Down side of cutting out gluten?

[araminta]

I'm considering trying to cut out gluten for a couple of months to see if it makes any difference to my symptoms.   Is there any down side to doing this, any health implications? 

[Nymph]

Possible unwanted weight loss. Unless you're celiac. Then you might gain, but that would usually take more time than a couple of months. If you're a vegetarian, make sure to get enough protein because other grains do not have the same amino acid profile.

[AnneNeville]

It's a bit inconvenient if you are used to the convenience of being able to grab a snack or meal on the go . . . Overall, I'm eating healthier now, though.

[Linda196]

Gluten free grains tend to have a lower glycemic index than those with gluten, possibly causing blood sugar control issues if you are diabetic.

[irish]

One of the things that I found from cooking GF for my celiac hubby was that the fat content of foods can be an issue. Seems like the foods that you bake and cook contain a lot of fat and eggs and I would try to find ways to cut this down. I learned to use applesauce and non fat cream cheese in recipes.

It is hard to keep the fruit and vegetable intake up if one is celiac as the GI upset that comes from being celiac can still occur on a GF diet. Seems like the raw vegies and the acid from raw fruits can be a little taxing on the digestion.

Like mentioned earlier the AIC blood test for diabetes and blood test for cholesterol/lipids should be monitored. Also, if you are a celiac you need to watch your calcium intake more closely and also have dexascans to monitor your bone density. People with celiac disease will have a certain amount of malabsorption even though they are on the gluten free diet. Good luck. Irish

[Sooki]

If you're not diabetic and are just trying to alleviate Sjs symptoms, I'd say go for it.  Becoming gluten-free helped my overall inflammation greatly and took away my joint pain for several years, from diet alone. And when I progressed to needing medication, I needed less when I ate right for me.   Not everyone has that reaction, but if you do, you're one of the lucky ones who are able to have some control over how you feel.

Gluten is not an essential nutrient.  Health and diet implications depend on whether you substitute healthier or less healthy foods for that calorie slot.  Gluten-free baked goods are not any healthier than their wheaty forms and in some cases more starchy.  But, unless you eat a lot of bread, that difference probably won't matter.  Many gluten-free people find themselves eating fewer of the empty-calorie-type baked goods simply because they aren't as readily available.  Treats require more planning.

Good luck to you and let us know how it turns out!

[araminta]

Many thanks for your helpful replies.   It sounds as though it's worth trying.    I should have mentioned I am already vegan, so that does make me very aware of my protein intake.  (Irish, I use applesauce in cake recipes too).  I'm not celiac or diabetic.

This is going to be difficult, as I love pasta, bread and biscuits. and my lunches at present always include two slices of bread.   As AnneNeville says, quick snacks usually seem to contain gluten.    I'll see what I can do.

[Pete0211]

I don't do gluten free, but I do restrict simple carbs. I use shirataki noodles (no oodles) as a replacement for pasta.

[irish]

There are all kings of gluten free pasta out there and they are good. Tinkyada has good pasta that is made from brown rice. The gluten free pastas are a little trickier to cook as they tend to clump together more easily. When you drain the pasta you can place it in a colander and rinse it off which helps. Make sure to run a lot of water down the drain after draining the gluten free pasta as it "sheds" some of the starch in cooking.

If you go online and check out the stores you plan to grocery shop in you can find what types of gluten free foods they carry. This will help you know where the good pasta brands are. Tinkyada pasta is good enough to make pasta pea salads, etc. Irish

[araminta]

Thanks Pete and Irish!

[SjoGirl]

Vitamin deficiencies are possible when eliminating any food group. You might consider supplements depending upon your issues and needs, e.g., if you have been eating bread that is fortified with iron and tend to be anemic you might need to take iron. I am not a doctor and I do suggest checking with yours about going GF free and potential need for supplements, that is if you have a good relationship with your doc.