten hidden in foods such deli meats, salad dressings and condiments.

 

People who have non-celiac gluten sensitivity will also benefit from a gluten-free diet. These people test negative for celiac disease but react poorly to gluten and may report abdominal pain, headaches and fatigue. There’s no evidence, however, that following a gluten-free diet will promote weight loss or offer any health benefit beyond helping gluten-sensitive people.

Studies show celiac disease, gluten sensitivity and wheat allergies are all on the rise worldwide, but exactly why that is the case has become a subject of controversy and great debate. It’s estimated that 1 in 133 Canadians have celiac disease. It’s a lifelong, genetically based disorder that occurs when gluten – a protein found in wheat, rye and barley – triggers an abnormal immune response that damages the lining of the small intestine interfering with the absorption of nutrients.

If you decide to drop gluten from your diet, be sure to include gluten-free whole grains such as brown and wild rice, quinoa and millet to help you get fibre, vitamins, minerals and antioxidants. Don’t fall into the trap of filling up on gluten-free breads, bagels, cookies and snack foods. Many of these foods are refined and have been stripped of fibre and nutrients. And unlike wheat flour, these products are not fortified with vitamins and minerals. Many are also higher in carbohydrates and sodium.

Francally I am getting tired of everyone saying to me "Oh is there wheat in that because I"m on a gluten free diet?" I have to ask myself and maybe you need to ask yourself..."Is your Gluten Free Diet a neccessity or are you trying to be part of the "No Gluten Trend. So do your research before you think that you need to be on that "Gluten Free Diet" there is more to it then meets the eye.