People who don’t have celiac disease can have issues with gluten.
Considering the gluten-free diet and its facts and fad, we found a very interesting article.
Dr Maryanne Demasi made a research focusing on the benefits of the gluten-free diet for non-celiacs, plus other discoveries not so related to gluten itself.
According to the author the gluten-free diet had become very popular in Australia. A whooping 10% of the population there are on this diet. The supporters say a gluten-free diet can cure conditions such us depression, arthritis, and even autism.
Even if people don’t have celiac disease can experience benefits from a gluten-free diet. It’s called non-coeliac gluten sensitivity (NCGS).
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“I interviewed Melbourne gastroenterologist Dr Jason Tye-Din for Catalyst said:
“Sometimes parents of children with autism will find that the gluten-free diet may help their behaviour or patients who have arthritis find it helps with their joints,” said Tye-Din.
“I don’t want to say that there’s no benefit, we just haven’t yet been able to conduct the studies to show with good scientific proof that it’s happening.”
Here’s the thing about gluten. For 2.5 million years our Palaeolithic ancestors were gluten-free. It’s only in the last 10,000 years – with the advent of agriculture – that gluten became part of our diet. It now makes up 20% of the calories we eat.
“However, new research is linking gluten to an increase in the risk of inflammation and autoimmune diseases like arthritis and Hashimoto’s thyroid disease.
One of the world leaders in the field of gluten research is Italian-born Professor Alessio Fasano. In 2000, his research lab discovered that gluten could stimulate a molecule in the gut called “zonulin”.
“Zonulin is a protein that has the capability to modulate the permeability of the gut,” said Fasano.
But what if the benefits of going gluten-free have nothing to do with gluten? One area that has gained worldwide attention is the idea that it’s the other components of wheat that are causing people’s gut problems.
The wheat kernel has many other components with fancy names like “agglutinins”, “amylase trypsin inhibitors” (ATIs) and Fermentable Oligo,- Di- and Mono-saccharides And Polyols (“Fodmaps”).
Most of the research into this area has been focused on Fodmaps. Put simply, they’re a group of carbohydrates found in wheat staples like bread, pasta and cereal but also in fruit and vegetables like apples, legumes, garlic and onions.
They’re normally beneficial for gut bacteria. Unfortunately for some people, they are sensitive to them.
So is the gluten-free diet healthier? Should you get onboard even though you don’t have any issues with gluten? Well, I suppose it depends on how you go about it.
If you stick to fresh, unprocessed foods like fish, meat, eggs, nuts and vegetables, then you’re bound to win out. Eat processed foods like gluten-free cakes, biscuits and pastries, and you shouldn’t expect any benefit. After all, gluten-free junk food, is still junk food.”
Dr Maryanne Demasi is a presenter/producer on the ABC’s Catalyst program. Tuesday 24 November’s episode, Gluten: A gut feeling, will air at 8pm on ABC1.