why do people eat gluten free foods

More and more groceries and health food stores stock gluten-free products. Thatвs good news for people with, who for health reasons should not eat wheat with gluten. Yet paradoxically, most of the people who reach for gluten-free products donвt have
and or even a sensitivity to wheat, Peter H. R. Green, MD, director of the Center at Columbia University, told WebMD. "The market for gluten-free products is exploding. Why exactly we donвt know. Many people may just perceive that a gluten-free diet is healthier. " In fact, it isnвt.

For people with celiac disease, a gluten-free diet is essential. But for others, "unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber," says Green. Celiac Disease Serious, Often Undetected Experts estimate that about 1% of Americans have celiac disease. The condition, caused by an abnormal immune response to gluten, can damage the lining of the small intestine.

That, in turn, can prevent important from being absorbed. include, bone pain, and a severe called. But celiac disease often has few or no symptoms. In part for that reason, only about 5% to 10% of cases are diagnosed in the U. S. , Green says. How can you know if you have celiac disease? The only way is to be tested. The first test is typically a test that detects antibodies related to an abnormal immune response.

If the test is positive, a is performed to confirm inflammation in the lining of the small. But What If You Don't Have Celiac Disease? Some people may be sensitive to gluten but donвt have outright celiac disease. These people may feel better on a diet with less gluten. So what's wrong with the rest of us trying a gluten-free diet a try to see how we feel? For starters, going gluten-free means saying no to many common and nutritious foods.

Gluten is a protein found in wheat, barley, and rye. Gluten also shows up in many whole grain foods related to wheat, including bulgur, farro, kamut, spelt, and triticale (a hybrid of wheat and rye). Some celiac disease experts warn patients to steer clear of oats, as well. This is the most frustrating part of gluten intolerance. There are certainly people who have a problem with gluten that s not autoimmune or allergic. And yet, the data suggest that almost two-thirds of people who think they are gluten-intolerant really aren t.

Part of the problem is that there is a lot of really bad science out there on gluten intolerance. As one scientific editorial, much of the literature suffers from significant methodological flaws, such as very small numbers and no control groups. Some claim that one s depression, arthritis, social phobias, or epilepsy, among other problems, might be caused by gluten intolerance.