A gluten-free diet can be beneficial for a person with celiac disease, autism spectrum disorders, food allergies or sensitivities. Karen Collins of the American Institute for Cancer Research cautions that a gluten-free diet can be low in such nutrients as iron, fiber, zinc and folate. However, the benefits of adopting the diet may outweigh the risks. The best way to make the most out of a gluten-free diet is to educate yourself on the sources of gluten while consuming whole, unprocessed foods.
Food Allergies and Sensitivities
There are eight foods that are responsible for 90 percent of food allergies. One of these allergenic foods is wheat. Removing gluten from the diet will alleviate allergic reactions. A gluten-free diet is also a noninvasive and inexpensive way to check for gluten intolerances.
Celiac Disease
An autoimmune disease, celiac disease is triggered by gluten causing the body to attack itself. If you have celiac disease, your body and health will benefit from a gluten-free diet. Gluten causes intestinal damage and uncomfortable symptoms, including digestive discomfort, fatigue, weakness and increased appetite, according to the Celiac Sprue Association. Over time, adopting a gluten-free diet will eradicate symptoms and allow the intestinal tract to heal.
Autism Spectrum Disorders
In conjunction with a casein-free diet, a gluten-free diet appears to have benefits for those who fall on the autism spectrum of disorders, including attention deficit disorder, attention deficit hyperactivity disorder and Asperger's syndrome. There is a high probability of a gut-to-brain connection, according to researchers in the December 2009 publication of the journal "Annals of Clinical Psychiatry." This connection explains why children improve when they are placed on a gluten- and casein-free diet for about a year.
Removing Gluten
You'll find gluten in white and wheat flours and grains like couscous, spelt, barley, bulgur, matzo, graham, durum, triticale and semolina. Rye also contains gluten and oats may be contaminated with gluten unless otherwise labeled. The Celiac Sprue Association has gathered a list of grains and flours, labeling them as gluten-free, gluten-filled or unclear. Packaged products like cookies, cakes, crackers, cereals and brownies are the foods most likely to contain gluten. Fortunately, many gluten-free alternatives are available.
References
- Celiac Sprue Association: Treatment of Celiac Disease
- "Nutritional Neuroscience"; The ScanBrit Randomised, Controlled, Single-Blind Study of a Gluten- and Casein-Free Dietary Intervention for Children With Autism Spectrum Disorders; P. Whitely, et al.; April 2010
- American Institute for Cancer Research: Going Gluten Free?; Karen Collins; November 2008
- Celiac Sprue Association: Symptoms of Celiac Disease
- "Chang Gung Medical Journal"; The Effects of a Gluten and Casein-Free Diet in Children With Autism: A Case Report; C.L. Hsu, et al.; August 2009
- "Annals of Clinical Psychiatry"; The Possibility and Probability of a Gut-to-Brain Connection in Autism; K.L. Reichelt, et al.; December 2009
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