Switching to a gluten-free diet is a rising trend, whether individuals suffer from gluten intolerance or not.
Judy Murray, manager of St. Albert Health Foods in St. Albert Centre, says said gluten-free alternatives are getting more attention locally and more patrons are visiting her store to explore their options.
Cutting out gluten is a vital decision for individuals diagnosed with celiac disease.
These individuals have an intolerance to gluten, which is found in wheat, rye, oats and barley grains. When celiacs consume gluten, the villi in the lining of the small intestine is damaged, prohibiting the absorption of specific nutrients.
Although these individuals don’t have a choice in overhauling their diet lifelong, many others are making the switch.
“Everyone’s more aware that when we’re not feeling well, it could be that they’re gluten intolerant,” says Murray, who is not gluten intolerant herself but knows lots of people who are. “Even if they’re not gluten intolerant, they just feel better when they eat like this.”
The trend is growing in popularity and is receiving more mainstream attention from larger grocers who are starting to stock shelves with gluten-free products. Individuals can, however, expect to pay a premium.
“That’s the challenge, but now that they have more awareness, (foods) are all over,” Murray said.
The benefits of going gluten-free for those with celiac disease or a gluten allergy are lifesaving. For others, however, the benefits are still largely up in the air.
Some favour the weight-loss aspect, as a gluten-free diet will have fewer calories as a result of cutting out high-carbohydrate and high-calorie foods like pasta, bread and beer.
Cutting gluten from the diet also limits the amount of nutrients than an individual is taking in, like folate, fibre and iron — all of which are necessary for a healthy, balanced diet. Individuals considering a gluten-free diet should consult a physician beforehand.
Murray said individuals with an “O” blood type should also consult a doctor, as they are more susceptible to gluten sensitivity.
