Waive the Amber Grain
A few millennia ago, humankind realized it didn't have to rely on the migration patterns of the wildebeest, and could instead plant seeds that would yield crops like wheat that could be made into food like bread. And from that moment until about the time when gymnast Mary Lou Retton became the first female athlete to appear on the cover of a Wheaties box (1984), wheat was such a staple of our diets that we never thought twice about it.
Yet in recent years, there has been some kind of fundamental shift occurring in human beings' reaction toward wheat. Millions of people have developed allergies to, or a complete intolerance for, wheat — and more specifically, toward the component of wheat and some other grains called "glutens."
Gluten 411
Gluten is the general name for an elastic protein (part of the family of prolamines) with a glue-like structure found in wheat, barley, malt, rye and some other related grains. This protein is the binding agent that holds wheat flour together and helps it to rise when baked.
But for reasons that aren't quite understood yet, over the last decade or two many people have begun to develop adverse reactions to glutens — including digestive issues, bloat, headaches, hair loss, joint pain, fatigue, weight loss, dermatological issues, mood swings, anemia, malnutrition and more.
A gluten allergy or sensitivity is classified in two forms: 1. Gluten intolerance or celiac disease, an inherited, autoimmune disease that damages the intestinal villi (microscopic hairs lining the walls of the digestive tract). 2. Non-celiac gluten sensitivity, which does not involve an autoimmune process or damage the intestines.
According to Living Gluten Free for Dummies 2nd Edition, an estimated 3 million Americans are affected by celiac disease, with only about 120,000 actually diagnosed. And for each celiac patient, another five to seven patients are affected by gluten sensitivity. Chances are you know someone affected by gluten issues — perhaps even you.
Diagnosing celiac disease or gluten sensitivity can be tricky, as the symptoms are often similar to other illnesses or an overall poor diet. And then there is "silent celiac," where the patient shows no symptoms at all. Doctors can pinpoint celiac disease with a blood test or an endoscopy to look for damaged intestinal walls. There is plenty of good information available online.
To Be or Not to Be... Gluten-Free
Once diagnosed, people with celiac or a gluten sensitivity often have an initial moment of panic: "What will I eat?" Traditionally, living a gluten-free lifestyle can be difficult, because you have to avoid breads, cakes, cookies and everything else made with wheat flour. Additionally, you have to be very wary when consuming oats, commercially prepared meats, canned soups and even some cosmetics and over-the-counter and prescription medications, due to the possibility that those products may contain wheat fillers and additives, or may have been cross-contaminated during processing.
Luckily, with the growing demand for gluten-free products, it has become much easier to live the lifestyle without feeling deprived or stressed. And indeed, there are so many people now aware of the gluten issue, experts estimate that as many as one in five people are exploring the connection between glutens and their overall health. That has created a boom market for producers of gluten-free foods.
But Why?
Of course, unanswered in all the excitement about gluten-free foods is the question of why this malady has so suddenly befallen the human race. Originally described in the 19th century, celiac disease had been uncommon for a very long time, affecting an estimated one in 6,000 persons. It is believed that figure is now up to one in 130-300. Women account for about 75% of newly diagnosed adult cases.
Could it be tied to the genetic modification of wheat that has become fairly commonplace throughout the world? Maybe some fairly rapid evolutionary changes in human biology? Is it due to the over-breeding of certain strains of wheat for thousands of years, and the elimination of variant strains that might have been economically unproductive but dietetically beneficial? Some people think it is connected to environmental factors, perhaps, including air- and water-borne pathogens, or the pesticides used on wheat crops. Others point to advances in medicine and early identification that are perhaps enabling us to put a name on something that went largely undiagnosed in the past. At this point, no one really knows.
Music to the Ears of Many
Regardless of the reasons that gluten intolerance is on the rise, the gluten-free movement is having some profound effects. Some parents of autistic children have reported improvements in the behavior of their children when eliminating gluten and caseins (milk proteins) from their child's diet, and there is some evidence to report the claim.
In February, 2010, Men's Journal ran an article titled "Winning Without Wheat." The article quotes members of the Garmin-Transitions pro cycling team who switched from the typical pre-race carb-loading meal popular with endurance athletes, and heavy in pasta and bread, to one that is gluten-free. The team was amazed with the results they saw from the wheat-free diet, which included improvements in their sleep, performance and recovery.
The Place to Be for Gluten-Free
Most grocery stores now carry at least some gluten-free pastas, breads, cookies, baked goods and more made with wheat flour alternatives such as rice four, corn flour, tapioca and potato starch.
Sprouts has gone way beyond that. We have partnered with many of the major gluten-free producers, and now stock more than 2,500 such items — including lots of new products made from ancient grains, such as amaranth, millet and quinoa. (The good news is, wheat-free products from yesteryear have come a long way in texture and taste.) Our stores proudly offer popular gluten-free brands such as Glutino, Ian's, Pamela's and Bob's Red Mill. We have even created a 32-page Gluten-Free Guide, available free in all locations or online. The Guide is a valuable tool for anyone new to gluten-free as it provides great information, an extensive list of the products, and outside resources to ease the transition. We are committed to making a gluten-free lifestyle as easy as pie... made from rice flour, of course!
From the October, 2010 edition of Fresh Off the Press
