FIVE REASONS GOING GLUTEN-FREE CAN SAVE MONEY

By Michael Iacuessa

With a recent study showing gluten-free labeled products costing on average 242 percent higher than their gluten counterparts, entering into a gluten-free diet can initially result in sticker shock. However, there are plenty of ways to cut costs and, with diligence, going gluten-free could save you money in the long run

For those with celiac disease, about one in 141 Americans, eating gluten free is not a choice. However, a growing number of the population is discovering they may have a sensitivity to gluten and for them their limits are being tested by modern eating habits.

1. You are eliminating something your body does not need
The modern Western diet is overloaded with gluten-based products. Cereal, muffins, crackers, beer, bread, pizza, pasta - the list is a description of virtually every meal of the day and the snacks in between.

However, gluten itself doesn't offer anything special for the body. While it is a protein, it is one that humans in general do not digest well and can easily be replaced with other sources. By eliminating gluten then, theoretically, you should be removing an unnecessary expense. Realistically, this is not as easy as it sounds because many gluten-based products offer nutritional value.

Whole grains, for instance, are a good source of fiber and are rich in vitamin B. Meanwhile many of the specialized gluten-free labeled foods lack the vitamins and minerals of their counterparts. Further, replacing products like pastries or cookies with gluten-free versions is not going to improve your health and they too will be more expensive. However, if one is diligent enough one can manage this task. If you are looking to eat healthier inexpensively, going gluten-free means changing your dietary habits altogether. If you learn to introduce new foods rather than just substitutes you can eliminate the added expense of products associated with gluten.

2. A gluten-free diet can offer more nutrients per pound
It may be true that gluten-free labeled products cost more but most of what your body needs can be replaced by foods that are naturally gluten free and these will cost less than refined processed foods.

A smart gluten-free diet means a back to basic mix of fruits and vegetables with fresh meat, fish and chicken as an entre and beans, rice and potatoes as a source of carbohydrates. Many gluten-free eaters also have discovered quinoa and buckwheat as fiber substitutes and both are also solid sources for magnesium, iron, folate and vitamin B6, which often have been found to be lacking in less conscientious gluten-free diets. Seeds and unprocessed nuts can serve as a healthy snack.

Making meals of these whole foods in their natural state is healthier and will be easier on the wallet. Even in situations where they might cost more, it is still a good bet that per nutrient, you will get more for your money. Taking the extra step to buying fruits and vegetables in season will save as well.

3. You will save on short-term health costs
Some of the symptoms of both celiac disease and gluten sensitivity include headaches, stomachaches, gas, diarrhea, fatigue and joint pain. You don’t need to consult your accountant to figure out that if gluten is causing problems for you, eliminating it will save on medications to treat those symptoms.

One of the byproducts of wheat-based products is that they can cause inflammation in the body or make such conditions worse. This is prominent in celiac disease, which is an autoimmune disease that attacks the lining of the small intestine and also serves as a trigger for other autoimmune reactions. While gluten sensitivity is not as serious, most studies find that many of the symptoms are nonetheless the same.

There is also evidence that gluten may be taking a toll on your dental bills. A recent study conducted at the University of the Republic in Uruguay revealed that gluten can cause an immune reaction to the proteins that help build tooth enamel. It has been known for some time that gluten intolerance has been linked to a number of mouth irritations from canker sores to tongue swelling.

4. You will be more productive and eat less
Besides eliminating the nagging day-to-day symptoms, there are other indications that going gluten-free will give you more energy and allow you to be more productive in your work.

Many gluten-rich foods tend to be unhealthy in general, partly because wheat-based products lend themselves to being processed easily. These foods rapidly convert to sugar in your bloodstream and cause your insulin levels to bounce up and down throughout the day. Don't assume whole wheat bread is the solution either. When it comes to glucose levels at least, it is identical to white bread.

By eating a healthy version of the gluten-free diet, you can keep those blood sugar levels stable and also benefit your health and pocketbook by not seeking the mid-day sugar buzz.

Celiac disease also has been widely linked to Hashimoto's disease, the main cause of hypothyroidism, which afflicts people with fatigue. Diagnoses of patients with Hashimoto's have shown they almost always have some degree of gluten sensitivity and a greater number than the general population have celiac disease.

There also is growing body of evidence that brain function might be a greater symptom of gluten intolerance than previously thought. Although digestive problems draw more people to the doctor for tests, there are some in the medical community that believe brain function might be a more common symptom, unfortunately one that people do not initially notice or pass off as "brain fog" that they try to counter with an extra cup of coffee.

5. You can save on later-in-life health expenses
Longevity isn't something you can put a price tag on but those health costs you incur later in life are. According to the Celiac Disease Center, individuals who go undiagnosed and untreated for celiac disease can faceadditional health care costs averaging $5,000-$12,000 per year. Since many of the symptoms of gluten sensitivity are the same, one can surmise the costs also might be loftier.

Chronic inflammation, one of the major demons of gluten intolerance, is the root cause of osteoporosis, heart disease and many cancers. There is already a strong link between high glucose levels - also commonly found in celiac patients - and Alzheimer's, not to mention diabetes.

The dilemma is that care providers believe celiac disease is vastly under-diagnosed, studies finding anywhere between 80 to 97 percent. Worse yet, even though it is genetic, a growing number of people are not discovering they have it until their later years.

While gluten sensitivity is proving more of a challenge for doctors to diagnose, as it can not as easily be tested, both are clearly on the rise. A study by the Mayo Clinic, which tested blood samples from the 1950s, found that celiac disease appears to be four times more common today while studies have put gluten sensitivity at anywhere between six to 8 percent of Western populations. It is also known that about 40 percent of the population carries the gene for gluten intolerance, whether or not they are just carriers, and that one-third of the U.S. population, according to a 2013 survey by the NPD Group, felt their was a need to cut back on gluten in their diet.

Considering the long-term risks and the late development of symptoms for some, going gluten-free can be a saver if intolerance is diagnosed early and it is eliminated from your diet.

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