Gluten-Free isn’t a new thing, but the amount of folks adhering to a gluten-free diet is growing daily. Some diets suggest that gluten in general is bad for your health (Paleo and South Beach), while others still firmly believe that gluten isn’t the nemesis it’s been made out to be.
But if you suffer from side effects from eating gluten, gluten is your foe. According to researchers, 3 million Americans suffer from celiac disease. Celiac disease is an autoimmune disorder with side effects including diarrhea, fatigue, nerve damages, and anemia; all of which are caused by consuming wheat and other grains in the wheat family.
Gluten sensitivity, on the other hand, may have similar digestive problems as those with celiac. In addition, individuals with other inflammatory diseases and disorders, like lupus, arthritis and fibromyalgia may find relief by eliminating gluten from their diet. Some even suggest that autistic children experience less symptoms when kept on a gluten-free diet.
With the new guidelines in place from the FDA, these groups will have an easier time maintaining their gluten-free meals. However, some professors suggest that this still doesn’t take into account cross-contamination. Remember the label: processed in a facility that also processes nuts? No such label exists for gluten products, so there’s no way to ensure that facilities processing both gluten and gluten-free foods aren’t contaminated aside from the product maintaining the 20-ppm threshold.
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With her love of health and writing, Melissa has written for such publications as Shape, Natural Solutions, Yoga Journal, Self and Pilates Style, and has created recipes and food-oriented stories for such publications as Delicious Living and Cooking Light.
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