You asked, so here’s my gluten-free story (safe for Celiacs to read):
I’m not a Celiac, but I do have Crohn’s disease, an inflammatory autoimmune disorder which often causes similar symptoms in the digestive tract. When I was first diagnosed with Crohn’s, a course of steroids followed by immunosuppressive drugs was enough to keep me in relatively good health.
Slowly, though, my symptoms returned. After two years, I was again underweight and anemic (a six-foot-tall male in my twenties, I weighed about 130 pounds at my lightest), with chronic, debilitating stomach pains and other symptoms which made my life very hard.
Friends who hadn’t seen me in months asked about my health as soon as they laid eyes on me. On more than one occasion, I experienced stomach cramps so severe I vomited until there was nothing left but bile. Occasionally, upon standing up too quickly, my vision would fade and my head would spin until I fell to the ground or found something to hold onto. These weren’t the kind of symptoms that can be alleviated through the placebo effect.
People suggested going gluten-free, but I resisted it until I was desperate for many of the reasons laid out in James Hamblin’s piece (much of which I still agree with). But it worked. The pain receded. My digestion improved. I gained 30 pounds, leaving me thin, but not skeletally so.
I asked my gastroenterologist about this, and they suggested I pursue a low-FODMAP diet, which restricts foods like wheat which contain sugars that ferment during digestion. It kept the worst of the symptoms at bay and, along with my medicine, kept my inflammation at a low level. Eventually, even that low level of inflammation caused enough complications that I was put on more powerful medicine, but I've never again been as sick as I was.
In the end, it wasn’t the gluten that bothered me; it was the wheat itself. I found I could drink gluten-free beer, for example, but only the kind that was made from sorghum or other wheat substitutes. Wheat beer with the gluten removed still made me sick, and trace amounts of gluten never bothered me at all. But despite the fact that I wasn’t a Celiac, the availability of gluten-free products was a huge boon for me.
I appreciate what you, James, and TheAtlantic are trying to do by educating the public on these issues. There’s so much pseudoscience surrounding this topic that I’m sometimes embarrassed to admit that I prefer to avoid wheat. But to suggest, by omission or otherwise, that Celiacs are the only people who can benefit from the explosion of gluten-free products ignores the clinical and day-to-day experiences of a great number of people, and I think that’s worth mentioning.
This reader’s on the same page:
Credible sources place the percent of Americans with celiac as high as 1-in-35. But that understates the problem by ignoring people who are allergic to wheat but do not have celiac.
Since I was young my fingers swell (not subtly) when I eat wheat products, and it seems to be more likely to happen with products that are known to be high in gluten (like pizza). Yet I test negative for celiac.
Is the test imperfect? Am I allergic to wheat? I’ve no idea, but it is not a trivial matter. I’m afraid we are in another of those moments when experts think they know it all, while there is much more to be learned.
A reader in Bend, Oregon, is far from gluten-free but nevertheless provides some good, er, food for thought:
Some people have commented that the increased gluten sensitivity in recent decades is due to modern, hybrid wheat varieties, high processing, added gluten, and/or a move away from traditional bread dough fermentation. Michael Pollan’s view was summarized in The Huffington Post piece “Michael Pollan Wants You To Eat Gluten”:
Pollan goes on to say that some people would do well to experiment with fermentation. More specifically, he thinks fermented sourdough is a smart alternative for a healthy gut. Fermented foods in general have been found to be beneficial for gut health, but sourdough bread has a more specific benefit, according to Pollan.
“[The] tradition of fermenting flour with sourdough breaks down the peptides in gluten that give people trouble,” he said. “Anecdotally, I’ve heard from lots of people that when they eat properly fermented bread, they can tolerate it.”
There is some emerging research to support Pollan’s perspective: A 2008 study fed subjects with gluten intolerances either sourdough or regular bread. Similarly, a very small 2012 study fed sourdough to participants with celiac, finding few to no physical side effects.
There are essentially two ways to turn flour into bread. The first is the way it was done for most of human history: let the flour absorb as much water as possible and give it time to ferment, a process that allows yeast and bacteria to activate the dough. Kneading then binds the two proteins that come together to form gluten.
Most of the bread consumed in the United States is made the other way: in place of hydration, fermentation, and kneading, manufacturers save time by relying on artificial additives and huge industrial mixers to ram together the essential proteins that form gluten. . . . Most bakers, even those who would never go near an industrial mixing machine, include an additive called vital wheat gluten to strengthen the dough and to help the loaf rise.
I’m lucky; I can eat plenty of gluten and stay extremely healthy. I even eat seitan sometimes, which is pure wheat gluten. Yum.
[Avoiding gluten] has not been shown (in placebo-controlled studies) to benefit people who do not have the disease. Celiac disease is known to affect about one percent of people. Yet in a global survey of 30,000 people last year, fully 21 percent said that “gluten free” was a “very important” characteristic in their food choices. Among Millennials, the number is closer to one in three. The tendency to “avoid gluten” persists across socioeconomic strata, in households earning more than $75,000 just the same as those earning less than $30,000, and almost evenly among educational attainment. The most common justification for doing so: “no reason.”
He goes on to detail the downsides of gluten-free replica products. A reader responds with a solid bit of advice:
As someone who has had a lifelong gluten allergy (and gave it to two of my three kids), the increased “trendiness” is a mixed bag. Yes, it mean more choices, but it also means that people think my disease is just a trendy lifestyle choice and not a real thing. My general recommendation is not to use too many wheat substitutes. Instead of a gluten-free sandwich, have a salad or meat and veg. Instead of beer, have wine or hard liquor.
One of my part-time jobs right out of college, while interning and waiting tables, was doing research for a book that my roommate and his celiac-suffering business partner were putting together to help people travel and dine out gluten free. This was late 2004, and I had never heard of gluten, nor had any peers I talked to about the research gig. So over the past decade it’s been remarkable to see how rapidly and widespread “gluten free” has become. Now my best friend is GF, for dermatological reasons, as is my mother, who swears that her GF diet has snuffed out some mild health problems—and she’s been a nurse for 40 years, so she’s very science- and health-oriented. Here’s another gluten-free reader who works in the sciences:
I work in human research. Getting people to keep accurate records of what they eat, or to maintain a specific diet for a long enough time without keeping them in a lab environment 24/7 is incredibly difficult if not impossible. I am gluten-free due to promising science on Hashimoto’s thyroiditis (I am not celiac). If you have a problem linked to inflammation, it makes sense to see if going gluten-free can reduce that inflammation.
In the future, as more and more studies are done, they may find the culprit is other than gluten, or that gluten without other natural enzymes in food that’s more alive or containing more of the plants original components might be healthier.
As an N of 1, if I eat gluten now, I get depressed the next day. I don’t seem to have any other negative symptoms as others with celiac do. There is no other “cure” for Hashimotos, but I tend to have fewer symptoms of Hashimotos (lethargy, weight gain, skin issues) when I remain gluten free. I went off it for a while, started eating gluten again, and gained 20 lbs. But this might be also attributable to the fact that more foods were available (i.e. a whole pan of brownies).
I am realistic and yet still making the best choice for myself. I can understand if others are concerned it’s a harmful fad, but there also might actually be something to it, and so I don’t think it should be readily dismissed either.
Neither does this reader:
I recall Nobel prize winner Dr. Barry Marshall commenting that half of what is taught in academic gastroenterology is flat wrong. [CB note: I couldn’t quickly find that quote, but here’s a Kathryn Schulz interview with Marshall about how he was right about ulcers when everyone else was wrong.] So it was not surprising to find see solid research in the last few weeks showing that common reflux medications, proton pump inhibitors, pushed so hard by gastroenterologists, are strongly linked to dementia and cardiac dysfunction. [CB: Here’s a recent report along those lines.]
I have been gluten free for a dozen years. I am not celiac, don’t even have the DNA for it. Prior to going gluten free, which was against gastroenterologists advice, I suffered from chronic severe reflux and GI problems daily and was becoming overweight. Within months after going strictly gluten free, every trace of reflux and GI distress disappeared and over 12 years have never returned. Within six months of going gluten free, I lost the 35 excess pounds I was carrying and have stayed at my ideal weight ever since.
My toughest problem in going gluten free was weaning myself off the proton pump inhibitors that GI docs had pushed on me. What they failed to tell me is that if you start these meds and go off them, you get rebound hyper-acidity at double your pre-med levels, and that lasts a couple of months. Great for pharma marketers. I used an Internet protocol from Jacob Teitelbaum MD to wean myself off PPIs in a couple of months. Never a hint of reflux since, in a dozen years.
I wonder what is motivating the recent quasi-academic push back against gluten-free living? So many such as myself have found gluten-free living to resolve a host of problems even though not celiac. I wonder if the financial interests involved are pushing back. But then I recall Hanlon's razor: “Never attribute to malice that which is explained by incompetence.”
I know through experience that GF people love to talk about going gluten free, so if you’d like to sound off on the subject, drop us an email. Update from a reader with some quick advice:
To those out there (like myself) who are gluten free to decrease inflammation, I caution you about the risk of added sugar in products labeled as GF. What has helped me is to not eat processed GF foods as much as possible and focus on fruits, veggies, nuts, good fats and protein. It is not easy because I often feel deprived. Hence my new focus on detoxing myself off the sugar as much as I can without adding another feeling of deprivation. Sigh.
The presidential aide says she didn’t know personal email wasn’t allowed, even though her father won the 2016 election by railing against Hillary Clinton’s use of a private server.
The jokes write themselves, though if you search Twitter for “but her emails,” it turns out that hundreds of people write the jokes as well.
As The Washington Post reported Monday evening, Ivanka Trump, the president’s oldest daughter and a senior White House adviser, sent hundreds of emails pertaining to government business using a personal email account in 2017, in violation of federal records laws. As the Post drily noted, “The discovery alarmed some advisers to President Trump, who feared that his daughter’s practices bore similarities to the personal email use of Hillary Clinton, an issue he made a focus of his 2016 campaign.”
This would be extremely embarrassing for the Trump administration were it capable of embarrassment.
Priests are fielding more requests than ever for help with demonic possession, and a centuries-old practice is finding new footing in the modern world.
Louisa Muskovits appeared to be having a panic attack. It was March of 2016, and Louisa, a 33-year-old with a history of alcohol abuse, was having a regular weekly session with her chemical-dependency counselor in Tacoma, Washington.
Louisa had recently separated from her husband, Steven. When the counselor asked about her marriage, she said she wasn’t ready to talk about it. The counselor pressed, and again Louisa demurred. Eventually the conversation grew tense, and Louisa started to hyperventilate, a common symptom of a panic attack.
The counselor rushed down the hall to get Louisa’s therapist, Amy Harp. Together they moved Louisa to Harp’s office, where they felt they could better calm her. But once Louisa was there, Harp recalls, her demeanor transformed. Normally friendly and open, she started screaming and pulling out clumps of her hair. She growled and glared. Her head flailed from side to side, cocking back at odd angles. In jumbled bursts, she muttered about good and evil, God and the devil. She told the counselors that no one there could save “Louisa.”
Despite the easing of taboos and the rise of hookup apps, Americans are in the midst of a sex recession.
These should be boom times for sex.
The share of Americans who say sex between unmarried adults is “not wrong at all” is at an all-time high. New cases of HIV are at an all-time low. Most women can—at last—get birth control for free, and the morning-after pill without a prescription.
If hookups are your thing, Grindr and Tinder offer the prospect of casual sex within the hour. The phrase If something exists, there is porn of it used to be a clever internet meme; now it’s a truism. BDSM plays at the local multiplex—but why bother going? Sex is portrayed, often graphically and sometimes gorgeously, on prime-time cable. Sexting is, statistically speaking, normal.
California was always going to burn—but it should have happened differently.
There was no horizon in Oakland on Saturday, and the air smells dirty. It’s not like fresh smoke. It’s a staleness. If you stay outside too long you get a little headache. The newest numbers say 71 people have died, more than a thousand missing, and 12,000 buildings burned in the Camp Fire. You’d have to drive well over three hours from here, if the roads were open, to get to anything that’s still on fire, but the smoke makes it feel like it’s happening a couple towns away. The smoke, made of forests and houses and people’s bodies, sinks in.
Neighbors and coworkers are passing around lists of who has respirators in stock, collaborative scratch pads with links to donation programs for the homeless encampments, posts about how refusing to wear a mask is internalized ableism, and instructions on taping a HEPA filter to a house fan. It’s hard to know what to call this. It’s not a disaster. It’s not your house burning down and your neighbors dying. But it’s not just another November, either. It’s schools closing, reminders to stay inside, and a lot of pulmonary and cardiovascular stress that will only be understood in retrospective statistics. It’s a crisis without a moment of crisis. It’s what it looks like: a slightly caustic, minimally dramatic haze over everything.
A Thanksgiving story about the limits of human empathy
YELLVILLE, Ark.—It is October in the Ozarks. The grass has dried out and the trees have bronzed and browned. Deer lie glaze-eyed in the back of camouflaged pickup trucks. High-school football helmets crack every Friday night. And seven days a week, workers in processing plants are helping to kill, gut, pluck, and truss turkeys for Thanksgiving tables around the country.
Here in Yellville this cold and rainy weekend, there are turkeys everywhere—turkey shirts and turkey costumes and turkey paraphernalia. There is a raffle giving away birds for Thanksgiving dinner. There’s a brisk trade in turkey legs, too, pulled out of a barrel smoker. At the bandstand, a judge announces the winner of the “Miss Drumsticks” contest, who gleams and sparkles in her pageant finery. “It’s Miss Drumsticks because they’re judging who has the best thighs,” an older woman explained to me, matter-of-fact.
The dome where crew members practiced red-planet missions will now be converted to a simulated moon base.
For the last five years, a small Mars colony thrived in Hawaii, many miles away from civilization.
The Hawaii Space Exploration Analog and Simulation, or HI-SEAS, was carried out in a small white dome nestled along the slope of a massive volcano called Mauna Loa. The habitat usually housed six people at a time, for as long as eight months. They prepared freeze-dried meals, took 30-second showers to conserve water, and wore space suits every time they left the dome. To replicate the communication gap between Earth and Mars, they waited 20 minutes for their emails to reach their family members, and another 20 to hear back. Sometimes, as they drifted off to sleep, with nothing but silence in their ears, they really believed they were on Mars.
A definitive, logical answer to an unresolved question
In the spirit of a holiday when people, in claustrophobic proximity to their loved ones, feel compelled to take stronger-than-usual positions on issues of even minuscule import, I have a conclusion to share: The correct time to eat Thanksgiving dinner is 4 p.m.
There are many obvious reasons why this is the case. Start with the turkey. It needs about four hours in the oven (give or take, depending on the size). It also needs to be prepped before it can go in, and then should rest for about a half hour afterward before being carved.
Let’s say this process, from raw bird to neat slices, takes about five hours (and that is if everything goes exactly to plan). If Thanksgiving dinner is to take place at 2 p.m., as many incorrect people have suggested, cooking must commence at 9 a.m. Does that sound like an unhurried, cozy holiday morning? No. It sounds like a workday.
The former president never uttered his successor’s name at an event in Chicago, but the animus was obvious.
CHICAGO—The midterms are done, and Barack Obama is trying to get back to his post-presidency. He still thinks the country and the world are broken, but he’s dropping back out of the public debate, urging those who came to his foundation’s second annual summit here on Monday that they need to pick back up the charge for change.
“You literally can remake the world right now, because it badly needs remaking,” Obama said.
The answers to fixing problems in agriculture, education, sustainable energy, and other fields, he said, aren’t as complicated as they’re made out to be. But, he insisted, “the reason we don’t do it is because we are still confused, blind, shrouded with hate, anger, racism, mommy issues.”
“WeChat is a monster. There’s nothing like it on Earth.”
OiYan Poon stumbled upon WeChat largely by accident.
Poon is a professor at Colorado State University who studies the racial politics of higher education. For years she had consistently found that most Asian Americans supported affirmative action, but in 2014, something surprised her: A fledgling network of politically savvy Asian Americans had derailed a Democrat-backed ballot initiative in California that would’ve rescinded the state’s long-standing ban on race-conscious admissions. These activists—with their loud, recurring demonstrations, scathing op-eds, pro-Republican canvassing, and roundtable discussions on Chinese-language talk shows—had materialized unexpectedly, at least to Poon.
Determined to learn more, Poon in 2016 took to her typical research methods—convening a team of students and colleagues to help her pore through court filings, news stories, social-media posts, and the like—in an effort to track these dissenters down. But the few activists who did have an online footprint didn’t respond to Poon’s inquiries. The professor continued to flounder until she took the advice of an acquaintance and opened an account on WeChat, the popular messaging app based in China. The virtual gathering place was a hub for these activists.
Lawmakers thought Nixon’s gathering of inside information about the Watergate probe from DOJ was an impeachable offense.
Nearly 45 years ago, the House Judiciary Committee concluded that President Richard Nixon’s contact with high-level Justice Department officials overseeing the Watergate investigation, detailed in a 62-page “road map” of evidence collected by prosecutors in 1972–73, amounted to an impeachable misuse of executive power.
A half century later, the FBI’s former top lawyer, Jim Baker—a close friend and associate of fired FBI Director James Comey—is laying out parallels, albeit subtly, to President Donald Trump’s interactions with the law-enforcement officials who have been investigating him and his campaign team since July 2016.
In a piece for Lawfare published on Monday, Baker and co-author Sarah Grant, a student at Harvard Law School, used the newly unsealed Watergate road map to show how one president’s attempts to control an investigation targeting him and his associates were quickly exposed and, ultimately, used against him. As the road map laid out, Nixon interacted regularly with the man supervising the Watergate investigation—Henry Petersen, then the assistant attorney general for the Justice Department’s Criminal Division—and pumped him for information.