Why Eating Gluten Free Has Become One Big, Fat Joke

News flash: Just because something is gluten free doesn’t mean it’s healthy.

Do you eat gluten free? I do, and I’d be lying if I said it doesn’t bother me when people like Miley or Gwyneth advocate for a gluten-free diet as a way to drop a few pounds. I’d also be lying if I didn’t admit that I cringe every time I come across an article mocking a diet that’s had massive, wonderful repercussions for my health and the health of many other gluten-sensitive and celiac suffers.

I wish I could just ignore these things, but it’s exactly this kind of bad publicity that’s made me realize something: Somewhere, somehow, our diet—the gluten-free diet—has become one big, fat joke.

Whether it’s Pat Sajak thinking he’s cute by reassuring everyone that Wheel of Fortune is gluten free or bottled water companies jumping on the GF bandwagon by marking their products with a gluten-free label (it’s water, people!), everyone can plainly see that gluten-free diets is a funny joke. Problem is, I’m not laughing.

Where the transition occurred—from helping people go gluten-free to mocking the entire lifestyle—isn’t entirely clear. Although there is a well-meaning web presence intended to inform those who need guidance about how to go gluten-free, it’s now pretty commonplace to read and hear words that preach, warn, caution, denounce and even ridicule a diet that’s main intention is to help those who are sick get better by avoiding gluten.

Though I’d love to point fingers at celebrities (most of whom really haven’t helped the cause at all) or writers looking to get more hits on their articles, I think a large portion of the blame falls on us in the gluten-free world. After all, we’re the ones who first bought in to the idea that gluten-free ANYTHING (doughnuts, pastries, pasta, pizza, cookies, brownies, etc.) is healthy, and we’ve allowed large food companies to call the shots. I know it’s great to indulge from time to time, but companies who want to be on the forefront of gluten-free and celiac education are working their marketing teams to the bone to make sure that you’re hooked to their treats and buying them on a regular basis. Ask yourself: What’s so healthy about that?

Since so many people are trying out a gluten-free diet whether they medically need it or not, everyone wants a slice of the gluten-free food-product pie. It makes smart business sense, since this niche market is expected to gross around $3.4 billion in 2015. Companies are literally tripping over themselves to make a splash in this sector because they figure it’s a sure thing. Growth is steady while the price for consumers for gluten-free products can be as much as two times higher than the “normal” versions on shelves.

Thing is, the gluten-free versions aren’t any healthier for you. Let’s bust that myth right now: Since they’re made from high-glycemic flours and starches (like rice, corn, tapioca and potato) and are loaded with added sugar, gluten-free products are total sugar bombs. Tasty? Sure. Great for the companies’ bottom lines? Yep. Good for you? No. Regardless of what “healthy” labels companies put on their products, I’d wager that most of what’s out there doesn’t make the cut because of the flours, starches, sugar and gut-irritating fats used to produce them.

And remember this: No matter how many gluten-free magazines and bloggers rave about a new gluten-free product that they were sent by a food company, it doesn’t make it healthy. Many bloggers are paid by food companies to write about their products or are handed lots of free swag to entice them to do so. It’s “nearly free” advertising that has a serious shelf life because the write-up will stay online indefinitely, just waiting for Google to find it.

All of this leaves me wondering: Who the heck is really looking out for us? Trusted voices of the gluten-free world are often paid by companies to promote their products. Meanwhile, the consumer is left clueless, waiting to be told which is the next best gluten-free cake or cookie mix to buy. All this comes with a price much greater than the sticker at the grocery store and has led to the unraveling of public support, which seems to be more willing to accept that food like brownies are still bad for you, gluten-free or not.

So the next time you wonder why the jokes are rampant about living and eating gluten-free, consider how so little time and space is given to discussions about health, especially when the point of going gluten-free was to save your own. As a community, we’ve bought into the idea that a gluten-free label is healthy and too many times would rather stay in the dark about what we’re actually eating, even though it could set us up for issues like diabetes and a laundry list of other conditions.

The only way out of this predicament is to truly care about your health and make it a priority. Educate yourself, learn to cook real, naturally gluten-free food, and realize that food companies are there to sell you something, not educate you. That’s exactly where this business of jokes about gluten-free diets got started: when we let food companies control the conversation so that their profits expand as we all get sicker.


Jennifer Fugo is the founder of Gluten Free School, a website dedicated to teaching gluten-sensitive individuals commonsense, simple and powerful steps to get healthy. She’s a certified health coach named a “Gluten Free Guru” by Philadelphia magazine, who co-hosts the popular “Gluten-Free Sugar Cleanse” that teaches gluten-free folks how to kick their sugar addiction, regain control of their diet and feel awesome again. Jennifer is sought after speaker and expert for news contributions who has been featured on Yahoo! News, eHow, CNN and Philadelphia Magazine. Join her communities on Facebook and Twitter!

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  • Suzanne

    I am lactose intolerant and not gluten free. I’ve been diagnosed lactose intolerant since I was in 7th grade. At that time and up until only the last 5-10 years or so, it was very hard to find lactose-free options for milk and ice cream. So what did I do? I stopped liking ice cream. I stopped drinking milk. I made a concerted effort to avoid things with melty cheese and butter, and when I couldn’t avoid it, I was fortunate enough to be able to take a pill (which I realize gluten free cannot).
    What has irritated me about the gluten free movement is that many people look at it as a diet and a way to lose weight. Something to try out. Something to somehow make them more regular. Not because they were running to the bathroom after eating a piece of bread (something I know quite well when I accidentally have butter or miss a Lactaid). I also feel that if you “can’t” eat something, then avoid it! Why do people feel personally insulted when gluten free donuts or cake recipes aren’t available?! Ask yourself: do you REALLY need them that badly??
    Just my three cents on an eye-roll-inducing subject…

    • Jennifer Fugo

      Suzanne, you’re right in saying that a big issue is this notion that gluten-free is good for weight loss… when that’s definitely not the case. Some lose weight, while others put weight on. It’s why I’m a big fan of ultimately figuring out what your ideal food key is and sticking to that. It might happen to be gluten-free (or in your case, lactose-free), but it’s your unique diet based on what works for your body and what doesn’t. I’m sensitive to much more than just gluten… so I know what it’s like to have to re-craft the image of your ideal meals from breakfast through dinner. What I’ve found after getting sick AGAIN from eating junky gluten-free food is that if you focus on real food that happens to be gluten-free, you’ll be much better off all around.

    • Adrian LeCesne

      If you’re really dealing with a GF diet, you don’t get arrogant about not having an option, you just eat what you can. Dairy is in a lot of things, but wheat is more prevalent. I have to avoid both, and while its easy to spot milk, gluten is often in products like spices, malts, and sauces that the cook and waitstaff aren’t checking. Its much easier to get poisoned. Yeah, it can be eye-rolling when people go on about it, there’s not easy way around that :/

  • Chris Gannon

    For those with Celiac’s Disease like me, its nice to be able to have pasta or bread every once in awhile. Yes its easy to just avoid what you can’t eat SUZANNE, but its nice to have an option. For you, there is dairy free milk, butter etc. If you wanted it, you could have it.

    • Suzanne

      The vehemence with which people who are gluten free reply is also something I take issue with.
      There weren’t dairy free milk and butter back in the 90s or the early 2000’s and I got along just fine.

  • Chris Gannon

    I was diagnosed with Celiac’s Disease in 2001. There were no options then, like there is today. All I am saying (no vehemence in my typing tone) is that its nice to finally have GOOD options, that taste good.

    • Jennifer Fugo

      Chris, I agree with you that I’m appreciative that there are much better tasting treats out there than there were before. What was available in 2008 (when I was diagnosed) was pretty awful which is why I gave up on GF bread. So with that moment of gratitude, I also want to have a dialog about making healthier choices… this is the conversation that’s not being had and is so vital to good health.

    • Chris, I didn’t hear any vehemence in your tone at all. Have you checked out Dr. Bruce Fife’s books on cooking with coconut flour. I have tried several of the recipes and found them to be easy (coconut butter cookies) and quite good. I usually substitute Sweet Leaf stevia products for the sugar but that is optional. Almond flour is another flour I use that makes tasty treats and it also low carb and healthier than potato starch etc, and doesn’t take so many eggs as coconut flour. So there are ways to satisfy the sweet cravings and still be healthy about it. http://drlamarsproducts.com/collections/books/products/cooking-with-coconut-flour-with-dr-bruce-fife,

      There are also so many recipes online now for easy gluten free meals. Pinterest is a good place to go for that.

  • Amanda

    I agree with Chris. It is very difficult to just give up on food when then gluten protein exists in almost everything you look at on store shelves. The fact that a gluten free diet isn’t taken seriously makes it dangerous for Celiac Disease sufferers and those with gluten intolerance/sensitivity and allergies to eat out. If a restaurant offers gluten free options but the kitchen staff or managerial staff don’t respect or understand the health implications of cross contamination or shared fryers – the person dining there suffers, not the restaurant’s bottom line.

    I have encountered waitstaff scoffing behind my back about ordering a gluten free beer and asking about help navigating the menu. It boiled my blood and caused me to address the manager at one local restaurant.

    What is important is our mindset as a whole – we should not expect all restaurants to support or be able to accommodate us because it is our health we need to look out for. If we are truly concerned about our health, we should call ahead, speak with someone and ask them about their kitchen practices. Yes, it is difficult and takes time – but what is more important? Your health or the fact that the rest of your friends want to dine at location A when location B is comparable and safer for you?

    • Jennifer Fugo

      Amanda, I totally understand and obviously dining out is a whole other matter. I generally have a list of restaurants that I enjoy going to and suggest them to friends. If I’m going somewhere that can’t serve me, I’ll eat ahead of time and go for the enjoyment of being with friends. However, my friends know now that I need to go somewhere that’s safe for me to eat and they oblige me… it took time and certainly I lost some friends in the process, but my health is important and I would never ask anyone else to compromise their own simply so I could eat someplace questionable for them. I’m a big fan of makings sure that everyone is happy and the most educated you are and comfortable asking questions, the easier that becomes…. at least that’s been my experience.

  • Gabriella

    I was diagnosed about 7 years ago, and the GF pickings were slim, and really awful. I also read a lot and educated myself about the problem. I learned early on that GF substitute products were calorie-bombs, and limited myself to only occasional forays. I miss real pasta and real pizza and real bread. Knowing what I do, I can’t really understand those who willingly switch to a “GF” diet, particularly if they don’t really look into the other issues with the substitute flours. I have always preferred to use items when cooking that were natural and not processed. Butternut Squash is naturally gluten free and cooks up into amazing soups and side dishes, or main dishes if that’s what you prefer, and never come into contact with any flours.

    While I appreciate what changes have been wrought due to people adopting this way of eating, willingly, because there are more products available, and which taste far better than previous iterations, I loathe the side effect–the one where waitstaff and possibly chefs, snicker about the requests. Cross-contamination is a real issue and can make Celiac sufferers quite ill, which is decidedly not something the willful adaptors have to deal with.

    I suspect the reason some think it’s a good idea to eat gluten free is that they see people who have intolerances feel better and think they’ll benefit as well. They don’t have the debilitating pain that arises from eating gluten, until you know to eliminate it from your diet, and can’t really understand how much better one feels after making the necessary changes.

    This is truly the double-edged sword. Because more people are eating this way, better options for substitute foods have arisen. Because more people are eating this way and don’t have problems to begin with, have subject us all to scorn and derision. Is there a way to reach some happy medium, besides encouraging people to eat more foods closer to their natural state?

  • Agwi7

    Jennifer… you are confusing two issues here… Gluten-free is not a diet, it’s a lifestyle. It’s also not a weight loss method. Getting rid of gluten, however makes you healthier, cleaner and helps speeding up metabolism and digestion. Get your facts straight!

    • Jennifer Fugo

      Agwi7, I’m not confusing anything… I live the lifestyle and also eat a gluten-free diet. Getting rid of gluten does not in any way, shape or form guarantee that you’ll be healthier, cleaner or have an increased metabolism or digestion. There are plenty of experts out there who will disagree with you on that as do I. Simply removing gluten and eating GF cookies all day will guarantee none of those things you’ve just mentioned. And to live the lifestyle means you go beyond the diet/food part to make sure that your kitchen, bathroom, makeup, hair & body care products and more are GF. I even go so far to have my cats eat gluten-free and have made sure that their litter is also gluten-free. I know exactly what the lifestyle is… I’ve lived it every single day since 2008.

      • sprawl

        If you have Celiac then you are 100% better off eating GF cookies all day as opposed to eating a healthful diet containing gluten.

        If you have problems with your weight or diabetes as a result of poor GF diet choices you can then address them separately but we’re pretty resilient omnivores and eliminating a protein from your diet which is actively causing damage to one of the most sensitive parts of your digestive system should always be the priority.

    • lombadesign

      Yes there are two issues here. Getting rid of gluten for many people-1% of the population according to the NIH and every other source,-is a huge life saving decision. however most of the gluten free products on the market are not what anyone could consider nutritional by any means, unfortunately. they may be healthier for someone who needs to avoid gluten, but there is almost zero nutrition in a bunch of milled white rice. take charge of your own health people! No one’s going to do it for you. Make your own food if you have to. The quality of your life is up to you. F the trends. Do what you need to in order to eat healthy and avoid disease. The medical industry is informed by big pharma and are clueless to celiac disease since the only cure is nutritionally based and against their entire premise of making huge huge huge huge amounts of money from people actually getting sick, but the information is out there if you look for it. I recommend the film Food Matters.

  • Bonnie

    What I have a hard time with are people who are gluten free unless it’s not convenient. I am 100% gluten free and so are two of my kids. My son is extremely sensitive and becomes suicidal when accidentally glutened. It’s very confusing for him when someone who is gluten free has just one piece of pizza, or bite of cake, or eats the top off the cheesecake, avoiding the gluten crust. It’s also confusing to people who eat gluten who think I’m crazy for not eating something that was next to something with gluten, or not letting my son eat something that could be cross contaminated. Even people who understand that we can’t have gluten make comments and think I’m crazy for worrying about cross contamination. “He’s really that sensitive?” Argh. Um, yeah, he’s really that sensitive. We’re talking life or death. They just think I’m being a drama queen. I feel very judged even though I know I’m doing the right thing.

    • DonnyM

      My wife and 8 year old daughter are emotionally and psychologically effected by gluten. It can be very tough as my daughter fails to see how eating some crackers at her friends will effect her emotional state for nearly 36 hours. Turning her into a mess of emotional instability and tears. My wife has come a LONG ways in the last 5 years. There is considerable research into the WGA1 and WGA2 proteins in gluten triggering schizophrenic like episodes.

      • Donny have you seen this article. http://www.undergroundhealth.com/modern-wheat-is-the-perfect-chronic-poison-says-expert/. It is long but very informative about why it isn’t just the gluten, it is also the wheat itself. Depression is one of the problems. You might want to check out http://www.drlamarsproducts.com and look at the Liquid Bentonite. If either one of them do happen to get gluten or wheat the liquid bentonite pulls the toxins out of the blood stream so the effects might no be so bad or so long. Another really good resource is The False Fat Diet by Dr. Elson Haas. It is about food sensitivities and very informative. I went to a chiropractor once who tested me and told me I was sensitive to the wheat, it wasn’t the gluten for me at all. I already knew that but hadn’t shared it with him. People also need to realize that it could be combinations of things that exacerbate the issues as well, for example combining several of what Dr. Haas calls the sensitive 7, wheat, corn, eggs, peanuts, soy, sugar and dairy. He helps you to understand how to determine what one might be sensitive to and which labs in the country can do sensitivity testing because that is a special test different from allergy testing.

        • DonnyM

          Thanks for the link. I’ll check it out, in this case though one can’t really have wheat without gluten. As for the results, it’s closer to psychosis, which is supported by studies for decades as well. http://www.greenmedinfo.com/blog/60-years-research-links-gluten-grains-schizophrenia

          Life and health is so complicated these days due to what we’ve done to the air, water, soil, food and ourselves. It’s such a sad state of affairs.

          • I know you can’t have wheat without gluten but if it is the wheat, rather than the gluten, it does open up some possiblities that might make it easier on your wife and daughter. For example, spelt is an ancient grain that does have gluten but isn’t hybridized like wheat has been so may not have the same affect. It makes sense to find out which it really is, wheat or gluten, that is why I sent the link.
            Yes you are right, life is complicated, how do you feel about vaccines?

          • DonnyM

            That makes sense. I’ll ask her if we tried spelt. I know for her processed wheat, which increases the WGA proteins dramatically increases the reaction.

            As far as vaccines I think they’re the reason that eggs, peanuts and dairy are in the top allergens and avoid them as the risk of disease isn’t worth the risk of side effects or damage in my opinion.

          • So glad to hear that you don’t do vaccines.

      • Z

        how did you guys find out about the link between glutten and emotions? Im curious

        • DonnyM

          My wife has had emotional problems, essentially since starting her period. Over the years, she’s tried many things and was on a cocktail of pills when we first met. We slowly weaned her off them, modified our diet, increased excercise and started working on her outlook on life and self esteem, all of which helped a lot. however results were mixed, and she would suddenly drop back into it for no apparent reason. We were wondering about her being bipolar. While my wife was pregnant she developed intense indigestion, that we discovered decreased dramatically when she stopped eating grains. A few weeks after delivery, she started eating grains again, a joyous moment to her at the time, her emotional issues came back as strong as ever, and were chalked up to postpartum at the time. 8 months later is was getting worse, and she checked herself into the ER, as a precaution as she was thinking of harming herself. They referred her to an emotional support clinic and psychologist that listened to her story and told her to go on an elimination diet of Rice, Banana’s and Applesauce for a week. Then have a piece of her favorite bread and record how she felt every 10 mins. To eat 2 pieces 4 hours later and repeat the recording. Over 3 months we tried a lot of experiments like that with different grains. For my wife, 2 bites and 15 mins were the amount and time it takes for it to affect her at all. It makes her irrational and irritated. The more she eats, the more intense and longer it lasts. It can turn to rage and physical violence at it’s worst. The longer she goes without it, the more sensitive she’s become to even small doses. For her sprouted wheat is the worst. Studies show that WGA proteins are more increased in sprouted wheat. Several time’s we’ve wondered why things get irregular again, and it’s been an erroneous ingredient in a vitamin or product that we’ve started using, which as soon as it’s eliminated things return to normal. So far this behavior has also been shown in my 8 year old. However, at this time she just gets extremely emotional. Upset and crying, instead of angry. My youngest daughter so far doens’t exhibit any signs, but she’s only 3. Our son isn’t effected at all that we can tell, at 17.

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    • Manny Borges

      Honestly, valid or not, your tone and words paint the picture of a drama queen.
      Celiac is a very real disease , and it can really only be 100% diagnosed via a biopsy.
      Even if you are just intolerant, it takes time for the gluten to cause the damage that blocks the vitamin absorption, and that is the only know reason I am aware of that gluten causes mood changes.
      One cookie, or sandwich, or whatever, really can’t do that.

      And if you do feel it can, then a quick counter would be to stuff a zinc rich vitamin in him and hope you get some absorption along the rest of the gastro-intestinal system.


  • Brandi K.

    Bonnie – You said your son becomes suicidal. Does that mean that he experiences psychological effects? What were his symptoms before diagnosis? I ask because I was diagnosed with Celiac Disease 4 years ago with typical gastro symptoms. I have tested my kids, but my son struggles with a lot of mood and behavioral (anger, aggression, impulsiveness) and I keep wondering if that could be a symptom.

    • DonnyM

      Gluten makes my wife angry, the more she eats, the angrier and less rational she gets. My 8 year old daughter gets extremely emotional. Crying episodes, irrationally upset about the tiniest things. I’ve read about research on the WGA1 and WGA2 proteins in gluten being the culprit. It took 6 months of elimination diets and dairying to notice a correlation and we’ve tested it 100’s of times. I would be fairly positive that if studies were done on angry drunks they would find that they’re gluten sensitive. For my wife it intensified after the birth of my daughter, but she’s had similar irrational psychosis since she started her period. We’ve noticed it with my daughter since she was born, but really nailed it down when she turned 6.

  • Brandi K.

    Mistyped – I have NOT tested my kids. Thank you!

  • Robby Coker

    I’ve noticed that since going gluten-free, my metabolic rate went up by more than 20% based on tracking Calorie intake and weight changes over time. When I had wheat and other gluten-containing grains, weight would come on easily.

  • Cookiepress

    I have celiac disease and cannot consume gluten. I am 62 years old and have always eaten well. But, I did have some processed foods along the way. I will have a bit of gluten free baked goods here and there but they are very high in carbs so I tend to not eat as much as when I ate gluten. I am much more aware now of what I consume. Now it’s grass fed beef, farmed chickens eggs and pork. No supermarket meat for me and organic fruits and veggies. I try to buy from local farmers but when I can’t I do get from Costco which has a good selection of organics. They have a way to go but are way better than their competitors. Also I reside on the coast of SC so I have a vegetable garden all year long. It is amazing how much money you can save on food by growing your own. I have learned to save seeds from one year for the next so don’t have to buy them anymore. Also I find playing in the dirt very relaxing.

  • krieky

    Food consumption in general has been a joke for years, so gluten free is the next fad for that reason, just like low carb was a fad. But with 1% of the population having celiac or similar symptoms, and possibly 10% just “feeling better” by eating GF, I see GF food being around forever, unlike low carb and other fads

  • Bill C.

    Hey guys. I’m not GF at all. But I wanted to share some perspective. One of the reasons why GF-issues/GF-products are the butt of jokes is because there is a really unfortunate sector of this community who are uninformed and unbelievably rude about either their medical condition or their proclivities. This becomes abundantly clear in service situations, when pushy customers demand things be converted into GF or, even when you have stars next to GF options, they ask forcefully “Wait, is this REALLY GF?” I really like what Bonnie said, because sometimes customers bully you as a result of their dietary restrictions and then nibble on the provided-bread placed in front of their gluten-friendly guest. As servers, we used to joke about how you can walk up to a table and expect announcements from diners about their dietary restrictions. But when a truly GF guest would know how to read a menu, expect that certain dishes are off-limits (or, perhaps, could be made available to them with simple, unobtrusive substitutions), and a modest “I’m interested in this tuna entree, and it looks like maybe if there was no X that it would be safe for me. Is that true?” But when people make a joke of themselves by screaming bout gluten, yes, your community and its standing within the food and service industries suffers. I’m really saddened by the way that you’ve enlightened me to the fact that GF products aren’t really healthy, and even alarmed from comments that gluten can have more psychological than physical effects, especially on unsuspecting kids. That’s a shame. But for folks who study their options, who study diet and can even learn to cook GF for themselves, I say “Stay strong and share your wisdom with your GF community. Because they need it.”

  • Dan

    Haha, every other girl in the city claims to have celiac’s disease or some variant. They all profess to have experienced profound (psychological in most cases) benefits from a gluten free diet. The hilarious thing is the “test” that all of these women base their belief upon is notoriously inaccurate. Indeed, half the public would test positive based on the blood tests they run. Without a biopsy (which itself isn’t conclusive) it is all conjecture which fuels a multimillion dollar new age medicine and food manufacture industry.

    • http://www.undergroundhealth.com/modern-wheat-is-the-perfect-chronic-poison-says-expert/, Another one, The False Fat Diet by Dr. Elson Haas on food sensitivities.
      I suspect that you are an internet troll Dan, but just in case you aren’t and you simply believe your own stupidity in this matter, do some research on the subject. If you have any doubts after that, give up wheat for 6 weeks, that means not one molecule of it and pay attention to what happens in your body.
      If at the end of 6 weeks you can see no difference then great for you, you aren’t one of the sensitive ones but don’t judge another person when you haven’t lived in their body. Your ability to judge says absolutely nothing about the other person, it just defines YOU as someone who has a need to judge.

      • gisman

        Dan is correct. I’ve done a lot of research into this because some “holistic” doctor has conned my wife into believing she is allergic to gluten, dairy, peanuts, and soy. It’s funny, when she went gluten-free, dairy-free, peanut-free, and soy-free 8 months ago nothing has really changed. She may feel a little better simple by cutting out something in her diet but we have no idea what that something is. This “doctor” performed a muscle strength test to determine her allergies. This test consisted of her making an “O” with her fingers and he would pull them apart and declare her allergic to the items listed above. Dan is correct, most women want to feel they have something wrong so they’ve jumped onto the gluten-free train and now they can proclaim the evils of gluten. True, there are some people who are truly allergic to gluten but the vast majority of the people are just making the food corporations millions of dollars with their overpriced gluten-free alternatives. I know because my wife has been sucked into it and now I have to pay through the nose. So, don’t call someone stupid for questioning the validity of something, especially when it comes to people’s health. Oh yeah, how many lives have been saved by “big pharma”. There is no cure for celiac, you only control the symptoms.

        • You must be Dan the internet troll, internet troll boss. I know exactly why your wife, if indeed you actually have one, can’t get well. Look in the mirror and you will have your answer. Bye Bye, you don’t need to respond to this troll boss, cause I don’t waste time on trolls.

          • Manny Borges

            So any people who disagree with you , are all really one person and they are merely trolling you to get a reaction?
            While you post link after link from the same source site?
            Sounds legit.

  • Shocktroop

    I have a hard time believing gluten free is anything more than a fad, and that the supposed health benefits people have are nothing more than the placebo effect and / or a self-fulfilling prophecy.

    • ibi

      Perhaps if you had Celiac you wouldn’t need to wonder. So here goes…constant diarrhea, in fact we call it fecal distress. I can tell you how to make a portable toilet with a paper bag and plastic grocery sack kind of urgency item!
      A 24/7 nausea for years, bad teeth as enamel does not form, arthritis, nerve damage, intestinal pain, insomnia, colon bleeding, cancer and a distrust of all food, even when it is safe, as it leaves you with as allergies to other items. Like a co worker who slathers you with body cream because it’s the best for her, but Avenno has oatmeal in it. I was sick for days! I wish it was a fad. There are 55 diseases that can be attributed to Celiac. My husband eats glutenfree because I get contaminated from the toastoaster. We had a four slice…

      • Shock troop

        Yea but people with celiac disease is a very tiny sliver of the overall gluten free craze. I understand that celiac disease is a very real and serious malady.

    • Adrian LeCesne

      Some people will literally [defecate] blood. You don’t fake it. You don’t go around telling people. You just never eat at that restaurant again and try and take care of yourself for a few weeks until your digestion gets better.

  • D

    Eating gluten-free (eating a diet free of wheat, barley & rye) is an extremly healthy way to eat when you eat a “clean” gluten-free diet. That means staying away from all the processed junk, just like any other healthy diet—no junk. Eat whole foods, and when you want GF bread, GF pizza or a slice of GF Birthday cake every once in a while, make it yourself and have at it. Living gluten-free is not a diet, it’s a lifestyle. There is a great resource for gluten-free recipes on Progressive Nectar’s website if you need help cooking GF from scratch. With a little planing it is super simple! Eat Clean and be well.

  • Laura B

    If you eat organic whole foods there’s no need to be “gluten free”. No one should be eating enriched white bread, but most people get away with it without getting sick. If you’re eating chemicals in your foods, you’re going to get sick. I’m going to scream if I hear more idiots talk about being gluten free as if they’re better. I work at a restaurant and the majority of GF people order fries, coleslaw and ribs because they care sooo much about their health. It is the most annoying thing to anyone who actually eats healthy foods. You know nothing about nutrition clearly if you think gluten is the biggest food enemy. Eat some veggies and stop eating your gluten free cinnamon buns if you want to be healthy. You don’t have to sit there and say it’s sooo hard to be GF and to read labels because fruits, nuts, seeds and veggies are what your diet should mostly be comprised of….

  • DonnyM

    I found this study to be pretty interesting, considering the topic of this page.

  • at

    I eat organic bread with gluten often, and I find that I feel much healthier just enjoying a balanced diet. The gluten thing is a lie. If you have gluten-intolerance like allergies to gluten, then stay away. If you are not allergic to gluten, then go ahead and enjoy gluten containing foods, just make sure that they are organic.