The Collateral Benefits of the GF Craze

Editor’s Note: This article previously appeared in a different format as part of The Atlantic’s Notes section, retired in 2021.

The vast majority of people who avoid gluten don’t have celiac disease or even a gluten sensitivity, but as reader Rachel can attest, there’s a big upside to the proliferation of all the GF products and menus fueled by the fad (even as Hamblin noted the downsides):

I found out 10 years ago this month that I had Celiac. I was having horrible stomach pain, reflux, ulcers, etc, and at 19 I had zero quality of life. My biopsy came back positive for Celiac but my blood-work was negative, so my doctors weren’t sure at the time how to diagnose me.

Going gluten-free 10 years ago was one of the most overwhelming and terrifying things I had ever experienced. My doctor flat told me I could continue to eat gluten but I would most likely develop colon cancer by the time I was 40.

I was living in Nashville, where everything was fried, I had no family around me, and nothing was labeled on food items. I remember crying in the grocery store because I had no idea what to buy. I thought, “Am I ever going to be able to eat a sandwich again??” I ate corn tortillas, hummus, eggs, and cheese for an entire month until I found some resources on Celiac.

As there has been a lot more awareness of Celiac over the years and even a cool factor to being gluten free, I have found it much easier to live this way without getting sick. I have traveled around the world and all over the U.S. and it’s been almost a non-issue with many places. I’m grateful for the awareness.

(Also, as a helpful hint, if I get gluten in my meal, I’ve found that sipping Apple Cider Vinegar in water helps alleviate the symptoms. I’m note a doctor, but it helps tremendously.)

On the flip side, I tend to get many disparaging looks when I ask for a gluten free menu, if something has gluten in it, or when I tell people I’m not able to eat it. In fact, I'm more likely to not tell someone and either go hungry or try to figure out an alternative option because of the negative responses.

I know that Celiac is genetic, and though I don’t have children right now, I worry about if they will inherit the gene and whether or not I should start them on a gluten-free diet as babies. I guess I’ll just have to take it one day at a time, but all I know is that I’ll still be gluten free even when it’s not a cool thing to do.

For more on GF parenting, check out “Deciding to Raise a Gluten-Free Kid,” written for us a few years ago by the aptly named Katie Bacon.