February 20, 2014

Is Avoiding Gluten a Risky Fad or a Healthy Diet?

Gluten-free products at a New York City grocery store.
Ozier Muhammad/The New York Times

Although relatively few Americans need to avoid gluten, a large and growing number of consumers are embracing the idea. In fact, the diet has become a big business: there is even a gluten-free Girl Scout cookie.

This is definitely a welcome change for the consumers who have celiac disease. But for others, is the regimen a risky fad or a healthy way to eat?

If It Helps People, Then Leave Them Be

Elissa Altman, author, "Poor Man's Feast"

Why is there such vitriol and snarky mistrust aimed at people who eat this way because it makes them feel better?
This Fad Too Shall Pass

Clifford A. Wright, food writer and historian

Gluten is a composite protein found in two of the world’s most important staples, pasta and bread. It's not going anywhere.
It May Help Some Gastrointestinal Problems

Peter Green, Celiac Disease Center at Columbia University

Some people with conditions like fructose or lactose intolerance, colitis, and small bowel bacterial overgrowth might improve on the diet.
Before Going Gluten-Free, Make Sure It’s Necessary

Darshak Sanghavi, Brookings Institution

It’s critical to realize there are three different clinical problems worsened by gluten: celiac disease, wheat allergy and gluten intolerance.
It’s Not a Magic Bullet for Weight Loss

Erika Nicole Kendall, A Black Girl's Guide To Weight Loss

Finding creative ways to enjoy the things you love, rather them giving them up cold turkey, is the healthiest way to approach weight loss and food in general.
A Consumer-Driven Trend

Mark Lang, food marketing professor

Food marketers alter product variety, format, formulation, packaging, merchandising, promotion and advertising to respond to consumer trends.