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  • Cindy Fuchser, RN

    A Gluten-free Diet is Not Just Another Fad Diet!

    Cindy Fuchser, RN
    Reviewed and edited by a celiac disease expert.

      Journal of Gluten Sensitivity Spring 2012 Issue

    Photo: CC--Tony Fischer
    Caption: Photo: CC--Tony Fischer

    Celiac.com 04/16/2014 - I am writing this because I just attended my first brown bag lunch session at Palomar Medical Center  (PMC) and was nearly black balled for my audacity to speak out against what the lecturing registered dietitian said when she made the statement “ a gluten-free diet (GFD) is a fad diet that will cause harm by depriving the body of needed vitamins and minerals” and that “no one should follow this diet unless they have been formally diagnosed with celiac disease”.  I want to demonstrate that a GFD is not harmful in any way and that it may be a superior diet for many people, even those who have not been “diagnosed” with celiac disease.

    Photo: CC--Tony FischerI was attending the lecture because I have been dismayed by the nutritional information being sent to employees via e-mail at PMC. I am passionate about health and nutrition and thought that by attending I would be able to voice my opinions and create a dialog so everyone would become more knowledgeable about food and  possibly improve the quality and content of future information about nutrition.  What I got was not what I expected. My opinions were not wanted and I was immediately told that the 30 minute lecture did not allow time for my questions and objections. I have a Bachelor of Science in nursing and it was the first time in my life I have ever felt like the “teacher” was the only authority on the subject and there was no room for discussion.  Two women from the front of Grey Bill auditorium told me in no uncertain terms to shut up and that I would be dealt with later.     

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    The topic March 30, 2011 was on “Fad Diets” and though she did not discuss any fad diets in depth, the registered dietitian did, at the outset, make the statement as outlined above.  I immediately pointed out that there are many whole grain products someone on a GFD may consume which would provide nutrients similar to those found in wheat.  But the speaker insisted that people fallowing a GFD would likely not know about other grains and thus would be lacking B-complex vitamins and minerals such as zinc, iron and copper.

    A gluten-free diet in no way short changes you of these vital nutrients and it should not be assumed this hospital’s employees are too ignorant to be aware of the various gluten-free grains that are available. Certainly, inaccurate information should not be presented in  an arena where people are gathering to learn about their health and where that misinformation may be passed on to patients  and their families.  I have heard that registered dietitians and the food industry are a little too closely linked and now I  have now experienced it first hand.

    The food industry has, for years, been altering the foods we eat to make them look or taste better. They have been changing textures and adding colors with their armory of food additives.  Now, however, there is mounting evidence that this manipulation of food and it’s over abundance in the standard American diet (commonly labeled SAD ) has taken its toll on our health.  Food industries are out to make a profit, but do we have to help them by misleading our employees about food?  Gluten is, after all, not only present in grain products where you would expect it, as the primary protein in wheat, but in nearly all processed foods contain gluten - otherwise known as vegetable protein, hydrolyzed vegetable protein, hydrolyzed plant protein, malt, malt flavorings and  vegetable gum (to name just a few of its many aliases).  Gluten is used in seasonings, condiments, processed meats, commercial soups, broths, ice cream  and nearly all packaged foods found at your typical super-market.  Thus, giving up gluten is giving up highly processed foods. In other words, a gluten-free diet is based primarily on whole foods.  Furthermore, gluten-free grains such as amaranth, quinoa and wild rice, among many others, are  far superior to wheat in their vitamin and mineral content. Hence my inability to sit quietly and listen to the misinformation that was being presented.

    Finally, I tried to point out that getting a celiac diagnosis from a western trained  physician is not easy.  There are far too many ailments that, while caused by gluten intolerance , are diagnosed as a host of other illnesses.  So many conditions, in fact, that it would be impractical to list them all, but here are just a few: colitis, irritable bowel syndrome, constipation, diarrhea, flatulence, mouth ulcers, abdominal pain, anemia, ataxia, epilepsy, fatigue, depression, arthritis, autism, autoimmune disorders, ear infections, eczema, headaches, heartburn, irritability, neurological disorders, psychiatric disorders, hypoglycemia, diabetes, migraines, osteoporosis, sinus problems.... the list goes on and on. What doctor is going to order an intestinal biopsy when you are reporting symptoms of depression?

    It usually takes between seven and ten years of suffering with a multitude of symptoms before a diagnosis of celiac disease is made and it is estimated that 1% of the population suffers from celiac disease but most remain undiagnosed. Therefore, it would be wise to remove gluten from your diet if you are experiencing unexplained symptoms and you wish to find a cure instead of simply covering up the symptoms with the various pharmaceuticals western trained physicians will prescribe for you.  Even if celiac disease is not the cause, you may benefit from the healthier lifestyle offered by a whole foods diet free of artificial food additives.


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    I agree with much of this article, however, I shop in the "natural foods" aisle at my store to purchase gluten-free products and there are a lot of "junk foods" and "processed foods", chips, cookies, ice creams, candy, etc. labeled gluten-free. I've had to remind myself that just because something is labeled "gluten-free" and is technically safe for me to consume, that does not automatically make it "healthy". Also, the rice and potato flours used in many gluten-free products are highly glycemic (shoot blood sugar high) and should be eaten in moderation and seek out other gluten-free grains/starches like quinoa and millet, etc. A person on a gluten-free diet (just like on a non-gluten-free diet) must make a concerted effort to eat a balanced diet that's based on whole foods... just because it's "gluten-free" does not ensure that on its own.

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    This is a good article for the most part. However, my son has been a cook in three different hospital kitchens, and most of the staff are clueless about gluten-free, and lactose-free diets. The hapless patients are highly likely to get fed foods that make them sick. People with severe food allergies don't fare any better. My son tried to tell the staff in one hospital, that scraping wheat based gravy off of a food does not make it gluten free. That didn't work. He did the best he could to serve safe foods to patients with restricted diets, when he was doing the cooking. I have celiac and severe food allergies, and would never eat hospital food again. I got sick from them in the past, and nothing seems to have changed for the better.

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    Guest Lynn Holtmeyer


    I have been gluten free since my diagnosis in 2009. I am an RN and feel the same as the nurse in this article. My health has improved dramatically. No more osteoporosis, elevated liver enzymes, and my thyroid has returned to normal function. I still have episodes of DH.

    My blood work is the best it has been in 15 years. As a matter of fact my vitamin and mineral profiles are excellent now compared to pre-diagnosis of celiac. I had to be my own advocate and request testing after doing my own research.

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    I almost got heart palpitations reading this. It is not a rare incidence and makes me so angry!


    The ADA (or whatever they call themselves now) is part of big pharma and big agra (see where their funding dollars come from if you think I am being hyperbolic).


    Fortunately this site are getting the word out that gluten sensitivity is a separate issue from celiac.


    Too bad they have blinders on.

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    It is unfortunate that many Registered Dietitians are uninformed regarding gluten's many negative (and often hidden) dangers. They do a great disservice to the public they serve. Kudos to you for speaking up. It is also unfortunate that gluten-free diets have been labeled as fads and that the media has twisted the importance of going gluten-free. It makes it that much harder for those of us who must be gluten-free.

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    Thank you for this article. I am amazed by the response I frequently get when I mention my son and I are on a gluten free diet because we both have celiac disease. I am often made to feel embarrassed and have had people tell me that we are only doing it because it is the trendy diet of the moment. The public needs to be educated, and the health care industry should be leading the way. When I was diagnosed, my doctor told me to never eat gluten again. That was the extent of the teaching I received. No follow up, no further testing for nutritional deficiencies. My son is being followed by the children's hospital and they have a celiac clinic and have done a wonderful job with his care. Please continue to try to educate your peers. Thank you!

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    What an excellent article and so accurate! I lost my faith in registered dieticians when one repeatedly insisted to my celiac son that he had to consume dairy products even though we told her we thought they bothered him. Within ten minutes of Internet research, I learned that many celiacs (some say 30 to 40%) can't eat dairy either because their bodies perceive the protein casein in dairy as if it was gluten.

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    Guest Patricia Tribastone


    As a former dietitian we were taught that celiac disease was a rare condition. However I personally suffered for years with depression, migraine headaches, inflammation, and an overall feeling of ill health. It was not until my daughter was diagnosed with a gluten related disorder that I began to research this condition, and realized that was what was affecting my own health. Since adopting the gluten free diet I have recovered from the many ailments that were plaguing me, and now enjoy very good health. The gluten free diet is not a fad, and dietitian and general practitioners are doing a great disservice to their patients by not understanding the scope of this condition.

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  • About Me

    I'm an R.N. working in critical care for over 20 years and am currently enrolled in a professional training program to be a certified health coach. I have a son who has mental issues related to gluten and am still dealing with his denial.

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