Gluten: to eat or not to eat?

Post by Chelsea Amengual

Ah, the infamous gluten. So loved and so hated by so many! But realistically, only about 1% of the population has Celiac Disease, a disorder where the only universally recognized treatment is complete avoidance of gluten. Medical fields are also starting to recognize Non-Celiac Gluten Intolerance, but we still don't know much about it! What we do know, is that gluten is a protein found in grains such as wheat, barley, and rye. Wheat products also have fermentable carbohydrates called FODMAPs, that can cause gastrointestinal distress in some people. But for the majority of the population, bread is NOT the enemy! In fact, natural and whole wheat products contain lots of great nutrients like fiber, B vitamins, and iron! So ditch the gluten if you want, but be aware of what you're missing (besides that fluffy NYC bagel). 

For more info: 

  • Dr. Peter Green, the brains behind the Celiac Center at Columbia University, sums it up well in a video by Science Insider
  • The amazingly talented Tamara Duker Freuman, MS, RD, CDN provides insight into why people may feel better on a GF diet in this U.S. News article 
 Photo of delicious organic and whole grain breads from  Bread Alone  at  Greenmarket Union Square

Photo of delicious organic and whole grain breads from Bread Alone at Greenmarket Union Square