The Newest Diet in Town: A Few Observations on Gluten-Free Dieting

You know how you can be totally oblivious to something? Then you
catch wind of it; maybe you hear about it from a friend, or you read
an article. Suddenly - BAM! - it seems to pop up everywhere! For me,
that's the term "gluten-free."Last week, I knew virtually nothing
about the protein found in wheat, rye, and barley. Yet, literally, in
the last few days, it appears to be showing up on all horizons. This
could be due in part to the revelation that Chelsea Clinton's
500-pound wedding cake was not only the size of a small trampoline,
but equally noteworthy, was that it was also gluten free. The sudden
(at least in my world) popularity of gluten-free could also be related
to the fact that gluten-free dieting is growing in popularity among
Hollywood's upper crust (which, of course, would be made without
flour).There are legitimate reasons for a gluten-free diet, most
notably the treatment of Celiac Disease (CD), also known as gluten
intolerance. This lifelong digestive disorder affects approximately
one of every 133 people. For its sufferers, consuming foods containing
gluten damages the small intestine, preventing proper food absorption,
resulting in symptoms ranging from diarrhea to weight loss, bloating,
or malnutrition. There also might be a connection to osteoporosis, and
in some cases, lack of treatment for CD has even been connected to
cancer. (Some people believe children with autism are sensitive to
gluten, and avoiding the protein can improve certain symptoms,
although the idea is controversial.)Going gluten free to shed pounds
however is using a steamroller to flatten wheat-free dough. It'll get
the job done, but there are much easier ways to do it.Thinking of
trying it? Get ready to read every single, solitary food label on
every product you buy. Some must-avoid ingredients are obvious, such
as wheat, wheat gluten, barley, or rye. Yet, others are hidden: malt
(made from barley) and hydrolyzed vegetable protein (often contains
wheat). Oats are indeed an alternative but for some, may cause
abdominal pain, bloating, and diarrhea.The gluten-free diet is no
cakewalk, um, er, oatmeal walk. It's plain difficult and is for the
truly dedicated. The forbidden food list consists of the more common
breads - including white, wheat, marble, and rye. No more lox and
cream cheese on bagels either; or for that matter, muffins,
croissants, hamburger buns, or scones. Pizza, and pasta become fond
memories, as do most breakfast cereals, cakes, pies, and other treats.
One positive note is that those following this restrictive diet will
never worry about a beer belly. Yep, most beers are made from barley
malt, another on the illicit ingredient list.There are more and more
alternatives to many of those foods, and what is allowed is by no
means sparse. Chow down on rice, potatoes, fresh fruits, vegetables,
eggs, milk products, chicken (not nuggets), fish, and beef. Summed up,
unprocessed meat sans additives are great for a gluten-free diet.Of
course, from a practical view, if we ate fresh, unprocessed foods
(gluten-free or not), and emphasized fruits and vegetables, we'd
probably be healthier, and most likely at our correct weight anyway.
However, it doesn't appear to be unhealthy. It's not easy, and it does
tend to be more expensive than simply balancing your diet, so if you
try it, you might be a bit stressed - especially at first. The good
news is wine and liquors are generally gluten-free so at the end of a
long day of label-reading, you can still have a drink.