I’m guessing you at least know someone who has gone gluten-free (GF)—whether it’s because they’ve been diagnosed with celiac disease or they just feel healthier, think more clearly, and have better digestion without gluten on their plate. Maybe you’ve removed it from your own diet. Regardless, you can’t turn around in a grocery store or browse most restaurant menus without seeing the gluten-free label. Reuters has predicted that the revenue in the GF market will increase from $1.31 billion in 2011 to $1.68 billion this year alone (reference). Many of my readers have asked: Is going gluten-free a fad or can it really improve my well-being?
The short answer: It depends. But for the full scoop, read on to find out if saying buh-bye to biscuits and breadsticks could improve your health.
When Gluten Means Trouble
Gluten, latin for “glue,” is the group of proteins found in wheat, barley, rye, triticale, malt, brewer’s yeast, wheat starch, and wheat derivatives like wheat berries, durum, emmer, semolina, spelt, and farina. There are a few main reasons people experience health issues when they eat gluten: Celiac disease, wheat allergies and gluten sensitivity. We’re focusing on gluten sensitivity today, but I still want you to be aware of the other main causes.