You may have noticed that almost every package sitting on the shelf freezer and cooler has the words gluten free on them. If you are wondering why that is it has to do with the trends for 2010 and Hollywood. Stars like Rich Gannon's daughter, Danielle, Keith Olberman , Elisabehth Hasselbeck Mickey Redmon , Jane Swift, Victoria Beckham, Robin McGraw and I believe Oprah have gone Gluten Free. Once Hollywood gets involved the food processing industry follows suite. Research estimates that nearly 10 percent of shoppers currently seek gluten-free foods and the trend for 2010, according to Food Processing Magazine, The food Channel and Culture Waves, are Ethnic foods, gluten free and getting back to natural foods. It is estimated that Gluten free foods will have a 15 to 25% growth in sales this year. Is it all hype?
Yes and No. It seems that Atkins has once again reigned in the new millennium. Atkins failed in the attempt to do away with carbohydrates and the processing and potato industry took a big hit. The industry needed something to regroup. Could it be that all those Aitkin’s followers are now suffering with wheat and gluten sensitivities? The food processing industry is here to accommodate but it is still buyer beware. To a long-time Celiac, it is hype and almost a joke. But, it is welcomed hype because it means that gluten-free products have come down in price and are now implemented in mainstream food markets and grocery stores and there is more choice.
Why is there gluten Free anyway?
Celiac Disease has been around for a long time. The problem is not much was understood about it and Doctor’s tested for Celiac usually as a last resort. Not to blame the medical profession, as many disease and conditions mimic symptoms of Celiac (or could it be that other conditions may have an underlying cause to gluten-but that is another article) making it tough at one time to diagnose. There is no cure for Celiac disease other than avoiding gluten which is usually found in rye, barley, wheat, kamut and spelt. Oats used to be a part of the gluten category, but recent research indicates it was cross contamination of wheat in the processing procedure. (I am gluten intolerant and tried the gluten free oats and it did not work for me. More research is needed to convince me.) Basically, gluten is a composite of the protein gliadin and glutenin that is conjoined with starch in the endosperms of some grass-related grains, such as wheat, rye, barley and oats (until otherwise completely researched) it is the gliadin component of gluten that people with Celiac disease cannot assimilate.
There is also a growing majority of people with unexplained symptoms of bloating, headaches, cramping, constipation, diarrhea, mood disorders, arthritic complaints, behavioral issues, ADHD, etc that have found complete relief of their symptoms after cleaning their diet of all gluten. These are people that suffered for years. Test after test only to have their Doctor’s to be unable to explain their phantom complaints.
I believe it is the majority of the population (other than those diagnosed with celiac) that are gluten sensitive and have found relief by omitting gluten from their diet. Some say they have lost weight and it makes sense because if you remove the inflammatory foods, there is no longer a histamine response thus one no longer has displaced fluid outside of the cells. The problem is most do not care why one loses weight, they are more interested in the fact that there is new quick way to lose weight and still have your gluten-free cake and eat it too!
I also believe that the majority of people who fell off the Aitkin’s craze have similar problems with gluten grains because they gave their body the break it so desperately needed. When they went back to gluten their symptoms returned magnified and they could no longer tolerate gluten.
Why are there so many people intolerable to gluten?
Our bodies are designed to eat a variety of different foods each day so that we can take in the required nutrients to allow our body’s cells to repair grow and rejuvenate. What has happened over the last twenty years is that we have shied away from fresh whole foods that require energy to make and turned to the explosion of fast food restaurants and processed packaged foods to satiate our hunger. The problem with this is that the majority of these types of foods use wheat and gluten in most of their products. Most people began to ingest the same foods all of the time. The body built up intolerance and most began to display unexplained symptoms that were not easily diagnosed by the medical profession.
Even though we have an epidemic of unexplained symptoms that the medical profession can’t seem to solve, which are completely alleviated with a change of diet, some medical experts and dietician’s say that giving up gluten, if you are not gluten sensitive, can be harmful. They say that whole wheat bread (which contains gluten) is a rich source of B vitamins, calcium, vitamin D, iron, zinc, and magnesium, among other minerals, and many wheat products are actually fortified with these vitamins. Gluten free grains are low in fiber and have a high glycemic index and higher in fat.
I can understand the medical profession not understanding the nutritional value of grains and food for that matter because they have no formal training in diet, nutrition or supplements; but Dieticians? Come on!
Gluten Free grains are actually more of a benefit than non glutinous grains however; it is the food processing industry that you need to be careful of. Some gluten free products are absolute garbage and just as bad as eating a conventional bagel or doughnut. Don’t be fooled. So, if the medical profession and the Dietitians industry are referring to the junk gluten free food, I am with them..hear hear! But if they are making a blanket statement encompassing all gluten free whole grains than I must step up to defend the grains of biblical, Aztec and Egyptian times.
All white Bread, and most of the breads that claim to be whole wheat, are high on the glycemic index and are made from enriched wheat, several sweeteners including high fructose corn syrup, cheap modified soybean oil and are fortified by law with 5 essential nutrients (stripped during the refining process) and the rest of the natural nutrients are stripped away during the refining process with no way of to allow our bodies to utilize. Most of the nutrients that are lost can actually help prevent diabetes and cardiovascular disease.
I ask you this; would you rather eat natural occurring nutrients that your body can assimilate or stripped down, processed refined, enriched fortified versions? If you have to think about this read on.
Since the entire food processing industry is out to make the perfect gluten free convenient food keep in mind there only two goals: taste and profits; if it tastes good you will buy more. As with conventional foods, you must read the ingredients! If you cannot pronounce the ingredients or know what they are why would you want that in your body? Just because it is gluten free does not mean it is good for you. Some times in order for gluten free food to taste good there are a lot of modified ingredients, sweeteners and added fat.
But let’s get back to the question; can we consume a nutritious and healthy gluten free diet?
Thanks to the emerging trends of ethnic family recipes taking their place in the North American gastronomy, we are learning and embracing new ancient grains that remain virgin to the food processing industry and are growing in popularity with Chefs and cooks alike. These ancient grains have been feeding centuries of people who have no words in their language for disease, pain, cancer and illness, unlike North America.
Amaranth, a non sacred food of the ancient Aztecs, is a tiny light-colored non glutinous grain used in bread, soups, cereal and can be used in place of wheat flour. Use amaranth flour as you would regular wheat flour. Amaranth is high in protein, fiber, B vitamins, calcium, magnesium, zinc, copper, and iron.
Quinoa is known to the ancient Incas as the mother grain. Quinoa has been cultivated in the rugged highlands of South America for centuries. Quinoa can be used in place of cous cous, rice and most grain dishes. Quinoa can be served cold or hot, sweet or spicy. It is easy to prepare and comes in many different colors. Quinoa is a great source of protein along with B vitamins, Vitamin E, folate, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, essential fatty acids and essential amino acids making this a complete protein source.
Popular in Asian and African cuisine, millet can be used in cooked breakfast cereal breads and other baked products. Millet is an alkalized grain whereas most other grains are acid-forming when metabolized. Millet is an excellent source of manganese, tryptophan, magnesium and phosphorus and fiber.
Teff seeds were discovered in the pyramids in 3359 B.C. and may have originated in Ethiopia between 4000 and 1000 B.C. Teff is essentially the whole grain encompassing the entire bran and germ making this tiny seed nutrient dense and an excellent source of calcium, phosphorous, iron, copper, barium, and thiamin and an excellent amino acid composition, with lysine levels higher than wheat or barley.
This is only a small snapshot of the grains that are available. Gluten Free gains are unique because they contain all the major nutrient groups: carbohydrates, proteins, naturally occurring essential fatty acids, vitamins, and minerals. Non glutinous grains are often a richer source of nutrients than over cultivated, over processed and genetically modified wheat because there has not been any cross pollination or contamination from the farming and processing industry. Most ancient grains contain more than 50% more protein, naturally occurring higher levels of fat, calcium, phosphorus, iron, and B vitamins.
Are you convinced?
Conventional refining of wheat strips the grass of its most nutritious parts of the grain, fiber, essential fatty acids, and 30 of the nutrients. By law, only five of those 30; iron, niacin, thiamin, riboflavin and folic acid are fortified back into the finished product. A Harvard study of 75,000 nurses studied the effects of eating whole-grain found that those who ate at least three servings a day of whole-grains cut their heart attack risk by 35 percent and were less likely to get into weight or bowel trouble. In comparison to those that consumed white bread, white rice and white pasta, were more than twice as likely to develop diabetes. There is more compelling evidence and research pointing to the fact that whole grains may play a contributing role in reducing chronic illnesses.
Even though we have an epidemic of unexplained symptoms that the medical profession can’t seem to solve and yet evidence is mounting that a simple gluten free diet change seems to alleviate undiagnosed complaints. Can we honestly say that there may be a secret shift happening here? If there are studies to support the health benefits of whole grains would the medical profession and most dieticians not recommend a gluten free diet? What does it take to convince the majority of the public that there is gold in them seeds?
Read ingredients, keep your gluten free consumption to whole grains, avoid the over processed junk gluten-free foods and complement your diet with whole foods such as nuts, seeds, poultry and fish. How can this be harmful? It seems to me there is more evidence out there that eating in this manner is more of a health benefit than what the medical and dietician field will have you believe.
I ask you this; would you rather eat natural occurring nutrients that your body can assimilate or stripped down, processed refined, enriched fortified versions? Educate yourself, knowledge is power!
Karen Langston is a gluten free Chief body Reorganizer and Extreme Food Whisperer. She can be found wondering the isles of a grocery store near you. She is available for consultation 623 252.4325 [email protected]
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