Gluten-free diets are a food fad that brings few benefits to most people

Let’s take a little break from vaccines and COVID-19 and focus on a food fad that lacks scientific support — gluten-free diets. If you listen to the quacks on the internet, apparently organic, GMO-free, gluten-free diets will fix all that ails you and your kids.

Except it won’t unless you suffer from very rare medical conditions that make you very sensitive to gluten.

Like a lot of food fads, such as avoiding fats or carbohydrates, gluten-free diets seem to have a basis in real science and medicine, but it has exploded far beyond what real science-based medicine would recommend, and that would be to a very tiny patient population.

Let’s take a look at gluten and this diet fad.

Photo by Anton on Unsplash

What is gluten?

Gluten is a protein found in wheat and is similar to proteins found in common grains such as barley and rye. Generally, we like gluten, because it gives elasticity to dough, allowing bread to have that chewy texture that is an important component of the pleasure of eating.

Without trying to be a Food Network Star, gluten is critical in baking everything from bagels to cakes. Generally, kneading the dough forms long chain gluten protein molecules giving a chewier and chewier texture. Pasta, bread, and so many other foods are made with high gluten flour that is worked hard to create longer chain proteins. Yes, good cooking involves intense knowledge of chemistry.

Gluten can be removed from the milled flour (or it can be added back). Purified gluten, because of its texture, is actually used to create fake meat products, so beloved (or not) by vegans.

Photo by Mae Mu on Unsplash

So what is real gluten sensitivity?

Yes, there really are people who are sensitive to gluten. Celiac disease (also known as coeliac disease in British English) is a genetic autoimmune disorder that afflicts the small intestine of individuals. This disease afflicts between 1 in 1,750 and 1 in 105 people in the United States (or about 0.05 to 1%), a tiny number.

When a person with celiac disease eats gluten, it causes severe damage to the small intestine and the body cannot absorb nutrients. They may also experience symptoms such as diarrhea, vomiting, skin rashes, joint pain, headaches, and overall mental fogginess.

Although the disease is not completely understood, in a person with celiac disease who is exposed to gluten, the immune system causes an inflammatory reaction to the lining of the small intestine. This interferes with the absorption of nutrients. The only known effective treatment is a lifelong gluten-free diet.

This disease should not be confused with a wheat allergy, which is also caused by a reaction to wheat proteins, which can include gluten. However, there are over 20 different wheat proteins that have been identified as causing wheat allergies, and gluten generally is not the cause of wheat allergy. Finally, wheat allergies are extremely rare, and the gluten form of wheat allergies is so rare that it would take a huge population to detect them.

Outside of celiac disease and wheat allergies, both of which can be diagnosed objectively through comprehensive medical tests, there is a large group (by some reports, over 100 million Americans) who claim that they have some mysterious gluten sensitivity, which has a real name, non-celiac gluten sensitivity.

There is some research into this potentially real or mythical condition, called nonceliac gluten sensitivity, and there might be some small (smaller than the numbers for celiac disease or wheat allergy) number of people with a previously unknown type of gluten sensitivity, but the evidence isn’t there. However, many researchers reject the existence of this condition, and some have stated that it may not be gluten, but fructan, which is a long polymer of fructose molecules.

Let’s be scientific here — humans have evolved with cereal grains for 20-30 thousand years, so in modern human evolution, those who couldn’t consume wheat would have been selected against by natural selection.

That there are 100 million Americans who have this deleterious mutation that caused some unknown gluten sensitivity boggles the mind — it’s just not plausible. Right now, the vast body of evidence does not support this mysterious gluten sensitivity, no matter how hard you want to believe it.


Gluten-free diets

For those with a real diagnosed wheat gluten allergy or celiac disease, treatment is simple – 100% gluten-free diets. I’m guessing that this new food fad has made gluten-free diets much more accessible to people with real gluten issues because, from a business point of view, most food manufacturers wouldn’t make gluten-free foods for the less than 1% of the population who have a true gluten sensitivity.

But, there are multiple problems with a gluten-free diet:

  • Strict adherence to a gluten-free diet may limit the amount of folate, fiber, iron and other micronutrients consumed.
  • Compliance may be an issue since products may not be labeled correctly, or individuals choose to eat grain-containing foods just for variety. Inadvertent gluten exposure is common. Biopsy of the small intestine 2 years after adopting gluten-free diet shows tissue damage persisting in up to 50% of adults and 25% of children with celiac disease.
  • According to one study, regular consumption of as little as 50 mg gluten, the amount found in 1/100th of a standard slice of wheat bread, damages the intestine in celiac disease. A typical Western diet contains 16 g of gluten, more than 300-times the minimal toxic dose for someone with celiac disease.
  • This study concludes that persistent inflammation of the small intestine is associated with greater risk of cancer and osteoporosis.
  • One of the most important considerations is that a gluten-free diet costs about $2,000 annually, more than many medications.
  • A gluten-free diet may increase the risk of type 2 diabetes.

So if you really have a real gluten sensitivity, it isn’t a matter of telling people that you have a gluten sensitivity, watching your diet is a matter of life or death. For those with real celiac disease or wheat gluten allergies, even a tiny amount of gluten is dangerous. And it’s not the “I don’t have the energy” kind of dangerous, it could be life-threatening kind of dangerous.

Photo by Brooke Lark on Unsplash

The signs of an imaginary gluten sensitivity

Here are some of the signs of those who are probably not gluten-sensitive.

  1. A real physician hasn’t diagnosed the gluten sensitivity using real diagnostic tools. Once a person is diagnosed, usually during childhood, then it’s not something that becomes party conversations. One doesn’t bring up the fact that one crouton in a salad may make your intestinal tract fall out of your body into the toilet. Because that’s a real gluten sensitivity.
  2. Still chugging beers. Beer is bottled gluten water. If you drink beer, you do not have a real gluten sensitivity.
  3. Trying to “watch your gluten consumption.” Sorry, but celiac disease and real wheat gluten allergies are an on/off disease. That is, there is no acceptable amount to consume, any amount is dangerous. There are individuals who can lick a piece of bread, not eat it, and fall over sick. Again, you can’t “watch” the amount of gluten you eat, you watch for every tiny bit of gluten that may appear anywhere. Someone with real gluten sensitivities are basically obsessive about their food, because not doing it is dangerous. Bragging to someone that you’re “watching” your gluten probably means you don’t have a real gluten sensitivity.
  4. Your gluten knowledge comes from Natural News, The Food Babe, or other pseudoscience website. Your knowledge of gluten should come from your physician, preferably a gastroenterologist, and with additional information from a science-based national or international celiac disease organization. It’s easy to diagnose celiac disease or a wheat gluten allergy. If you have some other type of gluten sensitivity, it’s important that your physician establish that it is real or not related to a more serious chronic disease.
  5. You claim you feel better without gluten. Someone with a real gluten sensitivity didn’t develop it when they turned 30. It’s something that mostly (but not always) shows up in childhood, and a real celiac disease child won’t say they feel better without gluten, they’ll say how horrible it is when they accidentally consume it. It’s not some new age therapy with intangible results like “I can’t point it out, but I just feel like a new person.” Real gluten sensitivity means if you have gluten, you want to rip your intestines out of your body without anesthesia.
  6. You say that it’s easy to eliminate gluten. No it isn’t. And it’s not eliminating 99% of gluten, it’s eliminating 100% of any gluten anywhere. It’s very difficult to do. It takes time to do shopping (parents of celiac children are obsessive about food labels). It means supplementing your diet with other protein and with micronutrients that are missing when you remove the gluten. It’s asking a waiter or caterer whether any gluten products even touch the food or is used in some sauce. It’s being preoccupied with every aspect of your diet, while worrying if the next food item is going to cause massive pain and discomfort. This isn’t easy, it sounds pretty close to impossible, and that’s why if you say it is easy, you’re probably do not have any type of gluten sensitivity.
gluten-free diets

All about gluten-free diets, the tl;dr version

So, if you run into anyone who exhibits any of those six signs I wrote above, you probably can place them into the category of mostly imaginary gluten sensitivity.

It’s important to note that real gluten sensitivity is a known, real disease, and its treatment is difficult. But it is very rare, and as I said, it can be easily diagnosed. Sufferers of the disease know that there’s a difference between a tiny bit of gluten in the diet and none at all–it’s painful and terrible.

Again, the benefit of this food fad is that individuals with real gluten sensitivity now have better accessibility to gluten-free foods. And that’s good. Sadly, this fad too shall pass, and then those who need it will have to search again for gluten-free foods.

One last point — gluten-free diets are not “healthier,” unless you have a real gluten sensitivity. A lot of people think eating a gluten-free muffin or cookie is somehow a healthier choice than eating one with gluten in it. Those gluten-free products are no different than their gluten-containing counterparts — they’re still full of sugar and less healthy fats.

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The Original Skeptical Raptor
Chief Executive Officer at SkepticalRaptor
Lifetime lover of science, especially biomedical research. Spent years in academics, business development, research, and traveling the world shilling for Big Pharma. I love sports, mostly college basketball and football, hockey, and baseball. I enjoy great food and intelligent conversation. And a delicious morning coffee!