December 11, 2013 THE VILLADOM TIMES II • Page 13 A brief explanation of the gluten-free diet Dietary fads come and go, but the gluten-free movement is one nutritional trend that seems to have staying power. The gluten-free diet was once largely exclusive to sufferers of Celiac disease, a condition that damages the lining of the small intestine, preventing it from absorbing parts of food the body needs to stay healthy. That damage is the byprod- uct of the body’s reaction to gluten, a term used to describe proteins found in specific grains. While the gluten-free diet remains a necessity for those who cannot tolerate gluten, nowadays even non-sufferers are embracing the gluten-free diet for a variety of reasons. One such reason is non-Celiac gluten sensitivity, or NCGS. Though NCGS is not as severe as Celiac disease, research has suggested that a gluten-free diet can relieve NCGS symptoms, which include abdominal pain and headaches. Allergies are another reason some people may opt for a gluten-free diet. Unlike Celiac disease or NCGS, both of which are digestive system responses to gluten, wheat allergy is an immune-system response and, like other aller- gies, can be outgrown. However, until a wheat allergy is outgrown, it is best to avoid foods, including those with gluten, that might trigger an allergic reaction. While a gluten-free diet is a necessity for people with Celiac disease, NCGS, or wheat allergies, according to Michell Nacouzi, MD, a primary care physician at Duke Primary Care Brier Creek, it may provide little health ben- efit to those without such conditions. That doesn’t mean the popularity of the gluten-free diet is about to wane, though. Those without a preexisting medical condition who are considering a gluten-free diet should know a few things about this diet before making such a drastic change. Gluten-free is not easy. Unlike eliminating sugary soft drinks or cutting back on fried foods, going cold turkey on gluten can be very difficult. Many people who adopt a gluten-free diet find it extremely challenging, as gluten among their ingredients. Though there are now many gluten-free foods on the market, unless labels say gluten- (continued on page 19) proteins can be found in additives, making something as seemingly simple as reading labels a lot trickier than it looks. Though labels may not list gluten among a product’s ingredients, people must be aware of all additives that contain gluten proteins in order to avoid gluten entirely. Although supermarkets are stocking more gluten-free products, shopping for groceries while on a gluten-free diet can be tedious. Certain foods and drinks must be avoided. Though people considering a gluten-free diet are aware that such a diet requires some sacrifices, they may not know which foods and beverages they will need to avoid until they have instituted the diet. For example, a gluten-free diet excludes any beverages that contain barley, such as beer. Though many gluten-free beers are now on the market, beer afi- cionados may find such alternatives cannot compare to the real thing. Rye and wheat products also must be avoided, and these include products whose labels list bulgur, durum flour, farina, graham flour, kamut, semolina, and spelt