Gluten-Free for the Gluten Sensitive – NYTimes.com


To eat, or not to eat (gluten), that is the question.
The article linked at the bottom is talking about wheat products. All wheat based products contain gluten, and depending on your health sources you should avoid it at all costs or not worry about it at all.

This NY Times piece is quite balanced and discusses the issue from each side of the divide, as well as from the point of view of real medical scientists. Keep in mind, that according to this story, the most recent study; conducted with scientific double blind placebo controls, had a sample size of 34 people. 34? Not 34,000. Not 3,400. Not 340. 34. Well, so much for conducting a definitive study.

I’ve personally never seen a reason to cut wheat glutens from my diet. Consuming wheat has never appeared to have a negative impact on my past performance as a pro racquetball player, a body builder, a runner, or a cyclist. I’ve never had a problem with energy levels or bloating. Those who are most vociferously aligned against wheat gluten seem to take it on faith and dubious pseudo science, or have an actual diagnosed case of celiac disease. The amorphous new “symptoms” newly medically recognized as “gluten sensitivity” seems to be growing, but whether its growth is legitimate or mass hysteria based on marketing is still up in the air. Many body builders and other physique minded people have been claiming for 2 decades that glutens cause bloating and negatively affect abdominal appearance.

Prior to the 1990’s, NO ONE seemed to have a problem with glutens (outside sufferers of celiac disease) and physique athletes didn’t seem to have a problem developing the sculpted bodies made of dreams. Arnold Schwarzenegger himself can be seen wolfing down an entire pizza pie immediately after winning his final Mr. Olympia title in the documentary Pumping Iron, and amid all the conversations the body builders have about nutrition in the film, no one mentions gluten sensitivity.

On the other hand, according to this article, the gluten content of breads has increased dramatically in recent years, and perhaps more people’s systems are unable to cope. It certainly deserves way more comprehensive study.

Do any of my readers have a gluten sensitivity related story to share?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s