Benefits of a Gluten-Free Diet
Diane Chang
Over the past decade, the gluten-free diet has gone from a misunderstood trend to gut game-changer for celiac disease sufferers. Even those with slight gluten intolerances claim improved health support, increased energy and even weight loss when laying off gluten completely.<1>
It was once incredibly disappointing for food lovers with gluten sensitivities to discover that eating a bowl of wheat pasta would result in a host of issues, like fatigue, hives, dermatitis, bloating, and cramps. And worse, for someone with celiac disease, a tiny misstep could lead to malabsorption and a severe inflammatory response that causes intestinal damage.<2> Sufferers were met with the devastating choice of giving up certain foods forever or dealing with autoimmune issues. For instance, a flaky, buttery croissant may seem like a harmless and tempting snack to those of us with zero gluten problems––for the unlucky rest of us, it’s a ticking time bomb. An ice cold beer? Nope.
While gluten is mostly commonly associated with wheat, it’s a family of proteins that’s found in other grains like barley, semolina, spelt and rye.<3> Herein lies the issue for people with gluten issues. When gluten proteins are absorbed into the walls of the small intestines, the immune system misreads and rejects them, triggering an inflammatory response that damages gut tissue and may cause short-term and long-term discomfort for the body.<4> That’s why the careful maintenance of a gluten-free diet is critical. Discerning which trigger-foods to avoid is a start; sticking to the plan is key. It requires doing diligent research, consulting with a doctor, and for many, overhauling one’s grocery list.
Luckily, the food and fitness industries have stepped up to meet obvious dietary needs of their gluten-free consumers. Cheese boards can now be filled with crackers made from legumes, seeds, and gluten-free whole grains. Loaves of gluten-free bread can satisfy those inevitable sandwich cravings. Corn- or rice-based pastas now rival the semolina varieties in taste and texture. With all of the options available, going gluten-free has never been easier. Yet one hurdle remains. Consumers on a gluten-free diet cannot always assume that all gluten-free products on market shelves are actually nutritious or even actually gluten-free. They’re not all created equal. They’re not all good for you.
Take protein powders for example. While whey-based or plant-based protein powders should technically be sans gluten, a lot of cross-contamination can occur in the processing stage of the powders. Therefore, unless the product is certified gluten-free, it’s safe to assume it might not be. For this reason, here at Biochem, we offer clean, delicious whey and plant protein powders that are keto-friendly and of course, certified gluten-free. After all, gluten-free lifestyles have become common. And we believe in meeting consumers where they are, which is (hopefully) with a healthier place with a much happier gut.
<1> https://www.hsph.harvard.edu/nutritionsource/healthy-weight/diet-reviews/gluten-free-diet-weight-loss/
<2> https://www.health.harvard.edu/blog/going-gluten-free-just-because-heres-what-you-need-to-know-201302205916
<3> https://www.hsph.harvard.edu/nutritionsource/gluten/
<4> https://www.healthline.com/nutrition/is-gluten-bad#intolerance