Dayspa

DEC 2013

DAYSPA is the magazine of spa management. Spa owners and spa managers turn to DAYSPA for spa management trends, spa management tips and more.

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HEALTH WISE Gunning for Gluten Can today's chronic health problems really be attributed to a single protein source? By Andrea Renskoff 82 DAYSPA | DECEMBER 2013 in wheat, rye and barley, we can resolve our chronic health problems. But is gluten-free eating really the silver bullet Americans have been looking for? Celebrities, trainers and book authors tout the virtues of a glutenfree lifestyle and, thanks to massive media attention, retailers have jumped on the bandwagon. "Glutenfree" has become a household term. Indeed, many report that their new, gluten-free life has been transformative. But is it for everybody? If your spa is focused on wellness, it's likely that discussions of gluten-free diets are taking place around you every day. To ensure that you can speak responsibly on the topic, here are some facts and considerations for clients regarding the gluten question. TRUE INTOLERANCE The gluten-free diet originated to treat people who have celiac disease, an inherited, autoimmune condition that causes inflammation in the small intestines. Three million Americans have been diagnosed ©ISTOCKPHOTO.COM It appears as though more and more people today are suffering from chronic, ongoing health problems. Their symptoms are vague but persistent: inflammation, digestive issues, headaches, exhaustion… a general nagging "un-wellness" that no amount of steam bathing, yoga or massage seems to remedy. Couple that set of symptoms with today's other persistent health issue—obesity—and a picture forms. Could it be that the lion's share of our country's health challenges revolves around what we're eating? A few decades ago, we agreed that the problem of excess weight could be addressed with low-fat eating. But we tried that, and the result was more obesity. Ultimately, we began to regard carbohydrates and sugars as our collective dietary boogiemen and looked to reduce those elements in favor of increased consumption of healthy fats and lean proteins. Recently, the low-carb approach has taken a backseat to the gluten-free eating strategy, based on the idea that, by eliminating this one protein found

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