Gluten is a protein found in wheat, barley, rye, and other grains, crucial for the texture of many baked goods but problematic for those with celiac disease or gluten sensitivity.
Recent insights from dietitian Dany Faccio highlight the misconceptions surrounding gluten. Many individuals eliminate gluten from their diets without proper diagnosis, which can lead to misleading health improvements.
Faccio emphasizes that gluten is present in numerous foods, including processed items like chocolates, sauces, and ready-made meals, beyond the obvious bread and pasta. Even lentils can be contaminated with gluten due to similar sizes of grains during processing.
For those with celiac disease, consuming even small amounts of gluten can cause serious health issues, including damage to the intestinal lining and nutrient absorption problems. Symptoms can be subtle, such as fatigue or irritability, complicating diagnosis.
Faccio warns against the trend of eliminating gluten for weight loss, asserting that gluten itself does not determine health. Instead, a balanced diet rich in whole foods is essential for everyone, regardless of gluten sensitivity.
She also criticizes the misinformation spread by influencers promoting gluten-free diets without scientific backing, which can lead to unnecessary fear and stigma surrounding gluten.
The only effective treatment for celiac disease remains a strict gluten-free diet, and ongoing education is crucial for those affected.