(This is part 4 of a 4 part series – TO BE a Gluten-eater OR NOT TO BE a Gluten-Eater – That is the question)
One specific gluten related symptom piqued my interest: Several non-celiac individuals attempting a gluten-free diet claimed stomach pains after re-introducing foods containing wheat into their diet. I have experienced the same thing and wondered if I was affected by a gluten intolerance. Every now and again after I eat wheat based cereals, my stomach becomes upset.
Jessica Bruso, a writer for SFgate, has a Masters of Science in food policy and applied nutrition. She states in an article on digesting grains, “Eating more fiber can cause digestive complaints, including bloating, gas and constipation, until your system gets used to it” (Bruso. Healthyeating). Whole grains contain gluten, along with fiber, so which is to blame?
Consider this: When January 1st comes around, many people make resolutions to hit the gym and lose that extra weight they have been lugging around. A common complaint is how sore they feel the morning after. Does this mean anyone who feels sore after working out is allergic to it? Certainly not. The body is simply not accustomed to exerting that kind of effort and needs time to adjust. Likewise, a diet including fiber is proven to be healthy and beneficial, but the body needs an adjustment period.
Regarding any food topic or trend there is the money to be made. Frequently, diets that spread by word of mouth rather than credible, evidence driven sources, are more about marketing than improving health. The gluten-free diet has revolutionized the food industry. “Sales of gluten-free products are estimated to hit $15 billion by 2016 — that’s a 50% jump over 2013’s numbers!” (Pomeroy).
I have noticed at stores and restaurants that gluten-free labels are proliferating. At a recent business convention I attended there was a non-gluten section in the buffet. Companies are starting to capitalize on this trend. In fact, “The Food and Drug Administration clarified its rules on what qualifies as gluten-free, which could lead more marketers to start labeling products that way — including those that have never contained gluten” (Schultz). Later in this article, the author E.J Schultz stated that “Betty Crocker gluten-free chocolate- brownie mix costs 38¢ per ounce, compared with 16¢ per ounce for regular fudge-brownie mix, according to prices posted on NetGrocer.com” (Schultz). Clearly, promoting gluten-free products is very lucrative right now.
Journalist Kiera Butler described a visit to her chiropractor, “A few months ago, I visited a well-meaning but ineffective chiropractor: I was seeking relief for pain in my hip, but she seemed much more interested in my mental health. ‘Do you ever feel stressed?’ she asked. ‘Uh, yeah,’ I said. ‘Doesn’t everyone?’ ‘Well, I think you should try a gluten-free diet for that,’ she said. She then pulled out a prescription pad and wrote down the names of a few specialty food manufacturers” (Butler).
While I am sure this chiropractor was well meaning, could it be possible she was getting paid to recommend certain food brands? That extra money on the side would certainly be an ulterior motive for prescribing a NCGS diagnosis. Overall, it is wise to be cautious about spending the extra money on gluten-free products if there is no hard evidence backing the claims.
I am very sympathetic to those who believe they are non-celiac gluten sensitive. I have yet to meet someone who likes having diarrhea, low energy, or joint pain. But after researching and looking at the facts, I am skeptical. To me the answer to the question, “Does gluten adversely affect those without celiac’s disease?” The answer is no. If you choose to follow the gluten-free diet, just know that the claims are unsubstantiated and you and your wallet might need to look elsewhere for answers. Hopefully these blogs of given you food for thought. Pardon the pun, I couldn’t help myself!
Ben Fager