“People are eating a lot more processed food rather than whole foods,” she says. “Gluten goes through a lot of processing, which makes it even less tolerable for those with sensitivities or allergies.” Processed foods that contain gluten include: Bread.
We are eating more wheat products now than ever before. Damaged gut flora or dysbiosis is also on the rise due to the high usage of antibiotics or consuming food that they can't digest. The immune system may see the undigested gluten particles are a microbial invader and attack them.
Gluten-free diets have become increasingly popular in recent years, with an estimated 3.1 million Americans following a gluten-free diet and the global market for gluten-free products expected to be worth $43.65 billion by 2027.
Here are some reasons why: As humans, we don't have the enzyme to break down gluten, and most people are eating it for breakfast, lunch, dinner, and snacks.
Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms. An autoimmune response to gluten is called celiac disease. Celiac can damage the small intestine.
In 1941, Dicke published a paper about his clinical observations of the effects that a wheat-free diet had on his patients (PDF). Doctors started to link gluten to bloating, diarrhea, constipation, gas, stomach pain, nausea and other celiac disease symptoms.
While many people think gluten-free diets are more nutritious and contain more minerals and vitamins than conventional foods, the opposite is often true. Gluten-free foods are commonly less fortified with folic acid, iron, and other nutrients than regular foods containing gluten.
With an estimated 2.4 percent of adults between the ages of 30 to 64 years and one in 99 children diagnosed with celiac disease, Finland also holds the record for the highest incidence of the autoimmune condition in the western world.
Celiac.com 04/08/2019 - In case we're not clear, if you're gluten-free, you can thank film star Gwyneth Paltrow.
Fasano, gluten sensitivity potentially affects far more people than celiac disease. He estimates about 6% to 7% of the U.S. population may be gluten-sensitive, meaning some 20 million people in the United States alone could have the condition.
The amount of pizza we're eating has gone up dramatically. The amount of fast food that we eat, of course, has increased dramatically," says Dr. Murray. There also may be a dose effect of gluten in those who are at a genetic risk.
If you do not have celiac disease, or gluten sensitivity diagnosed by a physician, there is no proven health benefit to minimizing gluten intake or avoiding gluten. Studies show that the gluten-free diet does not have health benefits for the majority of people and may be detrimental to health.
When surveyed between July 2021 and June 2022, some 14 percent of millennial respondents stated that they follow a gluten-free diet in the United States, making them the most likely generational cohort to follow such a diet. This figure decreased to four percent for Baby Boomer respondents.
For many years, Asians were considered less susceptible to gluten intolerance and coeliac disease. However, recent studies from multiple global institutes have concluded that gluten intolerance is on the rise among Asians, especially among the Chinese and Indian consumers.
People used to believe that CD was common in Europe, Australia, and North America, with the prevalence between 0.5% and 1% (Cataldo and Montalto, 2007). Caucasian is an especially susceptible population. In East Asia, including China, Japan, South Korea, and Mongolia, CD is thought to be very rare.
Finland. In Finland it should be possible to find gluten free options in all restaurants and coffee shops. Some allergy websites have called it "the headquarters for celiac disease".
While many claim cutting out these foods leads to significant weight loss, the only proven benefit of a gluten-free diet is that it helps heal intestinal damage related to celiac disease. This allows those with celiac disease to absorb nutrients from food, which improves their overall health.
In its natural form, rice is gluten-free. So, if your eating plan excludes gluten-containing products, we've got good news. You can go ahead and dig into rice salads, egg-fried rice dishes or your favourite rice puddings, provided there are no other ingredients in the mix that contain gluten.
Most French fries are made with naturally gluten-free ingredients, including potatoes, oil, and salt. However, some restaurants cook them in a fryer that is used for other foods that contain gluten (like chicken tenders or nuggets).
Gluten also weakens the immune system, opening us up to increased risk of infection. Therefore, gluten is closely associated with the two most common sources of oxidation (inflammation and infection), and thereby premature aging.
Going gluten-free for health, not weight loss
In so doing, my digestive problems cleared up, which I hadn't even known were due to gluten and other grains. I had dealt with stomach aches, constipation followed by horrendous diarrhea (hey – I'm being real here!), bloating, and other GI issues for years.
Fact: American wheat is higher in gluten.
The majority of wheat grown in the U.S. (about 60%) tends to be hard red wheat which is high in protein content (mostly in the form of gluten). In Europe, the majority of wheat grown is soft wheat, lower in proteins and thus lower in gluten content.
A gluten-free diet is the mainstay method of treatment and the prevention of celiac disease complications. However, an inadequately balanced gluten-free diet can increase the risk of obesity, negatively affect glucose and lipid metabolism, and increase the risk of the metabolic syndrome.