Grain Growers Get a Rise Out of Gluten Free Trend
Below is a press release that I’m printing word for word for the purpose of discussion – not because I necessarily agree with everything in it. I’m adding this note to point out that the story comes from “The Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet.”
What are your thoughts? Leave a comment below.
New Research Debunks Gluten-free Diet for Weight Loss
WASHINGTON, Aug. 23, 2012 /PRNewswire/ — Research published in the latest issue of the Journal of the Academy of Nutrition and Dietetics indicates there is no benefit for the average healthy adult to follow the gluten-free diet. It also debunks the perception that going gluten-free is an effective way to lose weight. The paper, “Gluten-Free Diet: Imprudent Dietary Advice for the General Population?” authored by Arizona State University professor and researcher, Glenn Gaesser, PhD, addresses common misperceptions about the gluten-free diet and explores the scientific support for following it.
The term gluten refers to protein found in the grains wheat, rye and barley. People affected by celiac disease and gluten sensitivity must avoid all foods containing gluten; currently, the gluten-free diet is the only treatment for these conditions. Approximately one percent of Americans have celiac disease and another six percent are estimated to suffer from gluten sensitivity, yet many others believe going gluten-free leads to good health.
Despite purported health claims often seen in the media, Dr. Gaesser found there is no evidence that the gluten-free diet provides benefits to the general population and that gluten itself may, in fact, provide important benefits, such as supporting heart, gut and immune system health. Likewise, he explored the perception that the gluten-free diet is effective for weight loss. After reviewing the existing research on gluten, Dr. Gaesser concluded the gluten-free diet is not an effective weight-loss method. In fact, it frequently leads to weight gain because many gluten-free products contain more added fats and sugars than their gluten-containing counterparts.
“This paper is one of the first to look at the other side of the gluten craze. While the gluten-free diet is an important medical treatment for people with celiac disease and gluten sensitivity, far too many Americans are following the diet for reasons that simply do not make sense,” stated Dr. Gaesser. “Even though it has been endorsed by celebrities for weight loss, let’s face it – they are not the experts on nutrition and health. It’s time to listen to the science.”
These findings run counter to a recent Harris survey of more than 2,000 adults polled about their perceptions and use of the gluten-free diet. Of those participants who followed the diet, half reported doing it to “feel better” and 26% as a “diet for losing weight.” Furthermore, according to a 2011 report from Packaged Facts, the gluten-free product market grew by a rate of 30% each year between 2006 and 2010; reasons for this rapid growth include more accurate testing methods for celiac disease and gluten sensitivity, the perception gluten-free products are healthier in addition to endorsements from celebrities.
This disconnect illustrates the need for stronger efforts to educate the public about reasons for following the gluten-free diet.
For expert nutrition advice, and more information about the gluten-free diet, please visit www.gowiththegrain.org.
About the Grain Foods Foundation
The Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet. Directed by a board of trustees, funding for the Foundation is provided through voluntary donations from private grain-based food companies and is supplemented by industry associations. For more information about the Grain Foods Foundation, visit gowiththegrain.org.
Above is a press release that I’m printing word for word for the purpose of discussion – not because I necessarily agree with everything in it. I’m adding this note to point out that the story comes from “The Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet.”
What are your thoughts? Leave a comment below.
I can understand why the Grain Foods Foundation would want to call Gluten Free a “craze” as eliminating grains from ones diet would affect their sales. Maybe “whole grains” are healthy for the rest of the population but I really doubt it. After all, we have eaten grains for centuries, it’s a staple, and the government requires whole grains for a “healthy” diet. “It has to be good for you because it is on the government food pyramid.” All this marketing makes it hard to see the truth about grains.
Those of us that have experienced real health challenges because of gluten know that eliminating gluten is not a “craze” but a life saving or life extending way of eating. When I eliminated soy, corn, wheat, barley, rye, and other genetically modified grains I did lose weight (25 lbs of inflammation), my “arthritis” disappeared, my cholesterol is now perfect, and my nutrient absorption is improved.
We, those that are gluten free, KNOW and experience the health benefits of leading a gluten free life. We know the truth. In addition, with the drought driving up the price of grains we can happily be saving money by being a part of the Gluten FREE “craze.”
I MAY just put out my own press release. Two years ago I could not walk. I found, at age 56, I had severe arthritis in every joint. My doctor suggested that I not eat the three most common joint irritants: wheat, corn and cow’s milk dairy.
“Whole wheat is ok, right?” I asked. “No,” he said, “all wheat.”
Within 24 hours the pain was in half. (“The pain” was level 10 out of 10. It was enough to make me cry and send me to the hospital twice. I wasn’t familiar with arthritis, so I couldn’t believe that it would feel like there was sand in my joints OR someone was stabbing my feet.)
Within 48 hours I could play tennis again.
I found that the irritant was wheat. Five months into my wheat-free diet, I spent three days painting my living room. I was being lazy, and not eating a balanced diet. I basically ate Tostitos and Hot Tamales (the candy). What I really did, was flood my body with corn (and corn syrup). Now I overloaded my body with corn, and it was causing the same “wheat” pain in every joint. Add corn to the list of things that make me can’t walk. Taking corn out of my diet is much worse that eliminating wheat. Corn is in everything!
Three months into my corn-and-wheat-free diet, the pain came back again. Discovered it was the corn in my vitamins. Corn by-products are commonly used in medicine as a binder … to keep everything together.
I’m not a celiac. It may not be gluten that irritates my joints. I know something in those two ingredients does, AND two years of not eating them, I believe it is only the GMO versions that bother me. My doc tells me that there is substantially more gluten in GMO wheat than non-GMO wheat. I don’t know, but I continue to walk.
Call my doctor a quack, but he helped me walk again without the use of drugs. Call me extreme, but, at 58, my life’s not over because I can’t walk because I listen to alternative.
I call the FDA and the food industry liars. If I know what I do, they HAVE to know, and there are many who are covering it up. Shame on them for immobilizing the citizens of the United States, one bite at a time.
I have to agree to a point. I am a health coach and many clients think that gluten free automatically means weight loss. However, when they simply substitute their current packaged foods with gluten free packaged foods they do tend to gain weight. I always educate my clients on eating those foods that are naturally gluten free such as vegetables, fruits, other whole grains, meats and dairy and avoiding packaged foods all together. This is how I coach everyone to eat anyway, real foods. A packaged gluten free treat once in a while is fine but they shouldn’t be your complete diet everyday.
P.S. Because eliminating corn and wheat from my diet has made such a huge impact on me, at my urging, I’ve influenced about 10 other people to cut these items from their diet permanently.
Correction, I only urge them to cut corn, wheat and cow’s-milk dairy from their diet for five days. They then put one back into their bodies, one day at a time. They will know which food is the culprit AND their body’s reaction to that product within two hours of ingesting it (after not eating it for five days). I knew in 15 minutes.
They make the decision to remove whichever ingredient their bodies don’t like. Most often it’s wheat. For my hubby, it’s corn.
I was diagnosed with Sprue in 2003. The nurse gave me a pamphlet and said ‘You’ll be fine, just cut back on bread.” I lived on an Rx for loose stools then my iron was so low I saw a cancer specialist, but he found it to be the iron problem and sent me back to my GP who went through my records and said “What are you eating?’ I went through my basic diet. He said “But you have Celiacs are you crazy?” He then went through everything with me and got me on track. I am heavy and have not lost a great deal of weight but my blood work is good, my stamina is great and I feel like a million bucks. The biggest thing was my gut but I also have far fewer problems with sleep and arthritis. Gluten free is not the fix all but I stick to it for my health. Many people think it is a craze but for me it is a life style dictated by a disease. I am grateful for the companies that are making my choices more abundant.
I have found little benefit to gluten-free packaged foods. The “grain” is not whole grain; in most cases, it turns immediately to sugar. Fortunate for me, I can eat rye, so that opens the door to a few “real” crackers and bread. But gluten-free baked goods served a purpose when I first went wheat/corn free. I used them sparingly to satisfy cravings for bread and like items (crackers, waffles, etc.)
After a year, I rarely needed them. I transitioned to a near 100% vegetable, fruit, bean diet, even cutting severely back on meats (now mostly chicken and fish).
There are so many ways to eat gluten free without eating bread- and chip-like items:
– lettuce-wrapped tacos
– sandwiches without the bread
– no rolls for me
Have also found that eating organic (primarily eliminating the dirty dozen), doesn’t cost more. When you buy more pure ingredients, you’re in the kitchen more enjoying using those ingredients, and much less goes to waste. This aspect of my diet was inspired by the movie:
Food Beware: The French Organic Revolution.
What I hate about this gluten free craze is that for those of us with celiac, we’re sometimes not taken seriously because staff at restaurants feel its a food trend or diet choice. I have had more servers tell me that if its not that serious I can eat these certain foods. if it wasn’t serious I wouldn’t be bringing it up. after suffering for three years with horrible dizziness, numb arms and legs,, being told all I have is depression and anxiety because all tests were coming back normal and being told maybe I had fibromyalgia, a gluten free diet has made a world of difference for me. so to all restaurants out there… if someone tells you they have a gluten allergy don’t ask how serious it is and what happens if they eat any. chances are if they tell you its an allergy its serious.
Really…. Ditto what Jan says!
Payroll Cash Advance Loan, Magnum Cash Loans, 100 Approved Payday Loans … … Cious etals not only eom the extent and the ego mind which. Plamtiff paid it … Payday Ameri … integrates, markets and services these advanced systems, which continue to … of Cymer in a cash-and-stock transaction currently valued at EUR 1.95 billion.