At a recent Before Morning Breaks concept meeting, I didn’t have much to contribute toward new blogging ideas. My staff, Mr. T.Vulture is more the silent-but deadly type—so Mr. Pasty Flour wrote a blog about his cool cousin who’s almost as famous as the Fandango sack puppets. Gluten-Free flours have splashed onto the SuperStar gut scene.
SubWay does it. Trader Joes, too. They’ve named a pasta after it at the Spaghetti Factory. And when the intestinal hero arrived at Outback Steakhouse, Gluten Free got its own designer menu—including brownies.
Seems that about 10 % of the U.S. population has a condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity.
Only 1% of the population has an actual celiac disease and MUST avoid the gluten proteins in wheat, barley, and rye. or their upper and lower intestines cage fight until one of them is damaged and bleeding. Add in rounds of headaches, fatigue, rashes, joint pain, and a slew of vague maladies caused by the gut throwing in the towel and saying, “Screw it. I’m not gonna absorb anymore.”
The widespread NCGI is the flimflam cousin. Suckering your doctor by giving you the above symptoms without testing positive for celiac disease. Sufferers feel like they’ve been hit by a busload of bloat, sinus infections, hair loss, sensitive skin, and fatigue. Usually, after going on a gluten-free diet, many feel better within a week.
“Gluten is fairly indigestable in all people,” says Daniel Leffler, M.D., an assistant professor of medicine at Harvard Medical School. “There’s probably some kind of gluten intolerance in all of us.”
This explains those gassy grilled cheese sandwiches we received as kids. Obviously, we weren’t lying when a good-sized toot escaped our little bodies, and we giggled, “I just can’t help it.”