HealthPerch May 2014
Of all the foods predicted to trend in 2014, wheat is not one of them, says the National Restaurant Association. Consumers instead are giving up gluten—a protein found in wheat, barley and rye—as well as eating more locally sourced and sustainable seafood, meats and produce.
You might recall a gluten-free diet being all the rage last year as celebrities, including Miley Cyrus and Gwyneth Paltrow, began to tout its benefits. Though not eating gluten is more than just cutting out bread and pasta. In fact, surprising sources can include everything from cereal, to herbal tea, soup and salad dressing.
More importantly, the diet is designed for people with an autoimmune disorder called celiac disease (CD). When those with CD eat foods containing gluten, their immune system forms antibodies to gluten, which then attack intestinal lining and may eventually cause malnourishment, says The Cleveland Clinic, as well as anemia, osteoporosis, and cancer.
That’s not to say a gluten-free diet should be limited to those with the disease. According to research published in the American Journal of Gastroenterology, of the 1.8 million Americans who suffer from an intolerance or sensitivity, only 1.4 million know it.