With so much talk around the evils of gluten, a lot of us have come to believe that if we remove atta roti, pasta, bread, cereal, cookies, cakes, pie from our diet, we will all have good gut health. But can it be followed as a generic health advice for all? Is gluten really the root of all evil? Well, the answer and logic behind this is simple but it’s important to understand it before we act upon it.
What is gluten?
Gluten is a protein that is found in some grains like wheat, barley and even rye. As the name goes, the glue-like substance in gluten binds the food together and that’s why if you try to bind flour that’s devoid of gluten, it will easily break.
Who should quit gluten and who shouldn’t?
Dr Luke Coutinho elaborates, “India has a long history of consuming wheat as a staple food. However, the wheat available today for commercial purposes contains high levels of gluten. Gluten is a protein that can cause inflammation, particularly if you have a sensitive or inflamed digestive system. It can trigger immune responses in your body. If you have a healthy and well-functioning digestive system, it is generally safe to consume wheat, but it should be of superior quality, such as pesticide-free or organic.
However, if you have a weak gut, it is advisable to avoid wheat altogether. This is especially true if you have celiac disease, an autoimmune condition, ulcerative colitis, irritable bowel
syndrome, or excess mucus in your body.
Sometimes, even if everything else seems fine, individuals may lack the necessary digestive enzymes and acids to properly break down gluten and dairy. In such cases, it is recommended to try eliminating gluten from your diet for a few days and observe how you feel. If you experience improvements in your symptoms, it may indicate that adopting a gluten-free lifestyle is beneficial for you. In addition to regular wheat, there is another variety called Khapli or Emmer; wheat, which is more traditional. This type of wheat has a lower gluten content and is more nutritious compared to commercial wheat. If you are on a gluten-free diet, there are alternative grains you can choose from, such as rice, millets, amaranth, bajra, jowar, good quality quinoa, sprouted quinoa, and sprouted grain flour. These options can provide you with the necessary nutrients while avoiding gluten.”
The final verdict
Ayurveda expert Dr Nidhi Pandya explains, “Gluten is very sticky, and that’s what gluten substances do to our gut, they stick to it and create issues. But the truth is our bodies were able to digest gluten in the past because the crop had not been modified so much. Our digestive system was better and we knew how to add stuff to help the body break it down with season, spice and good fat. One should not give away gluten unless they are seriously allergic to it. You want to have your digestive system working on tough substances. If you give away gluten, it will be very hard to bring it back in your diet.”