Gluten is a protein found in common grains such as wheat, barley, and rye. Those affected with allergies to these foods (the most serious allergy being Celiac Disease) must follow a strict gluten-free diet in order to experience relief from their symptoms. Despite eliminating the ingestion of the allergen, gluten -free individuals begin to suffer from adverse side effects. In recent years, many Americans have begun to live an entirely gluten-free lifestyle with no medical necessity to do so. Many believe it to be a healthier diet, and even more believe it is an effective weight-loss tool. With this growing fad of adopting a gluten-free diet , under the false pretenses of varying health benefits, many Americans are exposing themselves to unnecessary health risks, over-priced and narrowly available foods, and an overall depletion of dietary needs. The popularity of a gluten-free diet has risen in recent years due to several factors and misconceptions. A decade ago, gluten allergies were thought to be rare outside of Europe. Now, however, the number of Americans living with an entirely gluten-free lifestyle continues its exponential growth. The statistics of those adopting the diet show a vast combination of people, ranging from those with severe Celiac Disease to those with a desire to lose weight (Sapone). The factors and misconceptions include: the growing number of people with gluten allergies, the idea that gluten is harmful and has no nutritional value, and the idea that a gluten-free diet generates weight loss. The first factor for the rising number of gluten-free individuals, which is likely the leading cause of the increase, is due to the exponentially growing number of people with a gluten-related allergy. The current s… … middle of paper … …Hallert, C., C. Grant, S. Grehn, C. Grannot, S. Hultent, G. Midhagens M. Strom, H. Svensson, and T. Valdimarsson. “Evidence of poor vitamin status in coeliac patients on a gluten- free diet for ten years.” Alimentary Pharmacology & Therapeutics. 16.7 (2002). Wiley Online Library. February 17, 2014. Karr, Tammera J. “Understanding Wheat and Gluten: Issues in Today’s Clients.” Annals of Psychotherapy & Integrative Health (2013). Academic Search Complete. Web. February 5, 2014. Murray, Josephy A. “The widening spectrum of celiac disease.” The American Journal of Clinical Nutrition. 69 (1999): 354-65. Academic Search Complete. Web. February 5, 2014. Singh, J., and Kevin Whelan. “Limited availability and higher cost of gluten-free foods.” Journal of Human Nutrition and Dietetics vol. 24 (2011): 479-486. Academic Search Complete. Web. February 5, 2014.
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