Wheat free /Gluten free diet

Absolutely no point unless you have been diagnosed as a celiac or a gluten sensitivity.

I have been gluten free for a couple of weeks now. I can say that I honestly don't miss it that much. I feel so much better, can think clearer, and generally have a more positive outlook. I think that it has to do with the genetic modification of the wheat crop in order to produce higher yields, because wheat is in such high demand. Although I don't really agree with everything in Wheat Belly, I do think that he is right about genetic modification- it isn't how wheat is naturally, and because we are essentially forcing it to evolve, it is having negative health effects that were not anticipated.

Personally I say ignore those who are basing their responses on an instant dislike of "fad" diets without regard for its health effects.

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As for those who say gluten free doesn't taste good, has bad texture, is ridiculously expensive, etc. - gluten free doesn't require you to simply substitute gluten filled products with their heavily processed gluten free replacements. You can totally enjoy gluten free or grain free, etc. by simply avoiding those kinds of products entirely or for the most part - just eat vegetables, fruits, meats, seeds, nuts, etc. etc. rather than swapping normal bread for gluten free bread, etc. If that's the only problem you have with gluten free I think the OP is fine to try it out for herself.

Exactly.

I do have a gluten intolerance and I've found a huge difference in my general wellbeing when I don't eat it. But I have never purchased gluten free bread or pasta. I just don't eat it. I still have spaghetti sauce but I have it with green vegetables and I love it that way. I have rice crackers with cheese (but I've been eating them for years anyway).

Fresh vegetables and fruit are not dry and tasteless! They are awesome and so much better for you than anything that comes in a packet with a barcode. Buy whatever is in season from your greengrocer and fill your trolley/basket with healthy goodness

I'm just interested as to what health benefits gluten gives us, or on the flip side why would it be unhealthy to gut it out of a diet (when you do not have a recognised allergy)?

If you ever find out, please let me know. All of the arguments I've seen against it that are more than just "because it's a fad" have been the exact same as above and assuming that "gluten free" equates to "replaces gluten products with gluten free analogs." Nix that assumption and what's left? Interestingly, even the "it's a fad" stems from the same assumption most of the time.

There are no known health-benefits to gluten itself. There are vitamins and nutrients in the foods that contain gluten - and as such going gluten-free means ensuring the diet still contains those vitamins/nutrients in proper quantity.

As for if/why it's unhealthy to cut it out when you don't have an allergy? It's not unhealthy to eliminate it from the diet. There's absolutely no science that shows it is unhealthy to remove gluten from a diet - IF one still gets proper nutrition.

As for if gluten is unhealthy? ... for some individuals it is most-certainly toxic. Advances in research are showing that gluten-sensitivity is a spectrum-disorder. At one end of the spectrum are people with mild intolerance (now referred to as 'Non-celiac gluten intolerance' - which evidence suggests may be degenerative) and at the other end people with advanced Celiac disease (which can include GI damage, irritable bowel syndrome, etc.)

Advances in research are showing that gluten-sensitivity is a spectrum-disorder. At one end of the spectrum are people with mild intolerance (now referred to as 'Non-celiac gluten intolerance' - which evidence suggests may be degenerative) and at the other end people with advanced Celiac disease (which can include GI damage, irritable bowel syndrome, etc.)

Except that the most well-controlled study to date suggests that non-celiac gluten intolerance does not exist.


Analyzing the data, Gibson found that each treatment diet, whether it included gluten or not, prompted subjects to report a worsening of gastrointestinal symptoms to similar degrees. Reported pain, bloating, nausea, and gas all increased over the baseline low-FODMAP diet. Even in the second experiment, when the placebo diet was identical to the baseline diet, subjects reported a worsening of symptoms! The data clearly indicated that a nocebo effect, the same reaction that prompts some people to get sick from wind turbines and wireless internet, was at work here.

http://www.realclearscience.com/blog/2014/05/gluten_sensitivity_may_not_exist.html

http://www.ncbi.nlm.nih.gov/pubmed/23648697

As I posted in the other thread:

It's important to keep in mind this is ONE study only, and of a fairly small number of participants. Granted, it casts doubt on the existence of NCGS, but doesn't confirm that it DOESN'T exist. There are multiple studies which support the idea of NCGS - so it's no 'nail in the coffin' at this point.

What people seem to forget is that we know that celiac is a spectrum disease - from "sensitivity" to "RCD" (refractory celiac disease). RCD is so severe that even with eliminating gluten from the diet these patients fail to improve clinically or histologically.

The idea that a non-celiac gluten sensitivity may exist is supported by the fact that it *IS* a spectrum disease - and it could be a precursor to a diagnosis of celiac if not treated. We don't know this for sure, and it will take further studies - but from a scientific standpoint it's most certainly NOT a stretch at all, and a very valid hypothesis that needs to be researched further.

It's both premature and belittling to tell someone at this point in time their sensitivity is all in their head.