How I Learned That Gluten was Making Me Sick…by Accident

Did you know that the global Gluten-free product market was valued $4.35 Billion dollars in 2018?  And here is the really crazy part – it is predicted to reach almost $8 Billion by 2026 (source: PR Newswire).

Like so many others, I’ve struggled with my weight for most of my adult life.  Several years ago, I was attempting yet another diet and decided I would completely eliminate processed carbohydrates from my diet.  I was basically eating salads, eggs, cottage cheese, chicken breasts, etc..

I was on this diet for about a week when we joined our local YMCA and I hopped on a treadmill. I remember it vividly.  I was walking at a good pace, feeling great, and decided to jog for a brief stint.  I am not a runner and never have been, so my previous attempts at sustaining a run have never lasted for more than a few minutes.  But this time was different; I kept going. My knees didn’t hurt and I had sustained energy levels. I actually felt like I had superpowers.  Why didn’t my knees hurt and why could I suddenly run more than a few minutes?? And then it occurred to me… I hadn’t eaten any processed carbohydrates in a week.  I quickly surmised that “the carbs were killing me”. 

At age 45, I was almost 200 pounds so I had assumed that my fatigue and joint pain were related to my weight.  I had no problems walking but my knees hurt when I went up and down steps. I also noticed that my hips ached when I was lying in bed. Now suddenly, I had tons of energy and I could take the stairs without wincing.  

As I was telling my friends and family about my new theory on carbohydrates, someone suggested that it might be “the gluten” and not the carbohydrates in general.  Gluten is a protein found in wheat, barley and rye. Gluten can also be found in derivatives of wheat, barley and rye such as malt and brewer’s yeast. Gluten gives dough its elasticity, which gives bread its classic chewy, soft texture (Source: Beyond Celiac).

As a nurse, I had taken care of patients with Celiac’s disease but I didn’t know much about gluten so I started reading. I learned that some people are “sensitive” to gluten which is markedly different than being allergic or intolerant of gluten.  According to Healthline, some of the most common symptoms of gluten sensitivity are

• Bloating
• Diarrhea or constipation
• Abdominal pain
• Headaches
• Fatigue
• Skin problems
• Depression or anxiety
• Unexplained weight loss
• Iron deficiency anemia
• Autoimmune disorders
• Joint and muscle pain
• Arm or leg numbness
• Brain fog

It is important to note that these symptoms could be from something other than gluten sensitivity.  Although there is testing available for Celiac’s Disease, there is no definitive test for gluten sensitivity.  

When friends tell me that they are always tired, having stomach discomfort, or joint pain, I encourage them to eliminate gluten from their diets for a week and see how they feel. Admittedly, most people react to that advice like this: “No way…I can’t live without bread.” I’m not sure why anyone wouldn’t want to know if they could feel better just by eliminating a protein from their diets, but ultimately it’s their body and their choice.

Look, I totally get it. Bread is amazing. I love it too. But there are so many good gluten-free products on the market now that it is fairly easy to give your body a “gluten holiday.” But as a word of caution, gluten hides in so many places that you really have to educate yourself before embarking on that experiment.  If you are sensitive to gluten, even a little bit will render that experiment inaccurate.

I’m not sure why anyone wouldn’t want to know if they could feel better just by eliminating a protein from their diets, but ultimately it’s their body and their choice.

Denise Venditti

The gluten-free food market has exploded over the last decade.  In fact, Udi’s Gluten-Free, the largest manufacturer of gluten-free products grew from 0 to 125 million between 2007 and 2012.  From my personal experience, there are some really good gluten-free substitutes on the market today and I believe they will continue to get better and better.

So here’s the bottom line.  I do not have a gluten allergy (i.e. Celiac’s disease) but 13 million Americans do.  I can still eat gluten and occasionally I do, but I do it knowing that I’m going to feel like crap for awhile.  It can take several days or even weeks for your body to process gluten so it is usually not worth it for me. I have gotten used to excluding bread from my diet but I will occasionally splurge on a gluten-free pizza or gluten-free snacks.  I do not make these a staple in my diet because these kinds of foods are highly processed, fairly expensive, and usually high in calories.

If you would like to learn more about gluten and gluten-free living, I always recommend the “For Dummies” series. You can pick this up at most book stores or from Amazon.

I’ve been on a gluten-free diet for several years simply because I feel best when I don’t eat gluten. I know this from multiple experiments with my diet. I have been on a Ketogenic diet since October 2019, which is gluten-free but also eliminates sugar, rice, and many other high carb foods including some vegetables and most fruits.   I’m feeling great on Keto and have lost 45 pounds over the last year. I will share more on that in a future post. 

Until then, keep looking for the goodness around you 🙂

With gratitude,

Denise

Disclaimer:  Although I am a registered nurse, this information should NOT be construed as medical advice.  I am only sharing my personal experience. You should always consult with your physician.