Picking up from the last post, why are there so many gluten free products now on the market, if celiac disease is rare? Here’s the scoop.
Although celiac disease is the recognized medical condition caused by eating gluten, there are still many reports of people reacting in other ways. Some of the most common symptoms include abdominal pain, fatigue, headaches, even weight gain. Since tests to confirm celiac disease are negative, the condition is referred to as non-celiac gluten sensitivity.
Research continues but with little scientific evidence that this condition actually exists, some scientists have suggested that many of the reported symptoms may be caused by other disorders or for other reasons. The fact that people have reported feeling much better when they followed a gluten free diet might simply be that they were eating healthier once gluten was removed.
This certainly was a plausible scenario in the past, when there were few gluten free products on the market. At that time, going gluten free meant avoiding most baked goods, many processed foods, and especially junk foods. The diet would most likely be a healthier, whole foods diet.
It ‘s understandable that many also reported weight loss on this diet. They were likely eating fewer calories. The claim that gluten was to blame for the extra pounds in the first place, as some have suggested, would be counterintuitive. In the case of celiac disease, gluten usually causes weight loss since it damages the intestinal lining and can lead to decreased absorption.
Whether non-celiac sensitivity is real or not, many believe it is. A substantial number of people are choosing to go gluten free by choice and the market has quickly responded. Gluten free products are no longer just confined to a few items in drugstores and specialty shops. They are everywhere, and there is lots of choice. There are gluten free pastas, pizzas, crackers, cookies, brownies, just to name a few. I predict that with the increased availability of these products, the chances of weight loss while following a gluten free diet will be greatly reduced.
Having more choice has made it easier for anyone, including those with celiac disease, to go gluten free. That may not always be a good thing. Going gluten free without medical testing can delay or interfere with getting a correct diagnosis.
Investigation for celiac disease requires tests for specific antibodies. If someone has been on a gluten free diet for any length of time, those antibodies often won’t be there. A person has to be eating gluten for several months for the tests to be accurate.
If it is celiac disease, it’s important to get diagnosed, since celiac disease increases the risk of cancer. If celiac disease is ruled out, there are many other conditions with similar symptoms which can be investigated.
Here’s what’s happening on the research front:
Several recent studies suggest that many of the digestive complaints thought to be caused by gluten may actually be caused by specific types of carbohydrate. These carbohydrates are called “FODMAPS” Fermentable Monosaccharides, Oligosaccharides, Disaccharides and Polyols. FODMAPS are found in foods like wheat, onions, legumes, some dairy products and artificial sweeteners. FODMAPS in these foods may not be digested or absorbed well in some people and could be fermented by certain bacteria. This can cause discomfort, especially when eaten to excess. It is interesting that wheat is high in FODMAPS which could explain why a gluten free diet often gives relief. A gluten free diet would be wheat free.
The low FODMAPS has not been without scrutiny. There have been concerns that a strict low FODMAPS diet might limit fiber and nutrients, if not carefully managed. There might also be a risk of changing the gut microbiome, since some FODMAPS act as prebiotics that promote the growth of probiotic (good) bacteria in the intestine. Basically they can be food for the gut bacteria. There is also speculation, that at times, following a low FODMAPS diet for a brief period could be beneficial, since the diet could starve out some of the harmful bacteria in the intestine.
The low FODMAPS diet is showing a lot of promise for many who suffer gastrointestinal distress. The influence of bacteria especially probiotic bacteria on gastrointestinal and overall health is also just starting to be realized. More research is needed on both fronts. Who knows? We may soon see gluten free for many, as a thing of the past. Is it going to be FODMAPS, probiotic bacteria or perhaps just an emphasis on feeding the right bacteria. Stay tuned.
The information provided on this site is for information purposes only and is not intended as a substitute for advice from your physician or healthcare provider.
