One of the most enduring health trends in recent years, the gluten-free diet is often touted as a surefire way to slim down, increase energy, and protect against a host of health problems (including high cholesterol and heart disease). But while cutting out gluten (a protein found in grains like wheat, rye, and barley) is known to benefit certain individuals, there’s little evidence to support the claim that a gluten-free diet can act as a catch-all health cure.
As of now, the gluten-free diet is the only known treatment for celiac disease, a digestive disorder estimated to affect about one percent of the U.S. population. In people with celiac disease, consuming gluten triggers inflammation in the small intestines—and sets off a cascade of symptoms, ranging from nausea and bloating, to fatigue and depression. By eliminating gluten from their diets, celiac disease patients can alleviate those symptoms and repair the damage to their digestive system.
Preliminary research suggests that the gluten-free diet may also be of some value to some people without celiac disease. For instance, a small study published in Arthritis Research & Therapy in 2008 found that following a vegan, gluten-free diet helped lower cholesterol and fight inflammation in people with rheumatoid arthritis. However, a more recent report (published in Nutrition in Clinical Practice) determined that there’s little scientific support for the gluten-free diet’s effectiveness in treating any condition apart from celiac disease.
While simply cutting out gluten may not promote weight loss or aid in disease prevention in people without celiac disease, taking a cue from the gluten-free diet and expanding your grain selection could have its advantages. By moving beyond wheat and choosing grains and seeds like flax, quinoa, buckwheat, and amaranth, you’ll get a greater variety of nutrients and antioxidants and possibly improve your head-to-toe health.
