By Laura Knudson
Editor-in-Chief
An invasion of labels appearing on grocery stores shelves nationwide bearing the G-word have become a roadmap for those seeking a healthier lifestyle. Deemed the latest food fad, gluten-free diets are the target of mockery.
Dieters are accused of going g-free because someone in their Pilates class told them to. Meanwhile, supporters argue gluten is unhealthy and can have adverse effects on the body. But is the roadmap misleading? Should gluten be avoided or is it all a bunch of hype?
First, let’s establish what gluten is.
A protein composite found mainly in wheat, rye and barley, gluten comes from the Latin word glue; appropriate since it is responsible for the elastic texture in dough that works to bind and maintain shape, holding food together.
Unfortunately, this binding characteristic makes it a staple in processed foods. While some minimally processed foods are healthy like bagged spinach or pre-cut vegetables, boxed or packaged food containing additives and artificial flavors are not.
Think along the lines of frozen pizza, crackers and other ready-to-go foods. Loaded with fat, sodium and a high glycemic index, these processed foods have little nutritional value and one big thing in common: gluten.
And companies are certainly making it easy to avoid. There’s no doubt that every trip to the store yields more g-free products. Entire sections and aisles have sprung up; a good thing for those suffering from celiac disease, allergies and sensitivities.
With one in every 133 Americans suffering from celiac disease according to the National Foundation for Celiac Awareness, celiacs now have a plethora of gluten substitutes at their fingertips.
And for some, the extra cost is worth the wheat-less versions of their favorite snack. It’s literally the best thing since sliced bread.
However, dieters joining in on the fad, void of medical reason, are taking the wrong approach.
Gluten substitutes are not the answer. Consumers are often fooled by products labeled “gluten-free,” “all natural,” and “organic.” These substitutes are not necessarily healthier as they are still processed junk food. Labels expose similar amounts of sugar, fat and sodium.
So let’s be clear: highly processed foods with gluten are bad and highly processed foods without gluten are bad.
As someone with a gluten allergy, I can say from experience that a box of gluten-free cookies won’t make you feel any better than ones made with flour.
So, apart from those with celiac disease, allergies, or sensitivity, gluten in and of itself is not necessarily bad. It is all the stuff gluten is processed with that is bad.
Still, gluten and unhealthiness are synonymous to many.
This false connotation is perhaps why the very mention of the word gluten evokes skepticism from critics.
Nonetheless, these are but faint cries squashed by the steamroller that is the food industry.
Food companies wouldn’t dare curb the ignorance when the industry is worth $4.2 billion, according to Euromonitor, an international marketing research company.
It should also be clear that the gluten-free industry and substitutes are not a bad thing.
In fact, they’re wonderful for celiacs who never knew what a doughnut tasted like before Udi’s put their maple glazed banana ones on the shelf.
Substitutes, though, should not be relied on by any g-free dieters.
Those without medical reason to divest from gluten should not aspire merely to a gluten-free diet, but rather one free of processed food.
On their own, gluten substitutes do not achieve instant health.
After all, cutting an entire food group can be dangerous, according to WebMD.
Dieters may not be getting enough fiber, vitamins and minerals if not incorporating other grains like quinoa into their diet.
Ultimately, even if the g-free diet is a trend, it doesn’t mean it’s a bad one.
If conducted the right way, the diet helps celiacs by providing food options and promote healthier eating for the general public.
So long as the right approach is taken, health devotees should be able to have their gluten-free cake and eat it too.
