From Michael Specter’s “Against the Grain: Should You Go Gluten-Free?“:
For many people, avoiding gluten has become a cultural as well as a dietary choice, and the exposition offered an entry ramp to a new kind of life. There was a travel agent who specialized in gluten-free vacations, and a woman who helps plan gluten-free wedding receptions. One vender passed out placards: “I am nut free,” “I am shellfish free,” “I am egg free,” “I am wheat free.” I also saw an advertisement for gluten-free communion wafers.
. . . . .
There have been a few studies suggesting that people without celiac disease have a reason to eliminate gluten from their diet. But most of the data are unclear or preliminary. Doctors rarely diagnose non-celiac gluten sensitivity, and many don’t believe that it exists. Few people seem to have been deterred by the lack of evidence. “Everyone is trying to figure out what is going on, but nobody in medicine, at least not in my field, thinks this adds up to anything like the number of people who say they feel better when they take gluten out of their diet,” Murray said. “It’s hard to put a number on these things, but I would have to say that at least seventy per cent of it is hype and desire. There is just nothing obviously related to gluten that is wrong with most of these people.’’
(Somehow I think the market for “gluten-free communion wafers” is vanishingly small, but maybe there is a congregation of daily mass-goers in Boulder, Malibu, Berkeley, Brooklyn, or Asheville of which I am unaware. Gluten-free communion wafers are like sugar-free tonic water: if you’re drinking such a volume of gin-and-tonic that you really need to get the sugar-free, maybe you should just consider drinking less gin? In other words, it’s the alcohol, not the sugar, that’s the problem.) Continue reading