
You’ve either heard of it, tried it, or know someone who has: gluten-free diets. While it works wonders for those with Celiac disease or gluten insensitivity, people across the country are shunning gluten to reduce inflammation, increase energy, eat healthier, lose weight or avoid carbs. Hence, the number of newly introduced gluten-free products has skyrocketed from about 103 in 2003 to 832 in 2008.
However, I say don’t do it if you don’t have to! Gluten-free diets tend to be higher in fat, and low in fiber and nutrients. Studies have shown that gluten-free diets can be deficient in fiber, iron, folate, niacin (vitamin B3), thiamine (vitamin B1), calcium, vitamin B12, phosphorus and zinc.
Going gluten-free can lead to weight gain as well – especially if you rely on highly-processed gluten-free foods, “which tend to be higher in fat, calories and sugar than their gluten-containing counterparts,” says Rachel Begun, a food industry consultant who has celiac disease. Without gluten-containing ingredients, which have a sticky component, gluten-free products may contain extra oil, butter or eggs to compensate. This creates a very calorie-dense product that may contain unexpected calories. It may also compel you to eat more than usual. After eliminating fiber-rich, gluten-containing products, you’ll feel less satisfied and want to eat larger portions of food – which could lead to weight gain.
However, many people choose to go gluten free anyway – and for understandable reasons. Some graciously do it to support a loved one who has Celiac disease, while others are just plain curious. Here are some tips to make sure you’re staying healthy while going gluten-free. Read more »












