By Mia Hanuska
Gluten: What even is it? This was the question countless found themselves asking as the new gluten-free fad diet emerged in 2010. Popularized by celebrities claiming this new diet helped them “get skinnier” or “healthier,” this diet removes all glutenous products—foods with ingredients derived from wheat, barely, and rye.
Influencers harmfully promote this culture that going gluten-free equals being “healthy.” Ex Victoria Secret model Miranda Kerr is described by her old personal chef as “very health-oriented” and continues on to associate her good health with gluten-free foods. Articles and statements like these teach the easily swayed that a gluten-free diet will give them the same figure and results as the celebrity endorsing it. However, influencers like this, especially models or those with an idealized body, are often uninformed about the true impacts of diets. The gluten-free diet can actually hurt those who partake without a doctors note or medical condition. A PeerJ research article and study found gluten-free foods are a low source of protein, sodium, and fiber, which can link to health problems, stating “in fact, some critical nutrients must be considered when being on a GF diet.”
Yet, gluten-free diets are necessary for those with allergies or autoimmune diseases. Gluten intolerances and, most commonly, celiac/coeliac disease, require the elimination of gluten to a significant degree—even just a touch of wheat, barely, or rye can inflame their body. Severe reactions mean celiacs are less likely to go out to restaurants from a fear of cross-contamination or the lack of options. Fortunately, with the normalization of eating gluten-free, establishments started offering gluten-less options and asking about allergies. Before the popularization, gluten-free dishes were typically salads, fruit, or plain rice/potatoes. Now, pastas, pizzas, and even specialty dishes can be made allergy-friendly. This would not have been possible without the fad diet; gluten-free food is expensive and restaurants are trying to make a profit. Purchasing countless ingredients just for them to go to waste later is simply not feasible or profitable for many.
Similarly, the fad resulted in companies creating more childhood snacks and common foods gluten-free. More and more specific options have made their way to the shelves, such as the toaster pastries and Dino Nuggets. In fact, the market was two billion dollars in 2013, and now rests at over four. This shows how as the diet became commonplace, the market in turn grew to accommodate for the larger audience, and created new gluten-free options. Even in recent years, companies have taken gluten allergies more seriously and expanded into regular brands: Trader Joes, Kraft, Campbells, and even OREO. Big brands creating gluten-free products also grants celiacs and the like access to cheaper, easier to find options; necessary when most stores don’t carry the smaller, niche companies.
Not all impacts from the fad have been positive on the gluten-free community, however. Already, 21-31% of accidental allergen reactions occur in restaurants or while eating outside of one’s house. Before the normalization, when people would order things as “gluten-free,” restaurants would assume it is for an allergy and take the proper precautions. Then, they would later find out that it was simply a diet when the customer would order something glutenous and not worry about it. This has a lasting effect on those with serious allergies as now restaurants take them less seriously and they are more likely to receive foods with improper cautionary steps taken. Therefore, many are now less likely to eat out for fear of being “glutened” with the high chance of occurring. Unfortunately, few establishments ask if it’s allergen or by choice, and the ones that do can be hard to find. Some may also argue that with more people consuming gluten-free products, less are left for those who actually need it. However, without the demand for the options, companies will stop producing for the allergen consumers and discontinue the lines, such as the ever popular Lance cheese sandwich crackers and Foster Farms’ chicken nuggets.
Ultimately, while the gluten-free fad had its negatives in the harmful promotion of an unhealthy diet and the higher chance for cross contamination in restaurants for celiacs, it had an overwhelmingly positive effect on the availability of products and foods for those with gluten intolerances and allergies. For many, eating gluten-free is not a choice, but a requirement. Thanks to a dangerous diet culture and the normalization and popularization of their burdened diet, celiacs and those with gluten allergies have an easier time living the normal life they deserve.