I’ve been on a pretty strict gluten-free diet for almost five years now. Because it’s healthier? Because I want to lose weight? No… because I suffer from gluten sensitivity, which means that whenever I eat wheat, barley, rye, and regular oats, I basically feel like I’m going to die. About 1 out of 200 people have celiac disease, “a genetic condition resulting in intestinal damage whenever they ingest gluten” according to gastroenterologist Dr. Fine who created and runs the gluten sensitivity testing center called Enterolab. He suspects that 10-15% of Americans possess antibodies in their immune system that react to gluten, resulting in symptoms such as headaches, skin rashes, fatigue, or digestive problems. Personally, I feel bloated and foggy and want to curl up by the toilet for a few hours. And it’s different than food allergies or lactose intolerances; sometimes Tums relieve the symptoms, but you can’t get a pill or a shot to reverse the damage. The effects of eating gluten are in your intestines, and if you have a problem digesting it, there is no “I’m sort of gluten-free” — it’s all or nothing. Think of it as a big wound, and each time you eat gluten, you’re tearing out your stitches. Not a good image, right? Your stomach agrees. Even using the same utensils, surfaces, and containers as those touching or handling gluten can be perilous. If a gluten sensitivity is continuously aggravated, it can develop into celiac disease which brings on a bunch of other problems, including other food intolerances (like soy, eggs, and dairy), anemia, nutrient deficiency, and in some cases, cancers and infertility.
What is gluten? Gluten is a protein that you find in stuff processed from wheat, barely, and rye. To put it in perspective: you’ll find gluten in more things than you could possibly imagine. There are obvious culprits such as bread, pasta, crackers, cake, and cookies, but also many other products you don’t typically think about like soup, licorice, cereals (even Rice Krispees and Cornflakes—Kelloggs uses barley malt flavoring in all their products), soy sauce, some chocolates, meats, and sauces, and even some beverages—crazy, huh? Those that are gluten-free can enjoy rice, potatoes, corn, and pretty much anything else, and there are plenty of gluten-free products (from bread to pizza to donuts) that have just as many calories in them as their gluten-filled counterparts; so what’s this myth about gluten-free stuff being healthier?
Well, if you’re gluten-free, you’re definitely practicing some degree self-control when it comes to eating carbs and sweets. Despite the gluten-free revolution that’s sweeping the country, it’s still rare to find gluten-free products in most places you visit on a daily basis (Starbucks, when will you learn?!). Sometimes the only thing you can eat a restaurant is a salad. You can’t really impulse buy on fast food or pastries or enjoy whatever baked goods your friend just made (so many sad times). You’re also practicing some degree of portion control when it comes to things like sandwiches; it’s hard to find a slice of gluten-free bread that’s bigger than about 3 inches wide (substitution flours such as corn, rice, potato, garbanzo bean, and tapioca don’t hold together as well as the sticky, gluey-substance of gluten in wheat and barley flour, so gluten-free products are often smaller so they don’t fall apart as easily). When people perceive “gluten” itself as something that is unhealthy, that’s not necessarily the case. Sure, it’s unhealthy to people who can’t digest it like me, but people who can eat gluten shouldn’t worry about it on a nutritional basis exactly. There are many products containing gluten that are really good for you, like whole grain bread, and lots of gluten-free products that aren’t so great, like white rice. What we truly need to be paying more attention to is how much processed food we consume. Americans eat more processed foods than any other country: 56% of our diet comes from packaged, processed foods according to a study by the USDA Economic Research Service. Now that’s scary. Processed foods are more convenient and cheap, but have far greater amounts of fat, sugar, and salt. Plus, isn’t it concerning that we’re putting something so manufactured with strange chemicals and preservatives into our bodies on a daily basis? As much as 70% of these foods have been estimated to be genetically-modified too….creepy.
Along with all these processed nightmares, you’ve also got foods and snacks that are gluten-free: nacho cheese Doritos? Gluten-free. Fruity Pebbles cereal? Gluten-free. Microwave popcorn? Gluten-free. Not exactly what you thought, right? That’s because you’re probably thinking about a lot of gluten-free products manufactured today including breads, cookies, granola bars, and crackers that are made to be more than just gluten-free. A lot of them are additionally high in fiber, vegan, and organic. But it doesn’t have to be gluten-free to be be healthy. Check out Trader Joe’s for instance. A lot of products with oats and multiple grains are really great for your body, and not gluten-free. Also, take a good look at the price tag. Gluten-free bread averages at around $4.99-6.99 a loaf, and almost any other specialized gluten-free packaged product you’ll see will also have a lofty price tag. And on a college budget, who would wish that upon themselves if they didn’t have to? But then again, if you’re one of the unfortunate millions of Americans that is leading a gluten-free life, don’t feel like the world if over. There are SO MANY yummy things you can make at home or enjoy at gluten-free friendly restaurants; Pegasus Pizza on 14th has gluten-free pizza, Tasty Thai on Hilyard can make over a dozen of its dishes gluten-free, and Glenwood on 13th and Alder does great gluten-free burgers and sandwiches. Even the Buzz café at the EMU has gluten-free donuts (from Holy Donuts!) and make-your-own sandwiches (the best of any campus venue, trust me). I’ve found that just during my time in college, way more restaurants and grocery stores have become gluten-free friendly, and it’s been interesting researching and trying out new recipes at home. Checking labels will become a habit, and you’ll get a look at how many calories are in the things you buy. And crazily enough, after years of restraint, I don’t really crave glutenous food like I used to, even things like cake, French bread, muffins, and cookies, because I know it’s not worth my health, and I’ve got alternatives.
Keep an open mind! Think twice about gluten sensitivitiy being some made-up phenomenon or a great weight-loss diet. For those who have or need to consider a gluten-free lifestyle, embrace it; your days (and tummy) will be a lot happier!
McMenamin’s burger with a gluten-free bun and gluten-free tater tots. Doesn’t look so bad, right?