The New York Times piece on eating gluten free in NYC has struck a chord. It’s even beat out the stock market drop and the obesity-is-contagious-from-your-friends story of the moment in most e-mailed.
The stock market will come back. And people trying to lose weight have been sabotaged, consoled, cajoled and taunted by their friends for decades. It’s not pretty, but it’s true, and good for the New England Journal of Medicine for noticing this, and making it scientifically acceptable to call sabotage what it is.
But gluten free has been just for people with celiac disease, who must avoid gluten (the major protein in wheat, rye and barley) because it causes
-recurring abdominal bloating and pain
-pale, foul-smelling, or fatty stool
-weight loss/weight gain
-missed menstrual periods
-low bone mineral density
It also gives baked goods elasticity and structure, and celiac patients lymphoma, osteoporosis, and infertility.
And because 97 percent of celiacs are not diagnosed, and there are more than 2 million, it’s important to figure it out yourself, even if it means private lab testing, or taking the scientifically sound, free and popular glutenfreequiz, or just eating more of Alton Brown’s gluten free chocolate chip cookies.
Now gluten free is moving into the mainstream.
People who are healthy and want to stay that way are looking into gluten free.
People with type I diabetes, and iron deficiency anemia, and relatives with the disease are learning that they should know their risk.
And Chinese cat food notwithstanding, gluten is in nearly everything—even foods that have no bounce, at all. Like, cat food. And soy sauce. And toothpaste. And so on.
If you want to know if you should eat gluten free, take the gluten free quiz. Your life (and real satisfaction) may depend on it.