There is a minority but sizeable population in America suffering from celiac disease that is justified to exclude gluten, either entirely or mostly, from their daily diets. However, the majority of the population have no reason whatsoever to insist on gluten-free products except for being an eclectic, alternative lifestyle – a fad (Columbia Daily Tribune 1). This paper takes on the growing popularity of gluten-free diets in the United States in support of opinions expressed by articles “Gluten-free diet fad: Are celiac disease rates actually rising? and “Is Gluten-Free Just A Fad? carried in CBS News and the Huffington Post respectively.
The popularity of gluten-free diets has been on the rise in the recent past. About half the American consumers who purchase products labeled gluten-free do not have any proven reaction to gluten (CBS News 1). Most consumers are getting obsessed with these products because their self-diagnosis has made them think they are sensitive to gluten, or it may help them lose weight or merely because it makes them feel trendy or better (Columbia Daily Tribune 1).
Gluten is a protein present in such grains as wheat, barley, rye as well as in pastas and processed foods. What a majority of people do not understand is that gluten-free foods are recommended for individuals with celiac disease. Technically referred to as gluten-sensitive enteropathy, celiac disease is an inflammatory disease that damages the intestinal lining when a person feeds on gluten found in barley, wheat, rye or some oats, resulting in malabsorption of necessary nutrients (CBS News 1). As a result, the immune system of the affected person mounts a response to gluten in the same manner it does for a pathogen. Adverse effects of this condition include abdominal discomfort, manifestations of nutrient deficiencies, an itchy rash, and in long run, increased risk of intestinal cancer. The increased popularity of gluten-free foods stems from this aspect – the rising numbers of those adversely affected by celiac disease (Katz 1).
However, this can be explained by increased genetic modifications that are increasing the gluten contents in grains, and this new-age exposures to gluten are increasingly triggering adverse immune system response by already-sensitive people (Katz 1). Similarly, modern food processing is resulting to nutrient combinations where gluten is being used more as a texturizer in such food products as candy, deli meats, potato chips etc. Nonetheless, it must be admitted that gluten sensitivity currently only affects a minority – an estimated 1 percent of the general population (CBS News 1).
The advancing of the notion that gluten is indeed harmful to all by pop-culture, is totally misleading as medical evidence attest to the fact that gluten is not any harmful to those who can tolerate – which represent the larger majority of the American population (Katz 1). It also takes a little common sense and basic biological knowhow to explain the relation between gluten free products and weight loss. It has been advanced that avoiding gluten equals weight loss (The Daily Caller 1). However, this is only because going gluten free translated into keeping off from lots of food, which in turn translates cutting one’s calorie intake. It is common sense that lowering calories results into weight loss.
Going gluten free is good idea for those truly gluten sensitive or have demonstrated digestive problems as a result of eating wheat, but the wholesale clamor for avoiding such products as whole grain wheat, barley, rye and oats is tantamount to compromising our diet quality as we will miss out such important nutrients as fiber, folate, iron, niacin, calcium, thiamine, vitamin B12, zinc and phosphorous (The Daily Caller 1). It is time we be honest with ourselves and accept that there is a minority but sizeable population that truly needs to stay gluten free, but for larger majority of us it is only but fashion statement with serious ramifications to our health in the long term. As espoused in the two articles, therefore, I am in agreement with the opinion that overemphasis on gluten-free diet is a fad.
References:
CBS News. Gluten-free diet fad: Are celiac disease rates actually rising? 2012. Web. 2013.
Columbia Daily Tribune. Gluten-free foods gain popularity. 2013. Web. 2013.
Katz, David. Is Fluten-Free Just A Fad? 2011. Web. 2013.
The Daily Caller. Gluten-free diets rise in popularity, but may not be healthy. 2013. Web. 2013.
