Our Island’s supermarkets have been invaded with products labeled as “gluten-free”. Thanks to this, it is far more accessible for people, who for health reasons, should not eat gluten. Going “gluten-free” has become quite fashionable for people without gluten sensitivities, luring in many celebrities such as Gwyneth Paltrow, Victoria Beckham, Jessica Alba, and many more.
Gluten is a mixture of two proteins found in wheat, barley and rye, found in many foods like cereal, ketchup, bread, cookies, and many more. It is estimated that about 1% of Americans are diagnosed with Celiac Disease, which is caused by abnormal immune responses to gluten. There are also some people who have non-Celiac gluten sensitivity and experience bloating, diarrhea and constipation after eating foods that contain gluten.
However, most people leaning towards a gluten-free diet are not diagnosed with the disease and do not have a sensitivity to gluten. This is because it is easy to think that eating gluten-free is the healthier alternative; however studies have proven that a gluten-free diet does not mean “low calorie” or “healthy”. In fact, many of these foods have additional calories and sugars to make up for the lost gluten. They also lack in essential nutrients. That said, as long as you maintain a healthy diet, cutting gluten will not cause any harm, but may not help you lose weight either.
I interviewed Ms. Siya from Pre-K about her and her daughter’s gluten-free diet and how it is working out for them.
Hanaya: What made you go gluten-free?
Ms. Siya: My daughter has a gluten intolerance so she had to go on the diet. My husband and I also participate to give her support.
H: Are there any noticeable differences?
MS: I can’t say yes because it has only been 5 months, but we plan on continuing it. Also, since her situation is not that bad, her diet is not strict. We sometimes let her cheat and it doesn't do her harm.
H: Would you recommend the diet?
MS: I would say that if you do not have gluten sensitivity and you are trying to lose weight or get healthier, you should probably just stick to fruits and vegetables. Gluten-free does not necessarily mean low calorie. You also have to take into account that gluten-free foods are extremely expensive.
BY HANAYA MERLET
Gluten is a mixture of two proteins found in wheat, barley and rye, found in many foods like cereal, ketchup, bread, cookies, and many more. It is estimated that about 1% of Americans are diagnosed with Celiac Disease, which is caused by abnormal immune responses to gluten. There are also some people who have non-Celiac gluten sensitivity and experience bloating, diarrhea and constipation after eating foods that contain gluten.
However, most people leaning towards a gluten-free diet are not diagnosed with the disease and do not have a sensitivity to gluten. This is because it is easy to think that eating gluten-free is the healthier alternative; however studies have proven that a gluten-free diet does not mean “low calorie” or “healthy”. In fact, many of these foods have additional calories and sugars to make up for the lost gluten. They also lack in essential nutrients. That said, as long as you maintain a healthy diet, cutting gluten will not cause any harm, but may not help you lose weight either.
I interviewed Ms. Siya from Pre-K about her and her daughter’s gluten-free diet and how it is working out for them.
Hanaya: What made you go gluten-free?
Ms. Siya: My daughter has a gluten intolerance so she had to go on the diet. My husband and I also participate to give her support.
H: Are there any noticeable differences?
MS: I can’t say yes because it has only been 5 months, but we plan on continuing it. Also, since her situation is not that bad, her diet is not strict. We sometimes let her cheat and it doesn't do her harm.
H: Would you recommend the diet?
MS: I would say that if you do not have gluten sensitivity and you are trying to lose weight or get healthier, you should probably just stick to fruits and vegetables. Gluten-free does not necessarily mean low calorie. You also have to take into account that gluten-free foods are extremely expensive.
BY HANAYA MERLET