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A study conducted by the Dalhousie University Medical School, Division of Gastroenterology and Nutrition,
Department of Pediatrics compared the unit cost of 56 gluten-free foods and “comparable gluten-containing foods” from the same food group at two large grocery chains in Halifax, Nova Scotia. Unit costs per 100 grams of food were calculated in dollars.
Researchers found that the average unit cost of the gluten-free product at $1.71, was $0.61 for the same gluten-containing item. In other words, gluten-free foods, on average, cost a whopping 242% more than regular, gluten-containing foods.
Gluten (from Latin gluten, "glue") is an insoluble component of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains.
Gluten can be present in not-so-obvious foods, such as beer and soy sauce. It's often used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.
According to WebMD, gluten contains many health benefits. Gluten food is low in saturated fat, cholesterol and sodium. It is also a good source of selenium and protein.
Gluten is good for the body, but for individuals celiac disease, gluten can gradually damage the intestines, preventing the absorption of vitamins and minerals and setting off a ton of related health issues.
It's a proven fact that gluten-free food products are more expensive than their counterparts. Other than preference, there appears to be no reason to invest in a gluten-free diet unless your health and your doctor dictates it.
WebMD reports that doctors don't really know what causes celiac disease. Having certain genes can increase your chance of getting it. You're more likely to have these genes and get celiac disease if a close family member has the disease.
Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University, told WebMD. "The market for gluten-free products is exploding. Why exactly we don’t know. Many people may just perceive that a gluten-free diet is healthier.
"In fact, it isn’t. For people with celiac disease, a gluten-free diet is essential. But for others, "unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber," says Green.
A recent study tentatively concluded that consumption of less than 10 mg of gluten per day is unlikely to cause problems.
In August 2013, the Food and Drug Administration issued a final rule that defined what characteristics a food has to have to bear a label that proclaims it to be "gluten-free." In part, the rule states that the "presence of gluten in the food must be less than 20 parts per million." The rule also holds foods labeled "without gluten," "free of gluten," and "no gluten" to the same standard.
Word of caution: The term gluten-free is not really food that has no gluten. It is generally used to indicate a small, harmless level of gluten in food, rather than none at all. That's important to know.
Symptoms of celiac disease include: Gas and bloating; Changes in bowel movements; Feeling very tired; Weakness. These symptoms can be very mild. Some people vomit after they eat gluten. This is more likely to happen in children than in adults.
* Sources: Celiac, WebMD, Wikipedia, FDA
You can find a good selection of gluten-free foods at your local grocery store. If not, ask the manger to stock gluten-free foods for you.