The gluten free diet has been moved into the mainstream for years now. The gluten protein, that has always been avoided by those with Celiac disease, is now commonly avoided by people who cite wanting to feel healthier and happier when they embrace a no-gluten or low-gluten lifestyle.
The more popular gluten-free eating has gotten, the more we’ve learned about the realities of a gluten-free diet, gluten sensitivity, and gluten allergies. This blog post discusses everything you need to know about going gluten free in 2019 so that you can be prepared with the newest information if you or a loved one are considering embracing this new lifestyle.
Gluten Free in 2019- Why people who don’t have Celiac Disease decide to go gluten free
One of the main things you might be wondering is why the gluten free diet has become so prevalent in the past few decades. While only 1.8 million Americans are diagnosed with Celiac disease, more than $15.5 billion were spent on retail sales of gluten-free foods in 2016.
The simple reason for this is that some people have realized they feel better when they cut gluten out of their diets. 18 million Americans are believed to suffer from gluten sensitivity, and attribute eating gluten to an increased feeling of lethargy and unrest. Many also and claim causes brain fog, inflammation throughout the body, and bloating of the gut.
The medical community believes that the reason for the gluten-related inflammation is that the gluten in wheat irritates the stomach lining and causes the body to inflame as a healing response to the irritation. The irritation taking place in your stomach from gluten simultaneously causes indigestion and irregularity.
After giving up gluten, those with gluten sensitivity reportedly lose weight, have better digestion, and feel more alert, healthy, and connected to their body.
Gluten Free in 2019- Other digestive issues may be masked as gluten sensitivity
But is gluten really the culprit? Some people believe that gluten free living is a fad that has gone overboard, and it’s difficult to know where the truth lies amidst each individual’s subjective experience with gluten.
On the one hand, there is a lot of evidence to support that gluten sensitivity is a real condition, and that gluten causes indigestion, inflammation, and other issues in certain patients who do not have Celiac disease.
On the other hand, there is also evidence to suggest that this gluten sensitivity is not real, and that patients are drawing an illusory correlation between cutting out gluten and feeling better.
Some gluten free critics believe that the symptoms attributed to gluten sensitivity might actually be caused by other factors, such as overeating, eating unhealthy foods, or an intolerance to certain carbohydrates that coincidentally get eliminated from your diet when you go gluten free.
Because the science is not conclusive, most individuals are left to decide for themselves. If you feel better when you reduce the amount of gluten in your diet, you will be joining hundreds of thousands of Americans who have decided that a gluten free diet is the right choice for them.
However, it might be worth considering that you may be sensitive to other ingredients that are often included in gluten products and experiment with cutting out other known gut aggressors like FODMAPS and white sugar. And if you do decide to embrace a gluten free diet, remember that you need to make up those gluten proteins and lost nutrients somewhere else.
Gluten Free in 2019: Look forward to more mainstream gluten free options, but beware of imposters
With the growing popularity of eating gluten free, it has gotten easier than ever to find gluten-free alternatives in your local grocery store.
While this is a huge win for both those who suffer from Celiac disease and those with gluten sensitivity, it also means that you need to be more selective when choosing your gluten free foods.
Now more than ever, you must be on the look-out for companies that self-label their gluten free products without undergoing any certification process. While indeed some of their products may have minimal amounts of gluten, why take a risk when today you can rely on more ethical brands which go to the extra mile to insure your food safety. Food companies are dealing with a complicated consumer shift toward “more natural-sounding and nutrient-dense ingredients” as well as “the elimination of many preservatives and other feared substances”. All of these changes are taking place in the midst of an increased pressure by consumers to have products that are properly labeled and certified. Naturally, these strict pressures lead some companies to cut corners and self-label their products hastily or incorrectly, simply as an attempt to fit into the new, “clean eating” market.
Not us. Saffron Road knows the importance of reliable gluten free options for our customers, and we lead the way on providing nutritious, certified gluten free entrees, snacks, and meal starters that can help you on your journey to better gluten free products. Unlike many self-labeled GF food items on the market today, all of Saffron Road’s Gluten Free products are certified by the Gluten-Free Certification Organization, ensuring that those with Celiac disease and gluten intolerance can enjoy our products with peace of mind, as well as standing true to Saffron Road’s brand promise of bullet-proof transparency and our passion for ethical consumerism.
Check out our selection of gluten free options here.
Gluten Free in 2019: Gluten free or not, healthy is best
If you’re going gluten free, you know you won’t be eating gluten, but the far more important question is, what will you be eating? Those who have successfully embraced a gluten free lifestyle agree that the things you do decide to eat are what will ensure your success as a gluten free consumer.
An undeniable aspect of going gluten free is getting more conscious about what you are buying and what you are eating, and it also means eating home cooked meals more frequently. Whether or not this is the reason that gluten free diets tend to lead to weight loss is not scientifically proven, but there is no doubt that going gluten free is an opportunity to get your diet on track and be more mindful about your food.
Remember, being gluten free doesn’t make a food inherently healthy, and processed foods that are packed with sugar and preservatives will not help you to avoid the brain fog and inflammation, even if they are gluten free.
When you give up gluten, you need to make sure you are still getting protein and carbohydrates, and this is why a diet that is heavy in fruits, veggies, legumes and beans is a common choice for gluten free eaters.
Conclusion: Go with your gut
The decision to give up gluten remains immensely personal and unique to each individual. While many in the medical community support the decision to cut gluten from your diet to achieve a healthier lifestyle, it’s not for everyone. As always, the best decision is to listen to your body, be conscious about your eating, and make sure you are getting sufficient protein at every meal. When it comes to going gluten free in 2019, the science points to simply going with your gut.