U.S. News and World Report characterizes the gluten free diet as “a cure for some, a fad for most”. Calling it a “fad for most” seems a bit severe, but many experts agree that many (if not most) of the people living gluten free are fad dieters. Here is a quote from Cynthia Kupper, director of The Gluten Intolerance Group: “surveys show that about 15 to 25% of customers report looking for gluten-free products, apparently far eclipsing the number put on the diet by their doctors….While there’s no firm evidence that the diet is helping them, most nutritionists say there’s nothing known to be risky about it either.” I disagree slightly with that quote. The gluten free diet is inconvenient and expensive. People should think very carefully before they attempt it, particularly if they are doing so with the sort of a physician.
I certainly agree with this part of the article: “For those who have a clear medical need for gluten free products, the surge in options is a boon,…Now…gluten free options abound…. the plethora of new products makes adhering to doctor’s orders easier.” Amen!!!
USA Today recently published an article with the same point-of-view but placing more emphasis on the the down-side of the gluten free diet. In my opinion, this is must-reading for anyone who is considering going gluten free without competent medical supervision.
Finally, I recommend this article published by Celiac.com. It continues the words “With every new trend comes controversy, but ultimately, the growth in interest in a gluten free diet will mean more research, more diagnoses, and more food options.”
What does this mean for us? There are certainly thousands of people who are using the gluten free diet for the wrong reasons. How we deal with them is a matter of personal ethics so I will not deal with that. The increased interest in the gluten free diet certainly benefits us but it also requires us to shop and dine more defensively. For example: many restaurant managers have discovered that advertising gluten free pizza crusts is good for their bottom line. These people may or may not understand that preparing a gluten free pizza involves much more than providing a gluten free crust. Be careful my friends!
P.S. added March 2: This article has generated lots of interest. Be sure to read the comments at the bottom of this article. They shed light on this rather complicated subject.
DISCLOSURE: The comments that appear in blue are my personal opinions based on ten year’s living gluten free and eight years writing on the subject. I have no credentials as a physician or dietitian.
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Thank you very much for posting a link to this article! We get this magazine at the office, but there’s rarely time to go find the magazine and read it, sifting through the articles I feel are relevant to me.
Thanks again!
I feel the label ‘fad-diet’ trivializes the gluten-free diet for those of us with Celiac. If restaurants or food companies equate it with fads for losing weight or simply being gluten-free (and not being aware of why) it will become more difficult to get gluten-free items, especially at restaurants. Living gluten-free (with diagnosed Celiac disease) is more serious than wanting egg whites or choosing between Equal® and Splenda®. I can end up spending hours – to days – in the bathroom, totally incapacitated by ingesting a mere crumb. I believe the public as well as the food industry needs to be well educated to earn the trust of those who need to be totally gluten-free.
how dare anyone question why we eat what we do and for whatever reason !!!!! not eating wheat IS healthier for EVERYONE (from what I have read about wheat lately). If the food industry believes most people are eating gluten free due to a fad, then they will stop carrying the large stock of products and the people who really do need it will suffer.
Hello,
My name is Cynthia, and I have celiac disease. I was watching Dr. Oz the other day and he was talking about being tired all the time. A lady in the audience said she was and she has celiac disease. She wanted to know if there could be a connection between that and celiac disease, Dr. OZ said yes that most people on the gluten free diet usually had low L-caritin levels. I called my doctor and they said celiac disease had nothing to do with that, and they wanted to send me to a neurologist instead of just checking my blood. I also have other symptoms such as slurred speech, confusion, stumbling, and falling.
Do I need a neurologist or just my family Doctor to check my blood levels? The doctor that diagnosed me was my gastrologist. NOTE: Celiac disease is usually diagnosed by a gastroenterologist. I suppose that almost any aware physician could order the blood tests but ultimately it is probably best to be under the care of a specialist.