Gluten free: A good way to go?
Many American consumers have adopted a gluten-free diet even though many of us don't have a problem digesting the substance.
Posted — UpdatedMany dieters are convinced that they will benefit from eliminating gluten, a protein found in wheat, rye and barley. It has been blamed for a host of ills, including migraines, depression and joint pain. Strong evidence has also linked gluten to digestive problems.
But less than 7 percent of Americans have celiac disease, a medical condition where people who eat gluten suffer damage to the small intestine.
For others, medical experts say unnecessarily eliminating whole grains that contain gluten can also eliminate important vitamins, minerals and other nutrients which protect against cancer, heart disease and Type 2 diabetes.
"Another downside is that gluten-free foods often have added sugar, fat and sodium to make them more palatable," said Catherine Roberts, an editor at Consumer Reports magazine.
Sales of gluten-free products have tripled in recent years.
Editors at Consumer Reports says people can still get health benefits of whole grains such as quinoa, buckwheat and amaranth, all of which are gluten free and full of fiber, vitamins and minerals.
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