I read with interest the November 3, 2014 article about gluten written by Michael Spector in the New Yorker Magazine. He began by stating that for some gluten is considered a poison, a culinary villain, blamed for everything from arthritis & asthma to multiple sclerosis & schizophrenia. And there are those who claim that gluten sensitivity "represents one of the greatest and most under-recognized health threats to humanity." Countering that bold assertion are those who say, "No matter what kind of sickness has taken a hold of you - let's blame gluten." But the fact remains that for many people, avoiding gluten has become a cultural as well as a dietary choice. You can schedule a gluten-free vacation, plan a gluten-free wedding, and even receive a gluten-free communion wafer nowadays.
Getting down to the point, Spector asks the obvious question. How can gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening? Good question!
Many theories abound but as of yet there is no clear, scientific answer. Some posit that our present day wheat has become toxic, nothing like the wheat used to bake bread only a few generations ago. But in his research of wheat genetics, Donald Kasarola, from the USDA found no evidence to that effect. But something seems to be going on. Wheat consumption in the US has been decreasing, yet the incidence of celiac disease has increased four fold. In the past 5 years we have been afflicted with acute gluten anxiety.
But is it gluten, or something else? Might there be something else in foods that contain gluten that's causing the problem? Dr. Joseph Murray, professor of Medicine at the Mayo Clinic is quoted as saying, "There is just nothing obviously related to gluten that is wrong with most...people."
Or could it be the additives that are included in commercially baked bread? Look carefully at the label and you may find things like acetone peroxide, chlorine, benzoyl peroxide (used to treat acne), shortening, sweeteners, ground dehulled soybeans, coloring and potassium bromate. And also something called vital wheat germ that's added to make baked goods "healthier." It could just be too much of a good thing.
So is "Gluten-free" just another fad diet that will have it's 15 minutes of fame and then take its place alongside Scarsdale, Atkins, South Beach, Zone, flexitarian, pescatarian and paleo? Or is there really something to it? Only careful, meticulous research and time will tell.
If you would like to read the entire New Yorker article just click on:
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