Some of you have been probably been hearing a new food buzz word the last couple years, and wondered what it was all about.
I am referring to the trend towards “gluten free” everything.
Gluten is a protein that occurs in grasses, and most notably in wheat. It comprises about 80% of the protein in wheat, to be precise. To about 99.9% of Americans this protein is not only harmless, but quite nutritious. In a very small minority it can create painful and dangerous side effects, but as I said that is only in a small percentage of us. It’s estimated to be less than 1% of us. To read more about the science of gluten and this reaction, CLICK HERE.
You may or may not have noticed it, because if you’re like most people, you many not really read the labels of what you eat very closely, but there has been a growing list of products that are bragging about being gluten free in recent years. I had a jar of natural peanut butter the other day that was gluten free. I had to laugh out loud because there was never any reason for a person to suspect a jar of peanut butter contained gluten in the first place.
But, that brings me to my point. Most of us wouldn’t worry if there was gluten in our peanut butter, and most of us don’t need to worry about gluten at all, and in fact eat it all the time. It’s in wheat bread, it makes bagels chewier, and gives pizza crust it’s texture. The only people who need to concern themselves with gluten should be well-informed by their doctor about what foods are dangerous for them, and what ingredients to look for, and they would know better than to suspect peanut butter. When the list of ingredients is “peanuts and salt” it’s pretty obvious that it’s safe for anyone who doesn’t have a peanut allergy.
The reason it’s on that label is because of this growing fear of gluten. It’s becoming the new “bad guy” in food. We’ve had many over the years, this one is only the newest. There was a while where fat was our enemy, and then it was sodium for a while, and who can forget the most idiotic one; the Atkins attack on carbs. There was a kernel of truth in those attacks of the past. Yes, in large amounts, those things are bad for you. BUT in the right amounts those things are good for you. Fat is necessary for healthy skin and hair and joint function, among other things. Too little sodium intake can make you just as sick as too much. And carbs… besides the fact that they are you body’s primary fuel source, they are your brain’s ONLY fuel source… do I even need to address this one again?
Anyway, that’s a whole different discussion. The point is, gluten is not your enemy… unless you have Celiac disease, then it is, but you probably already know that. If not, then you will know soon enough, but more than likely you are one of the overwhelming majority of us who simply don’t need to care.