Should You Go Gluten Free?
The term gluten free has become a buzzword in the world of wellbeing. Supermarkets now have entire aisles dedicated to gluten free foods and many people believe it’s the key to better digestion, energy and weight loss. But is cutting out gluten really healthier for everyone?
When Going Gluten Free Makes Sense
For people with Coeliac Disease, it’s a medical necessity. Gluten, a protein found in wheat, barley and rye, triggers an autoimmune reaction that damages the lining of the small intestine. This causes inflammation and damage to the small intestine, leading to nutrient deficiencies, bloating, diarrhoea, fatigue, anaemia and long-term risks such as osteoporosis. Studies consistently show that a strict gluten-free diet allows the gut to heal and symptoms to resolve.
For people who have an autoimmune disease, it is best to avoid gluten for similar reasons above.
People with Non-coeliac gluten sensitivity (NCGS) however, may experience symptoms such as bloating, headaches, brain fog and fatigue when eating gluten. They may not realize they have NCGS as the symptoms are not as severe as Coeliac Disease.
Gluten sensitivity is a mild inflammation in the body that slowly drains our energy, mineral reserves and very slowly over time can lead to a large number of health issues.
Dr Anthony Fardet, nutritionist and agro-food engineer stated that it is the denaturation of cereal grains ‘by drastic processing that has rendered gluten unhealthy, toxic and not easily digestible’.
Bread and cereals are fortified with folic acid. For people who have a MTHFR polymorphism, they can have trouble converting folic acid into its active form (5-MTHF). When this conversion does not happen properly, folic acid can accumulate in the body. Individuals with this genetic mutation are at increased risk of having elevated folic acid levels in their blood, which can lead to depression, bipolar disorder, schizophrenia and heart disease.
Gluten Free Products – are they healthy?
For the general population, the science doesn’t support cutting out gluten purely for health reasons and I also see this in clinic. The gluten-free products you find in the supermarket are lower in fibre, iron, B vitamins and folate and often higher in sugar and fat to improve flavour and texture. This can lead to nutrient imbalances if not carefully managed.
The Problem With Australian Gluten
I often hear from people who have been in Europe ……. ‘I can eat baguettes in France and feel fine but when I eat bread at home, I don’t feel well’.
Modern Australian wheat varieties, bred for high yield and baking performance, often have higher gluten content and are stripped of most of the valuable nutrients in the milling process. The grain also becomes more resistant to digestion, not to mention sprayed with herbicides.
Final Thoughts
If you have Coeliac Disease and/or another autoimmune disease or a confirmed gluten sensitivity, a gluten-free diet can be life changing. But if you’re simply trying to feel healthier, lose weight, or boost energy, the evidence doesn’t support removing gluten. Instead, focus on a whole-food diet rich in fibre, protein and nutrients to support gut and mental health.
Before eliminating gluten, speak with a qualified health professional who can guide testing and ensure your diet remains balanced, nourishing and sustainable.
Going gluten free doesn’t have to be hard. Gluten free grains include buckwheat (a seed), amaranth, quinoa, rice, corn, millet, potato flour, arrowroot.
The Final Word On Oats
Oats cause the most confusion when going gluten free……. Oats are gluten free but they contain a similar protein called avenin that can trigger a reaction in a small percentage of people. Furthermore, most oats are grown and processed alongside wheat, barley and rye, leading to contamination issues. If you don’t have Coeliac Disease, it’s best to do a trial and see how you feel.
Still confused? Why not book an Initial Consultation with Sal?