The number of Americans on a gluten-free diet tripled from 2010 to 2015, according to a study published in JAMA Internal Medicine—but during that same time period, the number of people diagnosed with celiac disease dropped 17%. With weight-loss benefits touted by celebrities, and new aisles in the grocery store devoted to gluten-free goodies, eliminating gluten can seem like just another trendy dietary choice.
But for the 1% of the population with celiac disease, the diet is vital to their health and wellbeing. If you have celiac disease and get "glutened," you may experience gas, bloating, abnormal stools, vomiting, fatigue, or weight loss. Over time, this immune response caused by consuming gluten can damage the small intestine—making it infinitely harder for your body to absorb nutrients from the food you eat.
Keeping up the diet means more than simply avoiding the breadbasket. It's imperative to know exactly what you can and cannot eat—your health depends on it. A registered dietician can help you create a sustainable meal plan if you have celiac disease or gluten intolerance. Below, nutritionists share the 6 most common mistakes made by people on a gluten-free diet.
- You're following the diet unnecessarily
- You're bingeing on highly processed foods
- You're not quite sure how to decode food labels
- You're missing out on key nutrients
- Your food is cross-contaminated
- You're forgetting non-food culprits
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