Unestablished. Though many claims to the advantages of a gluten-free diet are made for those without celiac disease, they have not been scientifically established.
No real value. People who have no allergy to gluten don't benefit from a gluten-free diet. Gluten-free foods use grains such as corn and sorghum that don't have gluten, but such foods are more expensive and harder to find. Healthy gluten-free foods are fine for anyone to eat, as long as they are part of a balanced diet.
Less leaky gut. Gluten tends to increase gut permeability, which is bad. It does this in everyone, not just those who are celiac. Wheat is also sprayed with round-up, and not eating it means less toxic exposure.
I don't see why. Following a gluten free diet is incredibly difficult and expensive. Obviously, if you are sensitive to gluten and it causes GI symptoms, you will benefit greatly. But there is no significant evidence that such a diet will help you lose weight, boost energy or be healthier. While giving up a lot of carbs (bread/pasta/cereal/pizza/beer) may help weight loss, you can do it with fewer restrictions.
Fad/myth. You will read several testimonials extoling the virtue of GF diets but strict adherence difficult and has no valid payoff beyond a placebo effect (seen in about 30% of such fads). If you really are gluten sensitive you should find out, because the condition has other associated problems that can be overlooked if you are not monitored properly.
Do you think that it's better for o+ people to consider a gluten free diet even if they don't have celiac disease? N.B I hv a potential Crohn's disease
It depends. There are many food "intolerances" that are not clear "syndromes" and can be very individual. You may find you feel better off wheat even if you don't have celiac disease per se. So trial and error to sort it out personal intolerances is ok. But stop for a week, then rechallenge for a week for a few cycles. Be sure it is real or you may just have a sensitive stomach and end up a dietary cripple.
No relationship. Gluten free diet benefits only those who are truly sensitive to gluten you need to consult a GI doctor if you suspect you may have a gluten issue or crohn's disease. Your blood type has nothing to do with either.
No. Many products use gluten as a thickening agent so it is very important that you read all labels before buying. A gluten free diet demands dedication and persistence.
Yes & YES!!! Yes, it is a fad, but for good reason. While less than 1% of those in the US have celiac disease, experts estimate ~10% have gluten sensitivity, distinct from celiac, which often causes GI symptoms, headaches & fatigue. Tests for celiac are negative so a trial of avoiding gluten is the best current test. See www. Webmd. Com/digestive-disorders/celiac-disease/features/gluten-intolerance-against-grain.
Food sensitivities. Some with GI distress feel better if they eliminate foods from their diet. Recently, the low-fodmaps diet is gaining traction for decreasing food hypersensitivity symptoms (these are not allergies!). Wheat based foods may be harder to digest, pull water into the gut, get fermented by bacteria and therefore increase gas in the gut. Stretch of the gut wall by fluids and gas cause GI symptoms.
Yes. Some people who don't have celiac do have gluten intolerance or gluten sensitivity. For them they are best avoiding gluten found in wheat, rye and barley. Celiac is a specific autoimmune disease to gluten. You can have a sensitivity or intolerance without being making autoimmune antibodies to it.
Yes, but unnecessary. People who have no ill symptoms and no allergy to gluten don't benefit from a gluten-free diet. Gluten-free foods use grains such as corn, rice, millet, quinoa, and sorghum that don't have gluten, but such foods are more expensive and harder to find. However, healthy gluten-free foods are fine for anyone to eat, as long as they are part of a balanced diet.
Yes. There is a sizeable body of scientific evidence showing that grains, as well as legumes, contain anti-nutrients that may increase intestinal permeability and cause leaky gut and associated symptoms eliminating gluten-containing grains (and sugars) from your diet, while introducing traditionally fermented foods, can help prevent leaky gut as well as other chronic health conditions.
Certainly but..... .. For children this is an unbelievably restricted diet. It is very difficult to sdhere to. In a study where parents were asked whether medicine or the diet was effective, where both would work, the choice by the parents was the medicine by a clear margin.
No. You either have it or you don't.
Celiac. They definitely should improve drastically if you are able to stick with a 100% gluten-free diet.
A few reasons. May not be true celiac disease; may be mild and changes have repaired on the gluten-free diet; disease process can be spotty, and biopsy may not have been from affected area of small bowel; may not be adequate tissue sampling, i.e. not enough pinches taken. Blood tests positive? If question, can do genetic testing to help exclude disease (if negative for the genetic abnormality), but can't confirm.
See below. If you avoid gluten, your intestine has time to heal. After a month on a gluten free diet, your intestine will look like anyone else's on endoscopy. The way to diagnose celiac is to actually eat gluten for 3-4 weeks prior to endoscopy, so that the intestinal atrophy is evident. Hope this helps!
Time to heal. Celiac disease is a reaction of the small intestine to the gluten protein in wheat, barley, and rye. Inflammation & other changes are seen on biopsy. However, inflammation can occur for other reasons, &blood tests are not 100% accurate. So, if blood tests are not revealing, one approach is 1mo off gluten. If biopsy shows improvement, then likely Celiac disease. If no change, may be something else.