Gluten-free not for all, but essential for some
- col-bobbie-randall
- May 19, 2025
- 62
What is the big deal about gluten-free products? Are they healthier for you? Should everyone eat gluten-free? The answer is yes and no.
May is Celiac Disease Awareness Month. Individuals with Celiac disease and gluten allergy or sensitivity are now out of the bathroom and back into restaurants. Not everyone who has symptoms with gluten has Celiac disease, but the treatment is very similar. Anything swallowed or used on the skin must be free of the protein gluten.
Just a few years ago, a gluten-free diet was a rarity. People who needed to avoid gluten had a difficult time finding products that were free of gluten. Currently, this is not the case. The need for gluten-free items has made shopping and dining more commonplace.
The best and only treatment for these ailments is a gluten-free diet. A person with this disease, sensitivity or allergy cannot process the gluten proteins found in grains like wheat, rye, barley and farina. Even gluten-free products produced where gluten dust can contaminate them can be reactive.
The usual symptoms include bloating, chronic diarrhea, weight changes and anemia that becomes worse as a person ages. Abdominal pain, gas, nausea, reflux, mouth ulcers, chronic fatigue, and bone and joint pain are other common symptoms. Some patients may only have one or two symptoms such as diarrhea or chronic fatigue. However, many patients may be without symptoms or have entirely different symptoms.
It can occur at any age and often is triggered after a viral infection, surgery, pregnancy or severe stress. It runs in families, and if one person deals with it, suspect that another relative also may have it. A large percentage of patients have seen many doctors and have been misdiagnosed with irritable bowel syndrome or a whole host of other problems, except Celiac.
There are over 80 autoimmune diseases. An autoimmune disease occurs when someone’s body attacks its own cells, tissues and/or organs, causing damage to the person’s body. People with other autoimmune disorders/syndromes are at a higher risk of having Celiac or developing it in the future.
The inside of the small intestines is lined with fine, hairlike villi that absorb important nutrients. The small intestine is an integral part of the body’s digestive system, but for someone with Celiac disease, it cannot function properly when gluten is ingested. Gradually, gluten damages the villi to the point they are unable to absorb required nutrients, and poor health results.
Celiac/gluten sensitivity is no longer a rare disease. The awareness and avoidance of gluten products have helped many disturbed tummies to settle down to enjoy life again. This is not easy or convenient with a processed food lifestyle, but it can be done.
The answer to the question posted above is yes and no. Yes, a gluten-free diet is vital to the health and well-being of someone with Celiac disease or an allergy or sensitivity to the gluten protein found in wheat, rye, barley and farina. No, if you do not deal with this issue, there is no need to eat gluten-free. If you enjoy these foods, go for it. If not, be sensitive to those who must avoid gluten.
Bobbie Randall is a registered, licensed dietitian. Email her at bobbierandallrd@gmail.com.