Gluten-free diets have never been more popular than they are right now. Many consider this trendy eating plan for weight loss purposes, but others free themselves of aches, pains, bloating, exhaustion, migraines, and plain misery by ridding their bodies of the substance. But could it be for you? Should you try it?
I asked the “gluten-free guru” Danna Korn to answer some commonly asked questions regarding gluten. Korn is an author and gluten-free expert since 1991 and founder of R.O.C.K. (Raising Our Celiac Kids). Her books include “Living Gluten-Free for Dummies,” “Gluten-Free Cooking for Dummies,” “Gluten-Free Kids,” “Kids with Celiac Disease,” and “Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living.”
Healthy living: Is gluten harmful for everyone, or only for people who have celiac disease and gluten sensitivities?
Danna Korn: Some people can tolerate gluten just fine — the problem is that people who can’t tolerate it often don’t know that gluten is what’s making them feel bad, so they continue to eat gluten-containing foods. This can cause myriad problems, especially if they have celiac disease or non-celiac gluten sensitivity. Sadly, most people who have these conditions are not diagnosed.
HL: When should someone get tested?
DK: Someone should be tested if they have any symptoms of celiac disease or non-celiac gluten sensitivity (the list is long — nearly 300), and definitely if they know celiac disease runs in their family. There are also associated conditions, such as autoimmune disease, which would warrant testing as well. While testing is improving, it’s important to know that there are “false negatives,” in which case someone would be diagnosed as NOT having celiac disease or gluten sensitivity when they actually do. There are several reasons one might end up with a false negative, so it’s important to carefully consider the results before going back to a gluten-containing diet.
HL: What is the first thing someone needs to know who wants to explore a gluten-free eating plan?
DK: Once you go gluten-free, you can’t be properly tested for celiac disease or non-celiac gluten sensitivity, so it’s important to be tested first. It’s also important, if someone is going gluten-free because they have (or suspect they have) celiac disease or gluten sensitivity, that NO cheating is allowed. Strict compliance is required, and that means considering possible sources of gluten contamination in the preparation process. Knowledge is power. The better educated you are, the less overwhelming the lifestyle will be. Do your homework, but make sure you’re referencing credible resources, as there is a lot of bad information out there.
HL: What are some foods that might surprise us to learn they have gluten in them?
DK: Many people don’t realize that soy sauce usually contains gluten. Many soups contain gluten as well, and almost anything with “malt” or “malt flavoring” should be avoided unless it specifically says it’s derived from corn. (It’s usually derived from barley, which is a gluten-containing grain.)
HL: What is your favorite gluten-free bread? Pasta? Cookies?
DK: There are some amazing gluten-free products these days! My favorite breads are Rudy’s and Udi’s, and my SUPER favorite bread-type product is Chebe, which can be made into all sorts of things. Along the lines of “bread-type” products, I used the new Pillsbury pie dough to make a delicious “bowl” for soup (just pressed it inside an oven-proof bowl and cooked it). It was super easy to make, and light and flaky in texture!
The new Pillsbury cookie dough is my new all-time favorite, by far. We did a taste test for several friends last weekend, and even those who aren’t gluten-free voted them the favorites of the night!
HL: Why are so many people sensitive to gluten now? Has the food supply changed or are we just recognizing it more easily?
DK: Some studies indicate there may be a rise in prevalence, but I think the reason it seems more people are sensitive or have celiac disease now is because more people are aware of it and asking to be tested. Five or 10 years ago, you didn’t have people marching into their doctors’ offices [and] asking to be tested. Today, not only is the public more aware, but healthcare practitioners are, as well. In the “old days” we used to say, “If you don’t test for it, you won’t find it.” NOW people are testing!
HL: What is the toughest thing about being diagnosed with gluten sensitivity or celiac disease?
DK: Some people are saddened when they’re diagnosed with celiac disease or gluten sensitivity. I say it’s the best thing that ever happened to you! Think of all the people out there who have no idea that their ailments could be cured SIMPLY with a dietary modification! No surgery, no side effects, no medication, a healthy lifestyle, and your health is FULLY restored!
Many people tell me they had no idea how badly they felt until they went gluten-free. They tell me they didn’t realize how tired they were — how depressed, or how bad their headaches were. Once they went gluten-free, all that went away, and they feel better than they imagined they could. THAT’S spectacular!
Danielle Sullivan, a mom of three, has worked as a writer and editor in the parenting world for more than 10 years. Sullivan also writes about pets and parenting for Disney’s Babble.com. Find her on Facebook and Twitter @DanniSullWriter, or on her blogs, Just Write Mom and Some Puppy To Love.
