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Today, more and more people are choosing to stop consuming gluten, a protein that is abundant in wheat and therefore present in all wheat products.
Gluten-free diets are growing in popularity for a number of reasons, but chief among them is the growing awareness of gluten intolerance and celiac disease, both of which require strict avoidance of foods containing gluten for health reasons.
On the other hand, some people believe that avoiding gluten is simply a practice, and while many believe that going gluten-free can lead to weight loss and improved digestion, there is limited scientific evidence to support these claims.
Environmental consultant and plant-based diet coach Haya Al Doseri attributes the origins of the gluten conversation to the modification of modern wheat in soil, where the gluten content has been genetically modified to produce softer bread and cultivate consumer addiction. The result? Bread that is irresistibly soft, forever tempting, and keeps us stuck in a baking cycle.
She further explains that this genetic change triggers severe inflammation in the body, especially in the stomach, which causes the intestinal lining to weaken and undigested food to seep into the bloodstream. This condition, known as “leaky gut,” can have a variety of health consequences because the body interprets undigested food in the bloodstream as a threat or invading pathogen. As a result, the immune system begins to attack and harm our bodies from the inside, leading to the development of multiple autoimmune diseases such as acne, eczema, brain fog, psoriasis, and even rheumatoid arthritis.
You may have eaten bread as a child without any problems and not suddenly start having all sorts of reactions when you eat a little pastry as an adult.
“The truth is, our bodies haven’t changed. Rather, wheat has been transformed into an unhealthy food by modern agricultural methods such as genetic modification, spraying with pesticides and herbicides, and using chemical fertilizers. That’s why when people eliminate gluten or staple wheat from their diet, they feel better than ever,” she noted.
Haya mentioned that she has been following a whole-food, gluten-free diet for the past eight years and has experienced health benefits such as smoother skin, less bloating, better concentration, easier digestion, and faster weight loss.
“I eat naturally gluten-free starches like potatoes, brown rice, corn, sweet potatoes. I also make gluten-free bread at home using simple recipes. It was confusing at first, but slowly I learned to eat this way,” she said.
Now helping her clients transition to a nutrient-dense, whole-food, gluten-free diet to lose weight and improve their health, Haya observes, “I have witnessed remarkable changes in many people, especially children, including the healing of severe eczema, reduction of menstrual discomfort, smoother skin, and easier weight loss.”
There are many easy gluten-free bread recipes on YouTube. “My personal favorite is gluten-free oat bread, which I love with cashew cheese and lettuce or crispy tofu and hot sauce. This bread is a great addition to kids’ lunch boxes with hummus and cucumbers,” she recommends.
While wheat products are prevalent in most cafes and restaurants, gluten-free alternatives are beginning to emerge as demand continues to grow. Samya Al Shukaili, an Omani woman with celiac disease (gluten sensitivity), was driven to master the art of making gluten-free products. She generously shares her knowledge and recipes with her followers on Instagram (@samya_glutenfree).
Explaining the nature of gluten, she noted: “Gluten is a protein found naturally in wheat and barley. It is found in a variety of foods, including bread, pasta and pastries, and can damage the lining of the small intestine in people with celiac disease. Gluten can also lurk in many everyday products, such as packaged foods, lip balm, lipstick, toothpaste, vitamins and nutritional supplements, and sometimes in medicines.”
For people with celiac disease, even a small bite of wheat bread or accidental exposure to gluten while preparing or baking foods can trigger health problems. “Symptoms vary among affected individuals but often include diarrhea, severe abdominal pain, and deficiencies in iron and essential nutrients, leading to weakness, fatigue, and lethargy,” she explains.
Samia hopes that the Ministry of Health will take proactive steps to provide financial assistance or suitable food options to celiac patients, rather than relying solely on medication. “Unfortunately, there is no cure for the disease, but adhering to a gluten-free diet can effectively manage symptoms and prevent long-term complications,” she stressed. However, not all celiac patients can afford this diet due to its high cost and limited availability. For example, 1 kg of gluten-free flour can cost around 5 Omani riyals and may not always be readily available in the market.
Samia intends to share her expertise in this area through upcoming training courses, which she will announce on her Instagram account. “I have learnt to make authentic bread using various types of flour and ingredients that are cheaper than what you can find in big shops. These courses will enable others to do the same. In addition, I have developed recipes for many dishes using diet-friendly ingredients, including the popular local delicacy Harees, which retains its traditional flavour,” she reveals.
Recently, many places have introduced initiatives to produce regular wheat bread, commonly known as sourdough bread, using natural yeast. “Through natural fermentation, the gluten in the bread is broken down, resulting in a lighter, more digestible product,” she explains. “This bread has a variety of benefits for digestive disorders and various other ailments, aiding in healing. However, it is still not suitable for people with celiac disease unless gluten-free flour is used.”
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