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Should You Go Gluten-Free?

By Kristin Ohlson, July/August 2009

Whole grains are good for you. So why are so many Americans giving up wheat, rye and barley? Should you?


READER'S COMMENT:
"I am a vegetarian whose blood sugar was creeping up past the normal range. (Type 2 diabetes, here I come) Several friends who had been on medication for years for type 2 CURED their disease by going completely gluten-free. I joined...
COMMENTS POSTEDsort icon

Since I have begun to eat gluten very sparingly (I mainly only drink it in beer), I have lost weight, and I feel more energetic. It is extremely difficult and expensive to give up as eating out at restaurant become a chore, as all sandwiches and all pasta is off limits. I commonly go with fish fillets, poultry, and steak, all of which are about $5 or more expensive than what I use to get on menus.

Anonymous

10/06/2009 - 6:16pm

As a Canadian celiac I can say that Dr. Green is misinformed. It took years of illness, migraines, infertility and other seemingly unrelated health issues before I was diagnosed 5 years ago. My family doctor didn't know that I had to have an intestinal biopsy to properly diagnose the disease and none of my family members have been tested, like they should be. I live close to the US border and I find there are many more options in the American grocery stores than here in Canada. Our labelling laws are also behind our American counterparts.

Anonymous

08/12/2010 - 10:00am

It would be nice to see this publication take a more balanced approach rather than the same old mainstream rhetoric. There are many individuals who should avoid gluten and for those who are not intolerant, there are better ways to prepare whole grains to increase digestibility and absorption of nutrients. Soaking grains is an excellent, centuries-old process for removing the hard-to-digest phytates in grains and really helps individuals with grain sensitivities - why not do an article on this process? The Weston A Price Foundation is an excellent resource for information about soaking grains and other methods for improving your diet: http://www.westonaprice.org/

Anonymous

10/17/2010 - 3:43pm

Disappointing article - "Should you go Gluten Free" should be titled, "Here's the scoop on celiac disease". I know about celiac and don't have it. I'm trying to find out if a healthy person would benefit from lowering or eliminating gluten from their diet. If it's not beneficial, I won't. I've heard people say that anyone can benefit from eliminating gluten but I tend to disagree or haven't found proof of that. I don't care about how it works in the celiac body or the autistic body.

Anonymous

06/19/2012 - 10:52am

I've heard so many different people say that their various health problems improved by eliminating gluten from their diets. I hear it more and more. I think "mainstream" publications are afraid to say too much about gluten-sensitivities because it's still such an "unknown" right now in the science world. Plus, it's a little scary. If eliminating gluten really is a key to good health for all people, then all the things we knew previously about how "good" whole grains are for us is incorrect. Our whole food pyramid would have to be changed. Imagine what all those companies growing & making things from wheat, barely, and rye will do? Think about the tobacco industry-- how long have we known that tobacco kills? And how hard has the tobacco company lobbied to save itself? I imagine the same thing will (is) happening.

snowater_04

07/23/2012 - 11:01pm

I was diagnosed in 2000 with Rheumatoid Arthritis (auto immune disease form of arthritis, not from wear and tear) and have been eating gluten free since January 2011. No one in my family has ever been diagnosed with celiac or gluten sensitivities but since I have done my own research and testing on myself, I am convinced that my family genetics carry the genes for gluten sensitivities. One of the major diseases caused by undiagnosed and untreated gluten sensitivity is RA (there's a whole list of other diseases also related). Eating gluten free has made a major difference in how I feel. I only wish I had of known to try eating gluten free years prior! I would suggest that people discuss this lifestyle option with their doctors as I have. I have had wonderful support from all of them with none of them disbelieving me and / or my results.

Anonymous

11/08/2012 - 1:07pm

I have never been diagosed with celiac disease, but have been eating gluten free now for 2 weeks. My RA has 85% less pain and I have lost 8 lbs so far. My concern is can or will I develope celiac disease by eliminating all gluten. I have had people tell me that if I ever eat gluten again I will get extremely sick and that since all the gluten is out of my body I actually have become gluten intolerant . Other than having RA I am extremely healthy for my age. and I don't want to mess up my body chemistry. I'm just afraid that when I'm older and can't work I won't be able to afford the foods and if I go back to eating gluten foods I will get sick. I really want to continue eating gluten free because I really feel so much better. Less pain and lots more energy. Am I safe going GF or should I keep a little in my system?

Anonymous

02/03/2013 - 2:59am

The article also ignores those who, like me, do not have celiac disease but have a gluten intolerance, wheat allergies, etc. and have to go on a gluten free diet. The article is not presenting that aspect of going gf. Get the story straight!

Anonymous

08/01/2013 - 7:00pm

I am a vegetarian whose blood sugar was creeping up past the normal range. (Type 2 diabetes, here I come) Several friends who had been on medication for years for type 2 CURED their disease by going completely gluten-free. I joined them and in the course of several weeks my blood sugar has become absolutely normal. I have read that wheat is the most genetically modified of our foods and perhaps that is why it has become poisonous to some of us.

olthgo

10/29/2013 - 9:22pm



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