The truth about gluten and going gluten-free

The truth about gluten and going gluten-free

The world has become so crazy about gluten, even Italy has adopted the gluten-free trend, reports The New York Times. If you've been wondering what's the deal with gluten? we're here to answer your questions and debunk the facts with science and statistics straight from the experts.

1. Do I have celiac disease? Probably not. Only 1 per cent of the U.S. population has celiac disease, reports Beyond Celiac. Celiac is a severe genetic auto-immune disease that causes antibodies in the blood to see gluten as a threat, explains the Celiac Disease Foundation. When gluten enters the system of a celiac patient, the lining of the small intestine is actually damaged. It's not just a matter of an upset stomach. Beyond constipation, bloating, and gas, symptoms can include bone or joint pain, tingling or numbness in the hands or feet, missed menstrual periods, migraine, itchy skin rash, and canker sores inside the mouth. If you think you may have celiac disease, ask your doctor for a blood test

2. If I don't have celiac disease, do I have a gluten sensitivity? It's not likely. Gluten insensitivity is not nearly as serious as celiac disease. However, it is not as slight as an upset stomach either. People with a gluten sensitivity experience non-GI symptoms like headache, joint pain, numbness in the legs, arms, or fingers, and "foggy mind" for hours or even days after consuming gluten, says Beyond Celiac.

3. So why does my stomach hurt after eating bread or pasta?FODMOP. What? Clouded by the hype around gluten, FODMOP are short chain carbohydrates and sugar alcohols that are very often the underlying reason for many gastrointestinal problems that get misdiagnosed as gluten sensitivity. While gluten is in fact on the FODMOB list, you may be surprised to learn that foods at the top of the list to avoid are garlic and onions. For a full-list of FODMOP foods to avoid, refer to IBS Diets.

4. Wait a second, what is gluten anyway? Gluten is the protein found in wheat, rye, and barley, explains Science Alert. It is the protein that gives bread its chewiness. You may be surprised to know that it is the basis of the popular vegetable meat substitute seitan.

5. But isn't gluten-free diet just healthier? No, a gluten-free diet can actually be dangerously unhealthy. Harvard Health Publications warns that avoiding fortified breads and cereals can set you up for a fiber deficiency, as well as a vitamin and mineral deficiency. Livestrong gives further evidence that might make you think twice before going gluten-free. The protein is low in fat and sodium, high in iron, and even contains calcium. This is why it is important to consult with your doctor before starting a gluten-free diet.