popular fad diets in america

have you seen increasingly larger gluten-freesections at your local store? why is that? some kind of fancy new diet? not... quite... hey guys, trace here for dnews. for the 1-percentof the population with celiac disease in the u.s., your long nightmare is over now,the fda finally set standards for gluten-free labeling! gluten-free standards now specifythat anything over 20 parts per million is allowed to be considered actually free ofthe gluteny-devil. yes, there will be some gluten in stuff labeled "gluten free," but20ppm is like 32 seconds out of a year or a drop of water in your car's gas tank. it'snot much. having celiac disease is not the same as afood allergy. food allergies like with wheat

or shellfish involve the body's antibodiesattacking something they see as an invader. celiac is an autoimmune disease. so the immune system is attacking the bodyitself. when a person with celiac disease consumes gluten, their immune system goeson the fritz and starts attacking the villi in the small intestine that are responsiblefor absorbing the nutrients from food. this lack of nutrients in combination with theimmune system attacking it's own body causes a number of negative physiological effectsand can even stunt development in children. gluten is a protein found in wheat, rye andbarley. it's not bad for you, nor is it a product of food processing. gluten is thelatin word for glue.

it's the "glue" that holds bread together,and was discovered by monks in the 7th century. if you've eaten gluten-free breads you probablymissed that chewy texture from regular bread -- that's the gluten. it's used in regularfoods, but also animal feed and is sometimes added to vegetarian "meat" to give it proteinand consistency. but if it's just 1-percent of the u.s. population, why do people hateon gluten so much? now for those of you who are unfamiliar withliving gluten-free, there are plenty of resources around the web, but just an fyi, if you don'tneed to live that way due to an autoimmune disorder, choosing to do so won't inherentlymake you healthier. outside of the 1-percent of americans with celiac, as many as 7-percentof people have a gluten sensitivity, but many

others are piling onto the gluten-free bandwagon,similar to our other videos regarding fad diets, cutting out a food group is a fad,and simply paying more attention to what you're putting in your body will be enough to losesome weight. americans tend to over-eat grains and breads,so a noob trying a gluten-free diet will often immediately cut back on grains, but a gluten-freediet doesn't mean low-carb and doesn't mean "better" necessarily. in fact, if done poorly,simply gutting the gluten from your diet can leave people deficient in iron, calcium, b-vitaminsand vitamin d, according to the academy of nutrition and dietetics. it can also be hardto get enough fiber! the problem with celiac disease is how underdiagnosedit is and as more people realize they have

the disease, we'll probably see more gluten-freeoptions, but don't think that just because they say scienceword-free they mean healthy,they just mean safe to eat for those people. what do you think about gluten-free? haveyou tried a gluten-free food that you think is better than the gluten-full version? shareit with us! start the conversation. thanks for watching dnews today, we'll see you later!

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