Why is "gluten" bad for you?
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The reason you are seeing more labels say "gluten free" is that those of us with celiac disease (allergy to the gluten protein found in wheat, barley and oats) have a devil of a time knowing whether what we've been buying is free of the very stuff that harms us badly. Think about it like labels that say "no peanuts" or "no MSG". That makes it easier for people who are sensitive to those substances to avoid them, because for celiac, anyway, there's no pill or medicine you can take to make it go away.
gluten is like sugar...and sugars kindof bad for you.
Gluten is only bad for you if you have a gluten allergy. Gluten free bread and other products is no healthier than any other, unless you have this problem (kind of like someone with milk allergy shouldn't drink milk - doesn't mean it's bad for you).
It's not. It is just sugar and I'm sure some people can't eat gluten. I think that it's similar to why they say on cookies and other things "May include some traces of peanuts."
Gluten is a sugar found in grains like wheat. This gluten allergy everyone is referring to is called celiac disease or "celiac sprue". People with this disease can't absorb gluten and get an osmotic diarrhea when they eat products containing gluten. So for these people, it's a good idea to stay away from the gluten.
I think it has to do with marketing more than anything. Certain people have a condition known as Celiac disease which affects approximately 1 in 5,000 people in the United States.
"Celiac disease, or celiac sprue, is a chronic disorder of the small intestine caused by sensitivity to gluten, a protein found in wheat and rye and, to a lesser extent, in oats and barley. The disorder causes poor absorption by the intestine of fat, protein, carbohydrates, iron, water, and vitamins A, D, E, and K. Removal of gluten from the diet normally brings improvement."
I think it's a fad really, kind of like how people touted how bad MSG was back in the 80s-90s. It's only bad for people that are severly allergic to it, the same holds true for gluten.
Alright let me PLEASE straighten some not so accurate answer you've gotten!!
First, GLUTEN is a PROTEIN not a sugar (that's glucose) that is found only in wheat, rye and barley. Normally, for a typical person, it is just fine and u eat it every day in bread, pizza, cereal, beer, soy sauce, etc.
BUT for the 1 in 133 (not 1 in 5000 those numbers are about 20 years to old!) people who have CELIAC DISEASE (aka Celiac Sprue, or in the UK--Coeliac Sprue) it is DEADLY!
Celiac Disease (CD) is NOT an allergy. It is an AUTOIMMUNE disease that, as I said, 1 in 133 ppl have but many of that number do not know they do. Symptoms are far and wide, most commonly including, gastro symptoms, infertility, neuropathies, a specific rash to CD, dental issues, mental problems and many more secondary autoimmune diseasese.
IBS is very commonly a misdiagnosis for what is actually Celiac.
CD is a genetically predisposed, hereditary condition, meaning of the 1 in 133 ppl who have it, many of their 1st and 2nd degree relatives have it also. 97% of Celiac patients carry the genes for it.
You must have CD triggered, which means uc an carry the genes your whole life and never have it triggered but the age of onset varies. Triggers are commonly, stress, pregnancy, infection, surgery, illness, etc.
One must be eating gluten to be tested for Celiac or the tests will be inconclusive. Genetic testing does not require u to eat gluten, however it doesnt tell u if u have an active case of CD, or how much damage there is, it only tells you if u carry the genes. Testing for CD is usually a blood test then an endoscopy with biopsy (this is the gold standard in testing.)
Gluten free food is a growing market for the millions with Celiac Disease, allergies, gluten intolerance (u can be intolerant and not have CD) and for the growing number of families doing the gluten free diet with their autistic children.
Most of it is healthy, although GF desserts such as cakes andc ookies, should be eaten in moderation just like 'regular' desserts!
Ppl with Celiac often take calcium, and fiber supplements bc the GF diet is often lacking in fiber and roughage so different grains should be tried to widen the variety in the diet.
Please feel free to email me for more ACCURATE information.
All my info has come from informative sites and books such as these:
"Celiac Disease A Hidden Epidemic" by Dr Peter Green (the Celiac king)
"Living Wheat and Gluten Free for DUmmies" by Danna Korn (an advocate for parents of Celiac kids)
www.csaceliacs.org
www.celiac.com
www.celiac.org
www.celiaccentral.org
Wow, so much incorrect information in this thread. Thanks for setting it straight Gluten-Free Girl!
Here's a recap of the FACTS:
Gluten is a protein found in wheat, rye, and barley - NOT a sugar
It affects about 1 in 133 people - 20 years ago they thought it was 1 in 5,000. Some tests are Enterolabs are showing 1 in 10! Every time a new testing method is developed, they find wheat causing health problems in a larger percentage of the population.
Its not a FAD, its the fact that America is decades behind Europe in detecting this disease and accommodating the food supply - The FDA estimates 95-97% of all grocery store products contain gluten
Recent research suggests up to 15% may be intolerant of gluten. Celiac isn't the only possible problem. There are links to areas as diverse as schizophrenia, migraine, rheumatoid arthritis, depression...
The numbers diagnosed with celiac are just the tip of the iceberg
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