You Shouldn’t Be Afraid Of Gluten, And Here’s Why!

In today’s generation, there are thousands of different catering services scattered all around the world. All of which have created specific gimmicks and themes in an effort to set them apart from the rest. For some, it’s all about entertaining customers with the creative presentation of food. For the others, it’s more on providing unique delicacies that would bring new flavors to the palate of their clients. Whatever the case may be, these ideas would provide food places with a platform to cater to the different tastes of people.

Now, when it comes to trending diner gimmicks, none is quite as significant as offering gluten-free food. Highly sought-after in cities such as Fort Lauderdale, these types of products are believed to be safer and healthier compared to their conventional counterparts. Millions of people are convinced that consuming food containing gluten would eventually cause health problems for them. The reason for this is that according to some experts, the ingredient is said to be a catalyst for a variety of illnesses. Because of these findings, countless individuals opted to remove gluten from their diet.

However, is there really a truth behind this widely-accepted belief? Should people be afraid of eating gluten foods? And would you fall ill once you consume these types of food products? Well, not exactly. There are various factors that should always be considered before passing judgment on this timeless ingredient. But before delving into details on why you shouldn’t be afraid of it, you need to turn your attention to the elephant in the room: what exactly is gluten in the first place?

gluten foods

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Gluten is a type of plant-based protein found in grain products — particularly barley, wheat, and rye flour. It contains two components that are considered to be essential in the food creating process, namely Gliadin and Glutenin. Both are responsible for holding different ingredients together, as well as providing elasticity that makes a product more chewable for people. Basically, it gives everyone a better time eating certain types of food.

So, if it’s an important component of food, why are people afraid of it? When did gluten become bad — a dietary villain if you will — in the eyes of many? Well, it was because of a situation that happened almost 70 years ago. In 1953, a Dutch pediatrician named Willem-Karel Dicke claimed that wheat foods, particularly gluten, damaged the intestines of people suffering from celiac disease. He came to this conclusion after years of investigating unusual symptoms (ranging from diarrhea to abdominal pain) that targeted children in his homeland. And it didn’t stop there. In the following decades after Dicke’s findings, a multitude of doctors have also claimed that gluten worsens other ailments which include chronic headaches, heart disease, autism, and even kidney disease. 

While it’s true that the ingredient should be avoided by people suffering from celiac disease, there is no solid evidence showing that gluten aggravates other illnesses. In fact, there are countless people in cities such as Fort Lauderdale who continue to consume the ingredient without experiencing any ill effects. With that in mind, you shouldn’t be afraid of eating foods that contain gluten. And if you think otherwise, then here are some factors that can sway your mind:

Gluten Composition

Historically speaking, wheat crops have been planted and consumed by mankind for as long as anyone can remember. One specific type, einkorn wheat, has been around for at least 10,000 years. And guess what? It contains gluten, the ingredient that is said to be dangerous to your health. Now, you might find yourself thinking that due to today’s technological advancement, gluten back then is different from what it is today. Well, that’s not exactly the case. In 2013, a research made by the US Department of Agriculture yielded results showing that the ingredient has not changed since the time of our forefathers.

It’s All About The Data

Another factor that proves the safety of gluten is the data garnered from various studies. According to research made by pediatric gastroenterologist Alessio Fasano, MD, around 18 million Americans suffer from gluten intolerance. Although the figure seems to be overwhelming, it’s actually a small percentage of the population. In fact, it is only about 5-6% of the American public. This data coincides with the results yielded by the National Foundation for Celiac Awareness, showing similar results with Fasano’s research.

The Placebo Effect

Although it may sound far fetched, the truth is that some people experience celiac gluten sensitivity just because they think it’s not good for them. Roughly about 20 million Americans believe they are suffering from gluten-induced illnesses even if they were not diagnosed with any. And if you connect this with the previously mentioned results, it doesn’t quite add up. The sad reality is that people actually believe gluten is bad for your health just because of how others portray it to be.

The Real Culprit?

As you may know, gluten is not the only ingredient used by a local restaurant near you in creating different kinds of delicacies. In fact, some high protein foods do not even contain the said component and yet, there are people who get ill by consuming them. With that in mind, there is a huge possibility that certain people made gluten a scapegoat for the source of their specific ailments.

Advantages and Disadvantages

And of course, consuming gluten has its own benefits as the ingredient contains components that help keep your body fit and healthy. These include amino acids, B vitamins, iron, protein, and many more. On the other hand, recent studies have shown that there are certain dangers of gluten-free diet if you’re not celiac. According to several researches, a low gluten diet may increase your risk of experiencing heart attack symptoms. Aside from that, it may also lead to you developing symptoms of Type 2 Diabetes as well.

As you can see, there is absolutely no reason to be afraid of gluten. Despite the global backlash regarding the ingredient, it offers people from in and out of Fort Lauderdale a multitude of much needed nutrients that would help them become healthier. While it’s true that avoiding it is recommended for some, consuming products such as vital wheat gluten would only do you wonders as long as you are not suffering from certain ailments. All in all, it is a timeless ingredient that has proven to be useful for those who lived long ago.

But at the end of the day, it all depends on what kind of diet you want to follow. Of course, it’s all about satisfying your physiological needs. In order for you to accomplish that, it would be best for you to look for a diner that can provide you with the proper nutrients you deserve.

And if you’re looking for a restaurant that delivers a delicious, yet healthy menu straight to your doorstep, then Tower Deli is the right choice for you! As the premier food providers in the city of Fort Lauderdale, we have an excellent selection of grain-based delicacies that cater to the different tastes of our customers. These include Panini Bread, Pita Bread, Kaiser Rolls, and even Rye Bread. So, whether you’re looking for a breakfast food to start your day or snacks that you can munch on while exchanging stories with a friend, you can count on us to provide you with what you need! If you find yourself craving for more, feel free to check out our menu. For questions and inquiries, don’t hesitate to give us a call at 954-452-8202 or email us at And if you want to place an order right now, you can do so by clicking here.

Contact Tower Deli today and let us provide you with a treat that you will never forget!

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