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.
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.
If mothers and fathers speak openly about child-care obligations, their colleagues will adapt.
I’m an economist. I love data and evidence. I love them so much that I write books about data-based parenting. When questions arise about how to support parents at work (for example, from Alexandria Ocasio-Cortez on Twitter), my first impulse is to endorse paid parental leave. Mountains of data and evidence show that paid leave is good for children’s health, and for mothers in particular. I am more than comfortable making a data-based case for this policy.
But experience, rather than pure data, leads me to believe that what happens after paid leave is nearly as crucial—that is to say, what happens when Mom and Dad return to the office. We need to normalize the experience of parenting while working.
Applying to schools has become an endless chore—one that teaches students nothing about what really matters in higher education.
The crazed pursuit of college admissions helps no one thrive. And while the Varsity Blues admissions scandal shines a light on families that break the rules, it’s time to consider the unhappiness of families that play by them. While competition for seats may be inevitable, students scramble to do ever more to get into college—and give away more of their childhood to do so. This competition might seem a problem only for middle class and wealthy families. But students of modest means suffer most when applying to college becomes an endless list of tasks requiring time and other resources.
As the CEO of the College Board, I see this arms race up close. We administer the SAT, a test that helps admissions officers assess the reading, writing, and math skills of students across the country and around the world. We also administer the Advanced Placement program, which helps students earn credit for college-level work they do while in high school. We know these tools to be useful, but we also see how they can contribute to the arms race. The College Board can and will do more to limit the excesses—more on that below—but there is more at stake than which tests kids take or don’t take.
Disney’s live-action remake of the 1992 animated classic is a special-effects-laden extravaganza that comes off as clumsy and half-hearted.
Disney’s 1992 classic Aladdin is one of the greatest cinematic arguments for the storytelling potential of animation, which is perfectly expressed through the character of Genie. As voiced by Robin Williams and renderedin two dimensions, he’s a slapstick genius who can conjure anything, appear in any shape or size, and gleefully defy the laws of physics. For years, animation was the only way such a fantastic character could exist on-screen, but in 2019, visual effects have advanced enough that audiences can see a gigantic blue version of Will Smith try to give the same performance. Technological progress has clearly gone too far.
Guy Ritchie’s live-action remake of Aladdin, the latest in a long line of Disney revivals of its own greatest works, existsin the same nostalgic sphere as recent hits such asBeauty and the Beast and The Jungle Book. It’s a garish,special-effects-laden extravaganza that still manages to feel tossed-off and half-hearted. The film isentirely devoted to the property it’s adapting, but its mimicry underlines just how pale an imitation it is. The only participant really trying to energize the project is Smith, who—poor man—has to spend much of his screen time transformed into a rubbery CGI monstrosity who’s impossible to take seriously.
I own three pairs of noise-canceling headphones. Two go over my ears, enveloping them in cozy tombs of silence. One pair consists of earbuds, one of which I jam into my ear to block out the world while I use my other ear for phone interviews. Besides the noise-canceling kind, I have headphones for basically every activity I do. In fact, I recently came to the disturbing realization that there’s rarely a moment of my day when my ears are not filled with or covered by something.
Like many other Americans, I now wear AirPods all day at my desk to combat the awful tyranny of the open office. Since they don’t cancel noise, they provide me with writing music while allowing me to listen up for my bosses. I don’t like exercise classes and their preselected, generic playlists, so instead I work out with headphones and listen to my own special running mix, the contents of which can be disclosed only upon my death. (Let’s just say the dream of the ’90s is alive on my Spotify.) I like to listen to podcasts while I cook, so the earbuds come in handy while I chop and sauté. And I can hook up headphones to a Roku when I want to watch a depressing foreign TV show and my boyfriend wants to do literally anything else.
In 1822, a surgeon encountered a patient with a bullet hole in his stomach—and spent more than a decade looking through it.
What does it mean when your stomach rumbles? How do our bodies extract nutrients and vitamins from food? Does what you eat affect your mood? Digestion is an invisible, effortless, unconscious process—and one that, until recently, we knew almost nothing about. On this episode of Gastropod, we follow our food on its journey to becoming fuel, from the filtered blood that helps slide food into the stomach to the velvet walls and rippling choreography of the small intestine to the microbial magic of the colon and out the other end. And we do it by visiting the world’s most sophisticated artificial gut at dinnertime—a plumbing marvel named TIM that chews, swallows, squeezes, farts, and poops just like the real thing.
A call to end the priesthood reveals a deep misunderstanding of Catholicism.
James Carroll, the author of this month’s Atlantic’s cover story, “Abolish the Priesthood,” is famous in certain Catholic circles for his bitter denunciations of the Church. To the well-documented renunciation of his own priesthood years ago, Carroll now adds the claim that, by its very nature, the Catholic priesthood is inextricably tied to clericalism (all priests being clerics, of course), and thus to “its cult of secrecy, its theological misogyny, its sexual repressiveness, and its hierarchical power based on threats of a doom-laden afterlife.” He also argues that in its more pristine first centuries, Christianity had no priesthood and no hierarchy, and so was far more egalitarian.
Reading Carroll, I find not so much a hatred for the priesthood or the Church more generally, but rather a deep misunderstanding of Catholicism, which has resulted in a conflicted love throughout his public life. As a priest myself, I can only hope that he will one day find some peace and reconciliation.
Some American women see giving up their babies as more emotionally painful than terminating their pregnancies.
Along the highways of states where support for abortion is at its lowest, it’s not uncommon to see road signs that say choose adoption and similar messages. The signs capture a preferred anti-abortion retort to outcries over abortion restrictions, like the kind Georgia and Alabama just passed: Women with unwanted pregnancies should find adoptive families.
Adoption is a choice that certain women who don’t wish to keep their babies enter into happily. Some women find abortion to be anathema and rule it out among their options for an unwanted pregnancy. And for women considering abortion who ultimately settle on adoption, the process often benefits everyone involved.
Of course, adoption is not a reasonable option for all pregnant women. Some girls and women would imperil their health if they carried a baby to term. Many pro-abortion-rights people believe it is immoral to compel a woman to carry a pregnancy she does not want, especially if that pregnancy is a result of rape or incest. And some studies show that abortion is medically safer than childbirth.
The brutality of fame can change the basic way people evaluate others.
Human history is riddled with people whose limited credentials have not stopped them from successfully hawking miracle cures and religious salvation, but Grigori Rasputin stands out as a talented wellness grifter even now. After arriving in St. Petersburg in the early 1900s, Rasputin ego-massaged his way into the upper echelons of Russian society, charming the rich and influential to access ever-greater levels of power until he reached the ruling Romanovs, the family that had been in control of Russia for more than three centuries.
Most of what historians know about what Rasputin actually did to ingratiate himself—or what skills he actually had—has been passed down through mere rumor and legend. What’s clearer is that the Romanovs apparently considered Rasputin’s abilities so indispensable to the health of their son and the legitimacy of their government that he was allowed to run roughshod over their court and alienate the trust of the public, hastening the Bolshevik Revolution and the Romanovs’ deaths.
As White House stonewalling continues, Democrats are starting to speak more openly about the constitutional option, but their leader isn’t budging.
Back in 2007, Donald Trump sent the newly sworn-in speaker of the House, Nancy Pelosi, a letter celebrating her ascension.
“Nancy—you’re the best. Congrats. Donald,” the entertainer wrote, Politico reported in 2011. The correspondence between the two has taken a more combative tone recently, which makes the current moment all the stranger: Pelosi might be the biggest barrier between President Trump and an impeachment inquiry right now.
Pelosi has made her personal opposition to impeaching Trump clear. In March, for example, she told The Washington Post, “I’m not for impeachment … Impeachment is so divisive to the country that unless there’s something so compelling and overwhelming and bipartisan, I don’t think we should go down that path, because it divides the country. And he’s just not worth it.”
Smith College's unusual ceremony is more than just a silly tradition.
Smith College’s annual commencement ceremony begins like any other: Graduating seniors at the women’s liberal-arts college are called up one by one to collect their diploma from the president. Perhaps some students exchange a wink with the regalia-clad honorary-degree recipients nearby as they stride across a platform overlooking the dorms they’d for years called home; others may pause to flip their cap’s tassel while blowing a kiss to the sea of parents who have long awaited this milestone commemorating their daughter’s metamorphosis from undergraduate to alumna.
Except the moment, technically, hasn’t happened quite yet: The name, degree, and accolades printed inside each padded holder seldom belong to the woman who receives it. They very likely belong, rather, to one of her nearly 700 classmates.