Quote:
Originally Posted by chedder
As for why someone who isn't celiac would eat gluten free. Trendy media nonsense.
One of my children has an anaphylactic nut allergy. I wish restaurants and bakeries paid half as much attention to this issue (mainly by way of cross contamination) as they do for gluten issues.
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I used to think the exact same as you and after months of pain, sickness, miss-diagnosis (one of which included 811, telling me to get to the hospital ASAP as they thought I was having a heart attack); I can 100% say there is more than just celiac that can cause issues. It wasn't until after an elimination diet that I found that gluten and a couple of other irritants were causing my issues.
Gluten is a protein that is an irritant to our microbiome, most people have no problem eating gluten and their microbiome will just process it and maybe make them gassy, but not everyone's microbiome is the same. There are a lot of factors that could change your microbiome, and cause it to not like processing certain foods.
Am I going to die or have serious consequences like someone who has an immune over-reaction like celiac or nut allergy? No, though our understanding of the Microbiome is in its infancy, so this could be wrong. But I'm sure going to have a really, really ####ty day (or three).
As for your second comment, all allergies need to be taken seriously, and it's about time they are. It's absolutely ridiculous, even labelling of allergies on food products is hit or miss, and may not be accurate. I can tell you that your impression that companies take gluten seriously is incorrect. I had a home-cooked meal, all gluten-free ingredients and still tonight is not a good night because of contamination...
We also love shoving gluten in everything, not even just food, but even medicine. When I had Bronchitis recently, I learned, I can't have Halls because they make it in the same factories as their Oreo Cookies and Cadbury Chocolate bars. It's fun when you are sick, to learn that you are sick to learn that Halls isn't gluten-free and you've basically traded one pain for another.