Food trends come and go. Some diets are backed by the motivation to slim down while others are simply “what’s in” at that moment in time. Other diets are endorsed by celebrities or can be seen advertised on late night TV infomercials. But for some people, diets can be life threatening if not strictly followed.
One diet that is gaining momentum around the country is the gluten-free diet. Some people choose to live a gluten-free lifestyle, but for many, gluten weakens the villi and causes long-term health risks if frequently ingested. Gluten, which is found in wheat, barley and rye, has sparked a booming $5 billion per year industry in the United States where gluten-free products have become more readily avail- able in grocery stores and have made their way into the homes of countless people.
Celiac disease, an autoimmune condition that damages
the lining of the small intestine due to exposure from gluten and prohibits the proper absorption of nutrients by the body, prompts most people to choose a gluten-free lifestyle. For years, celiac disease remained undiagnosed by doctors. Only one in every 5,000 instances was properly diagnosed, according to Dr. Rajat Bhushan from the Metabolic Center of Louisiana. He said far more people are gluten intolerant now with nearly one percent of the population having celiac disease and more than 95 percent remaining undiagnosed. That means more than three million people have celiac dis- ease and only 200,000 know about it, according to the National Foundation for Celiac Awareness. The reasons for this are attributed to a lack of understanding of the condition and an increase in gluten wheat usage over the years, Bhushan added.
Despite the growing familiarity with these products and health concerns regarding gluten, the public regularly misunderstands gluten allergies. Dr. Sheetal Verma from the Metabolic Center of Louisiana said people often classify liv- ing a gluten-free lifestyle as a “trend diet”, which can diminish the severity of the medical issues people face when dealing with gluten-induced conditions.
“There is a health benefit for non-celiac people, because it is a healthier way of eating,” she said. “But, there are risks involved. Non-celiac people who choose this diet need supplements.”
Verma said there is a way for non-celiac people to fol- low a gluten-free diet, but there needs to be a balance.
There is a fine line between “need” and “choice” when it comes to gluten-free lifestyles, according to Gluten-Free Baton Rouge founder Julie Baron Sheffield. This is what of- ten confuses “regular” people, she joked. For some people, it is a trend diet, but it is a necessity for many, Sheffield added.
For those with intolerance, living a gluten-free lifestyle promotes better nourishment and absorption of the nutrients by the villi, which are small, finger-like projections in the lining of the intestinal wall, Verma said. Every patient’s reaction is different, but patients often describe it as a fog that has been lifted, she added.
“You no longer feel like you’re going through the motions, kind of like a zombie mode,” she said.
The severity of intolerance to gluten varies, from sensitivity to true intolerance (celiac disease), and different people have different symptoms, she said. Symptoms can include, but are not limited to: rashes, fatigue, gastrointestinal distress (such as diarrhea, gas, bloating, etc.), anemia, joint and muscle pain, mood disorders, neuropathy, osteoporosis, infertility and weight gain or loss.
It is a serious condition that must be controlled, Bhushan said. A person’s quality of life is important to con- sider, he added.
This served as a key factor to consider when students Heather Quick and Missy Wheeler were confronted with celiac disease. Quick, who is a textile apparel and merchandising sophomore, found out that she was gluten-intolerant during her freshman year of high school after many years of being sick. She said the transition to a gluten-free lifestyle was challenging, but she eventually found enjoyable foods that fit within her diet. Confusion from friends who didn’t understand her condition complicated the situation, she said.
“At first, I had a lot of negative reactions, because people didn’t believe me,” she said. “They had never heard of such a thing. I don’t think many people understand.”
Quick said her favorite thing is when people realize that she has to cut out everything from breads to pastas to cakes to even beer, something Wheeler said she could relate to when she tells her friends that she can’t eat gumbo be- cause of the roux.
“There is always a look of horror on their faces,” Wheeler added.
However, Wheeler, who is an international studies and English junior from Missouri, is new to the gluten-free scene after being diagnosed recently in February following frequent stomach pains and headaches. When switching to her new diet, Wheeler said her frustrations continued to linger as she dealt with mixed reactions from curious friends and tried to avoid being a burden to others. “I don’t usually bring it up unless I’m going out to eat
or in a situation where I need to turn down food that is offered to me,” Wheeler said. “I couldn’t be more sick of having that conversation. I feel bad for all of the friends I’ve had who are lactose-intolerant or decided to change their diet, because I know I asked them the same questions.”
Wheeler said she tries to not be an inconvenience, but it can be hard sometimes, especially when food options are limited on campus. LSU Dining offers gluten-free menu items in dining halls, but the Tiger Lair food court is limited. Both Wheeler and Quick think more options could be added to ease the minds of students.
To help students like Quick and Wheeler and other members of the community, Sheffield hopes that Gluten- Free Baton Rouge can serve as a platform to share information with others about where to shop and eat.
“There is a lack of convenience,” she said. “You can’t just eat anywhere, but it isn’t terribly difficult. It is getting better all the time.”
The group keeps track of an on-going list of “gluten- free friendly” and not so friendly restaurants and brands to keep tabs on the evolving gluten-free scene in Baton Rouge. Sheffield said the group allows people to speak freely about their discoveries or frustrations.
Neither Quick nor Wheeler has used the group, but both students think it would be beneficial. When facing the challenges of a gluten-free lifestyle, support is crucial be- cause it is definitely a lifestyle change, Quick added.
“It isn’t just a diet,” she said. “You have to be committed.”
Getting Around Gluten: Popular diet more than a trend for some
By Lauren Duhon
September 22, 2013
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