A few years ago, I wrote a piece on gluten, the protein found in many grains, including wheat, barley and rye. Suddenly, it seemed, the whole planet was allergic or at least gluten-sensitive, and a variety of ailments were attributed to this substance. A lengthy list of maladies were the result of eating foods that contained that “old, evil gluten.” Celiac sprue, the actual disease triggered by gluten ingestion that results in damage to the villi that line the intestinal tract, is quite rare, occurring in less than 1% of the population, and is usually diagnosed at an early age, primarily during childhood. There is a strong genetic association with celiac sprue, but may occur in those with no family history of the disease. Typically, a small intestine biopsy is required to identify and diagnose. Some of the symptoms may be quite serious because the absorption of nutrients that normally occurs in the small intestines is greatly diminished, leading to various potential deficiencies including anemia.
The possibility of being gluten-sensitive without actually having celiac disease may occur in as much as 5% of the general population. The symptoms are so common, and may be attributable to so many different causes, that it is difficult to draw concrete conclusions on the actual prevalence. Additionally, cutting bread and flour from the diet is not eating “gluten-free.” Let’s take a look at some other foods that contain gluten.
I have been told by countless individuals that they were allergic to gluten. They removed bread and flour from their diets and their symptoms disappeared. I may follow that pronouncement with a question. Do you still consume anything that contains mustard, catsup, soy sauce, or white vinegar? Have you consumed beer, ale or bourbon? The food and drinks listed contain gluten which you probably consume. Therefore, you are probably not, nor have you ever been, gluten-sensitive. Now, make no mistake about it, we Americans eat too much bread and flour products in general, too many donuts and bear claws, but we are not, as a nation, one big bunch of gluten-sensitive Fatty McButterpants (back by popular demand)!
The problem is the symptoms of gluten-sensitivity are so common, that virtually everyone has experienced these at one time or another. Who among us has had:
1) Bloating
2) Gas
3) Loose Stools
4) Nausea
5) Cramping
These symptoms sound eerily familiar, or as one of my friends stated, “like any day ending in ‘y’.”
Gluten intolerance (celiac sprue) is a serious condition, one that should not be self-diagnosed. On the other hand, gluten-sensitivity is harder to diagnose. If cutting back on bread and flour products makes you feel better, so be it. But, you are probably not gluten-sensitive as much as you are “crappy diet-sensitive.”
