Low Carb diet Tips - Beware of Overloading With Gluten

Written by: carie.dus.michellespencer
Date: Wed, 24 Feb 2010

Although Jewelle suffered a great deal from her low levels of stomach acid, she, too, was luckier than she realized. She had at least escaped yet another little-known problem with low-carb diets - gluten sensitivity.

Gluten is the 'gluey' protein that gives grains their texture.



Primarily found in wheat, rye, barley and possibly oats, it can also be found, as you might expect, in bread, pasta, cereals, crackers, biscuits, and cakes made from wheat, rye and barley. But gluten lurks in far more places in today's processed-food diet. Hidden gluten turns up in food starches, emulsifiers, condiments, gum, baking powder, dairy products, toothpaste, vitamins, medications, grain alcohols (rye, whisky, bourbon, scotch), seitan and other soy products, pickles, soups, meat products and countless others.

Now, for some lucky people, gluten poses no particular problem. But most of us have grown up eating lots of wheat- and grain-based products, and now we're paying for it. Gluten sensitivity is becoming increasingly prevalent, and all the more dangerous because it is so frequently misdiagnosed.

The most serious response to gluten - and the only one recognized by most conventional doctors - is celiac disease, an autoimmune reaction that attacks the lining of the small intestine and interferes with the body's ability to absorb nutrients. Symptoms of celiac disease include diarrhea, fatty stools, bloating and, in some cases, acute abdominal pain - often accompanied by weight loss. Studies show that 1 out of every 100 healthy adults in Britain, and 1 out of 111 in the United States suffers from celiac disease, as well as 1 in every 167 children. Moreover, 1 in every 12 first- and second-degree relatives of celiacs suffers from the disease, as well as 1 in every 30 adults with celiac symptoms.

The problem is even more severe among adults who have no symptoms: so-called silent celiac disease eats away at their intestines until they're finally diagnosed with anemia, osteoporosis or another autoimmune condition. These silent sufferers have no idea that gluten is at the root of their problem.

Besides celiac disease, gluten sensitivity expresses itself in a number of other conditions, including colitis, gastrointestinal complaints, nervous system disorders, dementia, frequent unexplained headaches and canker sores. Gluten sensitivity is also expressed through the skin, in psoriasis, dermatitis and various other skin diseases characterized by red bumps, blisters, itching, burning and stinging. There is even some evidence to suggest that autism and schizophrenia may be related to gluten sensitivity.

Any of us might develop gluten sensitivity, but low-carb dieters are at particular risk. Manufacturers have found that they can cut back on carb grams by simply using 'low-carb' gluten rather than higher-carb wheat flour in their products. Walk down the aisle of any major supermarket, and you're likely to see low-carb snack foods, pizzas, breads, baking mixes, tortillas, packaged foods and cereals. Now read the ingredients. You will undoubtedly find gluten at the top of every list. If a low-carb dieter has any sensitivity to gluten at all, these packaged low-carb foods are tailor made to set it off.

The irony is that low-carb eating plans were originally intended to free dieters from adverse reactions to carbohydrates. But by loading up convenience foods with gluten, the low-carb world is setting up dieters for a whole new host of symptoms.

If you're following a low carb diet you may be putting your health at risk. If you're eating foods designed specifically for low carb diets you need to double check the ingredients lists.

Michelle Spencer

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