Gluten-Free means that something does not have gluten. Gluten is a protein found in wheat and some other grains.
Gluten triggers symptoms in people with a condition known as celiac disease. The details are complicated, and you can find them by searching on the internet.
Aside from people with celiac disease, no evidence avoiding gluten has any effect on health whatsoever.
Gluten-free, Some Generic Notion With It
The proposed conditions of “gluten sensitivity,” etc. have no basis in medical fact, no diagnostic criteria, no lab test, or physical finding. It is an unresolved question at this point whether there is some non-celiac disorder related to gluten. Still, there is no evidence it exists and attempts to nail down what it may have. All shows that it merely has people reacting to a fear of gluten, rather than to the actual presence of gluten.
Additionally, it is better to ask instead of just jumping on the “gluten-free” foods. Most of the articles define what gluten is. Like I only mentioned above. They explained what it is and the percentage of people who have real medical conditions that require them to be gluten-free. For the rest, the thinking, if there is any, is that if being gluten-free is good for somebody who is “sick,” it will be good for me since I’m not even “sick.” Gluten-free is not adding something positive to the diet of a healthy person. It’s removing a substance that is harmful to a relatively small number of people. Those people need this information to avoid certain foods but most likely have educated themselves about what they can and can’t eat.
Some More To Know About Gluten-
Because the rest of us generally don’t know what goes into what we eat, or care, we take the lazy way out and let marketers tell us what is good for us. That is how tomatoes end up with “gluten-free” stickers on them, bananas are labeled “cholesterol-free,” and some soft drinks show units of “energy” instead of calories. Don’t rely too much on the government to protect our food and to ensure proper labeling.
Educate yourself as you’re doing by asking the question. Also, reading_helps a lot as this one. There are plenty of good books about food facts and myths, about food production, labeling, things you wouldn’t eat if you knew about them, produce from other countries labeled “organic” with very little oversight, “wild-caught” fish and seafood from other countries that is farm-raised and that pretty unsanitary at times, how much ground up bone is allowable in ground turkey, how much water or other liquid can be injected into ham, all the different names for types of sugars so they can be truthfully on labels. Still, consumers don’t know they’re eating five kinds of sugar in one item. Some of these things may not necessarily be harmful, but it’s not altogether honest either.
So, be smart and ask questions. If you needed to be gluten-free, you probably would have had enough problems by now that your doctor would have advised you.