Shop our Vitamin D Test! Going gluten free has become a massive diet trend in the past five or so years. Before then, people hardly knew what gluten was. Now, companies have gone to market with the sole objective of creating gluten free alternatives. Restaurants boast about gluten free menu items. And a significant number of Americans have switched to a gluten free diet for various reasons. People switch to a gluten free diet for several reasons, including weight loss, to feel more energetic, because they suffer from celiac disease, and as a result of misconceptions about conditions that gluten can cause. While many of these may be excellent reasons to switch to a gluten free diet, the only reason to cut out gluten that is backed by science is to treat celiac disease. Celiac disease is an autoimmune condition where consuming gluten in any form can cause serious harm, like long-term organ damage. When someone without celiac disease decides to switch to a gluten free diet, not only is it not necessary for them to receive the benefits they seek, but it may also be harmful. Cutting gluten from your diet can make it difficult to get essential vitamins and nutrients that your body needs.
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After being confined to health-food stores for years, gluten-free foods now show up everywhere. Based on little or no evidence other than testimonials in the media, people have been switching to gluten-free diets to lose weight, boost energy, treat autism, or generally feel healthier. Daniel A. Leffler, who is also an assistant professor of medicine at Harvard Medical School. Just 50 milligrams of the protein—about the amount in one small crouton—is enough to cause trouble. In people with celiac disease, gluten triggers an immune response that damages the lining of the small intestine. This can interfere with the absorption of nutrients from food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures. A related condition called gluten sensitivity or non-celiac gluten sensitivity can generate symptoms similar to celiac disease but without the intestinal damage. Not long ago, celiac disease was diagnosed by a process of elimination. Today it can be identified with a blood test for the presence of antibodies against a protein called tissue transglutaminase.