Why Gluten-Free?
If you’ve worked with me on your nutrition, then you already know I encourage all of my clients to go gluten-free. If you haven’t already worked with me, enjoy your free and potentially life altering tip of the day (in case you find yourself wondering, gift cards from lululemon, Target, and Amazon are some of my favorite ways to receive thank-you’s). When I tell people to go gluten-free, the response I often get is the very reasonable question, “why?” This blog is going to cover some of the main reasons why I strongly encourage all of my clients to give up the gluten.
To start simply, I find that most of the foods that get my clients away from their nutritional goals, whether they be macronutrient related, nutrition related, or both, contain gluten.
Pizza, sugary cereals, waffles, chicken tenders, cupcakes, the list goes on. I find that if I can get my clients on the gluten-free bandwagon, most of these unhealthy foods naturally come out of the equation. Yes, nowadays there are endless gluten-free options for breakfast desserts (pancakes, waffles, doughnuts, muffins, etc), high-calorie and low-nutrition meals, and desserts, but they are more difficult and generally more expensive to come by. I know this particular plan isn’t foolproof when it stands alone, but this is by no means my only reason for asking clients to ditch the gluten.
Another reason has to do with Non Celiac Gluten Sensitivity.
The statistics show that about 1% of the population worldwide has Celiac Disease (an immune reaction to eating gluten), but as many as 30% of the population may be sensitive to gluten. This sensitivity, known as Non Celiac Gluten Sensitivity, can relate to any number of problems, most of which can be life-altering and even life-ending. These problems include dementia, ADHD, various skin disorders, joint pain, neuropathy, headaches, depression, and more.
If the above 30% statistic still isn’t enough to make you think about dropping gluten, I’d like to introduce you to Zonulin.
Research that has been coming out since the year 2000 shows it is likely that 100% of humans activate zonulin when exposed to gluten. Zonulin is an inflammatory protein that helps regulate leakiness in the gut by opening and closing the spaces (called “junctions") between cells in the lining of the digestive tract. What is important to note is that zonulin is triggered by harmful pathogens, and offers important protection to the body. For example, if you accidentally eat food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs. Once the pathogen is gone (in this example, the salmonella), zonulin levels drop and the junctions close. Are you still wondering, “so what?” With research that shows that no human can fully digest gluten, and with research that shows that all humans activate some level of zonulin when exposed to gluten, it paints a picture that seems to say that the human body wants to reject gluten, although the degree to which a body does this seems to vary from person to person. In addition to this observation, consistent intestinal permeability can lead to many other issues in the short and long term.
The last thing I will address is a common quip I get from clients and peers alike.
The argument usually starts with “back in my day” and involves the word “snowflake.” The bottom line of the argument seems to be that people used to be able to eat gluten no problem, and this is all just a bunch of crap. And this observation isn’t completely wrong. It is true that the number of people who are sensitive to gluten has increased dramatically in recent years. It is also true that there are several reasons why this is happening. The ability of the immune system to recognize friend or foe, as far as proteins are concerned, is regulated by the balance of bacteria that live within our intestines (this is known as our microbiome). With the overuse of antibiotics and other medications like anti-inflammatories, the regulation of our gut-related immune system can be compromised. This compromise can lead to excessive reactions to what might otherwise have been a harmless protein like gluten. In addition, the genetic modification and hybridization of wheat has greatly increased the amount of gluten found in wheat-derived products (as well as barley and rye). These changes further overwhelm the immune system’s ability to respond in a normal fashion when exposed to these products.
Are you still with me? Are you awake? Do you know more than you ever cared to know about gluten?
Honestly, if you skimmed this post I don’t blame you. As long as you stop eating gluten. If you don’t believe my science is sound, that’s fine (although, to be clear, it is). As long as you stop eating gluten. At the end of the day, I have no hidden agenda here, and there’s no compelling argument against trying a gluten-free diet for at least a month. My only goal here is to get you healthier, and if you choose to buy me a lululemon gift card in the process then so be it.