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Gluten Free Fad Diet Dieters - GET REAL!

Updated on April 9, 2011
Typical gluten free fad dieter trying to stay slim.
Typical gluten free fad dieter trying to stay slim. | Source

Losing our Sanity in Australian/Worldwide Society

Gluten free fad diets are beginning to take over the sanity of our society. People adopt 'gluten free "fad"' diets for a variety of reasons, some of which cannot be explained. However many instances include wanting to be popular, seeking attention, becoming obsessed with food, etc. Rarely does one on a gluten free "fad" diet take avoiding gluten seriously. They usually try to convince society that 'small amounts' are fine but larger amounts are a problem. Society is getting a very distorted view on the severity of Coeliac Disease and its long term complications.

Had all of those 'gluten free "fad"' dieters made sure chefs understood the real true meaning of 'gluten free' (from the beginning) and asked them to prevent contamination, I think life would be so much easier for us now. There would be a great selection of gluten free options that ARE gluten free (no ifs, buts or any of this c**p) and we would have large varieties of items to choose from. But no, that's not the case. It's getting so hard now that even the Coeliac Society of Australia has given into recommending these "pizza" places (that claim 'gluten free'/'gluten friendly' and then add a disclaimer) after telling us we should avoid traces of gluten.

Their response: "When you drive a car, you risk dying in a fatal car accident. The primary purpose of the Coeliac Society is to help promote an enjoyable lifestyle for its members. With that, of course, comes some risk."


What's worse, Graham Price (Technical Officer at the Coeliac Society of Australia (CSoA)) after *ALL* these years is now giving himself some relief by simply ordering some Domino's pizzas for the Society's Kids' parties. Sigh, if you must.

Another matter of concern. Rumor has it that it is only our reliable ACCC that is preventing the Coeliac Society from going even further backwards. The CSoA intends to allow foods with small traces of gluten to be labelled "GLUTEN FREE".

All I can say is if you're on a gluten free 'FAD' diet, and letting people know about the fact that you are supposedly 'gluten free', at least HAVE THE COURTESY TO MAKE SURE PEOPLE REALISE THE SERIOUS RISK OF CROSS-CONTAMINATION AND BE PREPARED TO MISS OUT OR GET OFF THE GLUTEN FREE DIET NOW!

How 'gluten free' are YOU? Find out for yourself.

Missing out when on a strict gluten free diet is a fact of life, and people better get that idea into their heads before they dive in and wreck the lives of those around them as well as themselves because THEY are the ones who highly contribute to misunderstandings in today's society. It sickens, but does not surprise, me that this is the case! On the other hand, they could do us a lot of good and either strictly avoid gluten or not avoid it at all!

Remember, a food item cannot be labelled 'gluten free' if it is not gluten free. It is illegal.


16 Claims in relation to gluten content of food

-----(2) A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains –

----------(a) no detectable gluten; and

----------(b) no –

---------------(i) oats or their products; or

---------------(ii) cereals containing gluten that have been malted, or their products.

From here – Page 15 of the PDF file. From Food Standards Australia and New Zealand.


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      Gluten Free Girl In DC 5 years ago

      I could not agree with your post more, I for one have Celiac Disease, so does my mom and my aunt. It has been a learning curve and a not so happy experience having to shop, live, and be gluten free and NOT by choice but because I have to.


    • crystolite profile image

      Emma 6 years ago from Houston TX

      Funny pics in there quite informative article you really shared.thanks

    • infonolan profile image

      infonolan 7 years ago from Australia

      Lee, I have had blood samples for a variety of tests (including the gene test) and was positive for both genes. My doctor did not believe it was necessary to do gluten for another month due to this and certified me as having coeliac disease. I would agree, as I am highly sensitive to gluten (even small amounts (i.e. 1 or 2 crumbs)) will usually cause me to react. I feel that the sooner one gets of gluten, the better. Just one month can be the difference between whether an undiagnosed coeliac individual develops cancer or not.


      I know of one lady who insisted on being re-tested with the biopsy because gluten was definitely affecting her. Eventually the doctor got fed up but she was willing to pay and be re-tested 3 times to prove the coeliac test. Arghh!

      She got negative results on the first two attempts and a positive on the third.

      Personally, I feel that biopsies are an utter waste of time. I avoid gluten like the plague, anyhow.

    • profile image

      Lee 7 years ago

      infonolan are you a biopsy confirmed coeliac or a "non coeliac" gluten intolerant?

    • infonolan profile image

      infonolan 7 years ago from Australia

      May I add that all of the points you mentioned, FFS, were all related to voluntary dietary requirements. Coeliac Disease is not voluntary. One either has it or they don't.

    • infonolan profile image

      infonolan 7 years ago from Australia

      You're right FFS, however the main point here is that individuals are deliberately making their issues known to restaurants and society. Restaurants then do their best to accommodate their needs but the "fad" (for one of the better words) dieter tries to make things easy for the restaurant by saying

      'It doesn't matter if the fries are cooked in the same oil as battered foods...,' or...

      'You don't need to prepare a separate salad, just take the croutons out' or...

      'just scrape the sauce off the gravy'.

      Fad dieters may order a 'gluten free' main meal however then order a dessert cake laden with gluten. Again they are giving the restaurants and food outlets false impressions of what Coeliac Disease is and how to take care of the gluten free diet!

      Society is lazy and quite often chefs are lazy too! Many restaurants and other food service outlets have completely lost the plot which is illustrated by my other hubs on

      They do things that are illegal like develop 'gluten free menus' that, by nature, exploit a niche market. They are then so unfamiliar with the laws surrounding gluten free labelling here in Australia that they add a disclaimer to their gluten free menu. Be assured this is NOT just because the business is worried about being sued! (In fact, they're even more likely to be sued (according to legislation) if they adopt such an approach like this!) They full well know, as much as I do, the risks that could be posed to customers.

      I don't have a problem with gluten free "fad" dieters themselves. If they notify the restaurant that they need to be "gluten free" or that they are so called *coeliac*, then they better stick with their diet and ensure the staff follow through (just like any other genuine coeliac should do) for the remainder of their duration at that particular venue! Either that, or leave the restaurant alone and don't bring it up. It makes life much harder for us coeliacs when silly *fad* dieters are just *fadding* around and not taking this seriously. To all those non-coeliacs out there, make a choice (when eating out). Do you want to be gluten free or not?! Be prepared to have to forgo your favourite dishes. You can't have it both ways!

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      FFS 7 years ago

      People are going to go on fad diets. Some people don't eat carbs, some people are on the Atkins diet, some people will only eat brown food.

      Some people are vegetarians, and some people don't eat meat, just because the feel like it/don't like it/whatever, sometimes temporarily. But vegetarians don't attack people who join a group for herbivores (for want of a better word) if they occasionally have a bacon sandwich, because the more people that don't eat meat, for whatever reason, the more options become available.

      I am a coeliac, biopsy confirmed and I understand very well the seriousness of the issues involved in getting "safe" food, but I think other people can decide for themselves, as is their right.

      I'm all for free speech, and you are entitled to your opinions (however ludicrous others might find them) but don't spam up a whole facebook group accusing others and forcing your opinions down their throats.

      I say: "Let them eat cake". Or not. Whatever.

    • infonolan profile image

      infonolan 7 years ago from Australia

      GFS, thank you for commenting. Fortunately, in today's society, we are very lucky here in Australia to have many good restaurants that are very gluten-free aware. Some places are just somewhat lost with regard to this. I realise there are many "non-coeliac" gluten intolerants around.

      When I mention the word "Fad", I am actually in fact referring to those who simply adopt a (usually temporary) gluten free diet who, during this time, occasionally indulge on their favourite wheat-flour based goodies.

      Restaurants need to always be cautious and conservative if they use the 'gluten free' term on their menu. I don't have a problem with the fact that some restaurants/outlets serve seemingly 'gluten free food' that may be contaminated, as long as the gluten term is not used to describe the product as being free from it in any way shape or form. Simple, really.

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      GFS 7 years ago

      Well, I try to avoid gluten b/c my digestive doc told me that I'm gluten SENSITIVE. The upper G.I. biopsies did not reveal celiac; however, I have the gene for it. His advice was to stay away from gluten, but that I could probably get away with cross-contamination, non-food products, etc. Trial and error was also mentioned. So, I'm wasn't avoiding gluten because of a "fad" diet -- I'd much rather be eating many other things if I could tolerate them -- but I did take a more liberal approach, as per my physician's "trial and error" suggestion. (That's rapidly becoming an "avoid all gluten" thing, but I digress.) The fact that some folks are sending mixed signals to chefs/restaurants/etc. may be due to the fact that this is what some trusted physicians have told them. So please try not to be too hard and lump us all together as just being "fad"-ish. Some of us who have some sensitivity to it are just trying to find our way and doing the best we can given the information that we've been given.