(This is part 1 of a 4 part series – TO BE a Gluten-Eater OR NOT TO BE a Gluten-Eater – That is the question).
As a young boy, I remember countless dinner conversations where my mother, a registered dietitian, would playfully quiz my siblings and me on the vitamins and nutrients in our meal. I quickly became aware of the need to treat my body with respect and to eat the right foods. I have always trusted my health to my mom because she loves me, continues her education thoughtfully and meticulously, and applies those principles in our family life.
Like everyone else, I’ve faced the revolving door of diets. Every time a new way of eating came my way, I would process it and then share what I had heard with my mother. Without fail she would break down the faulty reasoning behind each fad diet. The latest fad I have encountered is the gluten-free diet. It is trendy and it is catching on quickly. I am sensitive to the fact that many people are afflicted by celiac disease or gluten intolerance. It is a real condition. One of our family members died because of it. So what is the difference between gluten intolerance and gluten sensitivity? Does gluten sensitivity even exist?
According to celiac.org, “When people with celiac disease eat gluten, their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small finger-like projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body”.
Celiac disease is the most common form of a gluten intolerance, affecting nearly one in every 141 Americans. Whereas, “A diagnosis of gluten sensitivity is confirmed when you are not diagnosed with celiac disease…, and your symptoms diminish after starting a gluten-free diet, followed by a return of symptoms when gluten is reintroduced into your diet” (celiac.org). Scientifically it seems the only difference between celiac disease and gluten sensitivity is that the body does not attack the villi in the small intestines when gluten is consumed by someone who is gluten sensitive. Interestingly enough, “Research estimates that 18 million Americans have gluten sensitivity. That’s 6 times the amount of Americans who have celiac disease” (celiaccentral.org). It seems that gluten is causing millions of people significant discomfort.
Despite the emphatic testimonials and anecdotes, I am a little wary of gluten-free fad for two reasons. First, gluten is pegged with causing symptoms such as “foggy mind”, depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue” (celiac.org). These symptoms seem far too wide-spread to be attributed to substance that is primarily dealt with in the gut. Second, from ages 2 to 7 my parents believed that I had a gluten intolerance. I never had a biopsy, but I was showing a few of the tell-tale symptoms. For years I sporadically ate gluten-free. I ate rice bread, and avoided many of my favorite treats, pretzels being the main sacrifice. In the end, my family and I discovered that gluten was not the culprit. My discomfort was simply an over sensitive stomach which I still have.
I have an aunt who has celiac disease as a standard against which to compare my experience. When I was taken off gluten, symptoms did not change dramatically for me. When my aunt began eating gulten-free, she left behind constant gut pain and relentless diarrhea.
Based on this experience, I feel that gluten does not harm the general population only those afflicted with celiac’s disease. While this is empirical data for myself, I do recognize my own personal experience is far from conclusive for society. In future blogs, I will show the science to substantiate my claims.
Ben Fager