A Guide to Gluten-Free - Should You Be?

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Gluten-free. It's a term that's now becoming beloved among alternative rehabilitation practitioners and consumers alike, as gluten, a set of proteins found in wheat, barley and rye, is being targeted as the trigger for a variety of ailments including celiac disease and wheat allergy.

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Reports from Nielsen indicate 20% growth in the gluten-free market, as 2007 sales increased to .75 billion from .46 billion in 2006. Fueling this growth is the variety of new food options available to consumers-700 new gluten-free products were introduced in 2007 alone. With the improvement of tastier and more nutritional products that use ingredients like amaranth, quinoa, buckwheat, millet, brown rice, beans, sorghum and flax-it's never been easier to go gluten-free.

So is a gluten-free diet right for you?

For people with celiac disease, gluten can cause a severe immune reaction, which interferes with the absorption of nutrients from food. When a someone with the disease eats foods or products containing gluten, the tiny hair-like protrusions of the small intestine, called villi, are damaged or destroyed by the immune system. Villi enable nutrients from food to be absorbed into the bloodstream-and when this important function fails, a someone can become malnourished, regardless of how much food they take in.

Celiac disease is a hereditary disease, and can be tested for with a blood test that measures the levels of antibodies that the body secretes when gluten has angry or damaged the lining of the small intestine. The test, however, is not definitive, and the best way to decide if a someone has celiac disease is to see if the irritation of the small intestine stops after the someone switches to a gluten-free diet. Nearly 3 million people in the U.S. Suffer from celiac disease.

Other people with gastrointestinal problems may have "gluten-sensitivity" or "gluten intolerance." When a someone has gluten-sensitivity, an immune response occurs, although the damage to the small intestine may not be as severe as damage caused by celiac disease. Gluten-intolerance is marked by the symptoms a someone experiences, and may contain gas, cramping and diarrhea.

Before you go gluten-free...

If your physician recommends a gluten-free diet for you, there are obvious foods to avoid (wheat, barley and rye) and not so obvious foods to avoid: Products like ketchup and ice cream contain 'thickening agents" which contain glutens.

The elimination of gluten from your diet may also corollary in nutritional deficiencies, so balance and variety, as in any diet, are key. Beans and soybeans can be used as protein and fiber sources, and starches such as rice, potatoes and yams are commonly thorough in gluten-free diets. It's also important to make sure that you get enough B vitamins, including folic acid. Taking a B-complex vitamin or a daily supplement with folic acid can help ensure that you make up for where your diet lacks.

While the benefits of eliminating gluten from your diet are not yet fully understood, study is being conducted to decide the extent to which a gluten-free diet can improve health. It's important to understand, however, that a gluten-free diet is not a quick fix for weight loss or a "fad diet." Be sure to talk to your physician before choosing to go gluten-free, and ask your pharmacist about which dietary supplements might be right for you.

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