Gare luten-Free Diets Beneficial for Many by Dr. Joeseph Mercola Gluten-Free Diets Are Beneficial for Many — Not Just Those With Celiac Disease In recent years, the benefits of a gluten-free diet have become widely recognized and, according to recent research, people are embracing gluten-free in ever-growing numbers, even though the number of Americans diagnosed with celiac disease has not increased since 2009.1,2,3,4 In 2009, an estimated 0.5 percent of Americans were on a gluten-free diet. By 2014, that number had more than tripled, to 1.69 percent. Meanwhile, the number of people diagnosed with celiac disease remained fairly steady, declining only slightly, from 0.7 percent to 0.58 percent. Gluten-free diets are particularly popular among Caucasian women and younger adults between the ages of 20 and 39 — many of whom do it simply because it makes them feel better. It’s well worth noting though that while gluten-free has many advantages, just because a food is glutenfree does not automatically make it healthy. There are plenty of gluten-free junk foods out there.
by celebrity endorsements and an increasing number of books linking wheat and gluten to a wide range of health problems, from gut dysfunction and allergies to neurological diseases and autoimmune problems. This includes The New York Times Best Seller, “Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar; Your Brain’s Silent Killer,” written by Dr. David Perlmutter, a neurologist, in which he reveals how processed grains contribute to dementia. My own book on this subject, “The No-Grain Diet,” was published in 2003. While still in medical practice, I recommended eliminating gluten as a first line intervention before I would further fine-tune a patient’s diet to address their specific health problems. As the title of my now 13-year-old book indicates, I believe most everyone would benefit from avoiding all grains, not just gluten, as doing so well help you burn fat much better. Plus, healthy fat is a far cleaner and more efficient fuel for your body. Despite the prevailing skepticism, studies are now confirming that many people do indeed experience adverse reactions to gluten even if they test negative for celiac disease. This suggests gluten-sensitivity is a real problem,6 and that gluten-free diets may benefit many — not just those with celiac.
Just because a food is gluten free doesn’t make it a health food, just as a food sold at Whole Foods does not make it a health food. There are plenty of lousy fake foods in both categories.
Celiac Disease Versus Wheat Allergy and Gluten-Intolerance
For most people, drastically cutting down on your net carbs (total carbs minus fiber) is the key to optimal health. This includes but is not limited to grains (not just wheat, as all grains will spike your insulin levels and contribute to insulin and leptin resistance).
Celiac disease is an autoimmune disorder. People with celiac suffer severe gastrointestinal (GI) reactions and malabsorption of nutrients in response to gluten found in wheat and other grains, and a strict 100 percent gluten-free diet is critical for these people.
Doing this will help your body burn fat rather than carbs as its primary fuel, which helps optimize your mitochondrial function and boost weight loss.
Celiac disease is typically diagnosed by measuring the presence of autoantibodies such as transglutaminase 2 (TG2), which is thought to be the most sensitive marker for celiac.
Is Going Gluten-Free a Pointless Fad?
Many others have wheat allergy or some level of gluten intolerance or sensitivity, and fare better on a glutenfree diet even if they don’t have celiac disease. If you’re
Some doctors dismiss gluten-free as a mere fad,5 fueled
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