I’m thrilled to announce some great news from one of my favorite restaurants to work with over the past couple months: Bonefish Grill! I love going there for lunch with clients, Girls Night Out, Date Night with hubby, and also dinner out with my entire family (Hubby + 2 kids).

Did you know May is National Celiac Awareness Month? Celiac Disease is an allergy or intolerance to the gluten protein found in wheat, barley and rye. We know that 1 in 133 Americans – nearly 3 million Americans – have celiac disease or gluten intolerance. For sufferers of a variety of conditions, including celiac disease, gluten intolerance and irritable bowel syndrome, consuming gluten can damage or destroy the villi (the tiny, fingerlike protrusions lining the small intestines) and create bloating and fullness. Many of these individuals have found that a gluten-free diet provides some relief. Many have suffered for several years undiagnosed and about 97% of these individuals remain undiagnosed.

The good news is food companies have taken notice of the gluten-free demand by offering new gluten-free foods and beverages, and they are also adding gluten-free labeling on packaging. (I’m sure you have also noticed the explosion of gluten-free foods available in your local grocery store!) One common challenge that my clients and others have faced is limited options when they want to dine out with their family and friends at a restaurant. This can be a frustrating experience when all they really want is to enjoy a meal that they know will be gluten-free and tastes great.

I always encourage my clients to talk with their waiter about how they would like their food prepared when they are dining out. Many people don’t realize that Bonefish Grill also offers an entire gluten-free menu, not all restaurants do. I’ve never eaten in a restaurant more willing and ready to make these modifications, and you can do it without worrying that you might be insulting the chef. They will grill your fish, steam or grill your vegetables, and serve it “clean and pristine” with fresh lemon, or with any of their yummy signature sauces to top off your fish. A few of my personal gluten-free favorites their Ahi tuna sashimi, Norwegian salmon with warm mango salsa and their decadent gluten-free chocolate macadamia nut-brownie!

An added bonus, Bonefish Grill was recently awarded “Best Seafood” and “Top Healthy Options” by ZAGAT.

If you follow my blog, you know that my nutrition philosophy is to eat a variety of fresh, “clean” foods to maximize energy levels and be healthy. Just because a meal is gluten-free doesn’t mean it is necessarily healthier or fat-free. If you feel gluten makes you feel bloated or uncomfortable, please discuss with your doctor and a registered dietitian. And keep in mind, it is always a good idea to get tested prior to making changes in your diet so you can get an accurate diagnosis.

Going gluten-free is the latest glorified diet trend which has gained even more momentum with The View co-host, Elisabeth Hasselbeck’s, G-Free Diet book. You’ve seen specialized cookbooks while browsing the bookstore, and you’ve probably noticed an increase in gluten-free food offerings in your supermarket and on restaurant menus. So what’s the real deal? Does gluten actually have the bad rap it’s made out to have or is this just another baseless fad?

Gluten is a protein found in wheat, rye, and barley. In addition, many oats are contaminated by gluten due to processing in the same mills, so avoiding gluten often means avoiding heart-healthy oats as well. It can be hidden in more than 300 ingredients and additives, so going gluten-free is an intense lifestyle decision. Gluten-free products rely on such grains as amaranth, corn, rice, quinoa and potato flour. While up to 25% of Americans are requesting gluten-free foods, only 1% of the population actually needs them: those with celiac disease.

People with celiac disease suffer an autoimmune response to gluten, which results in damage to the intestinal villi that are responsible for nutrient absorption. Symptoms include diarrhea, bloating, weight loss, and slowed growth. If nutrient malabsorption continues, osteoporosis, neurological disorders, and some types of cancers can result. If you suspect you have celiac disease, it is important to consult a doctor prior to beginning a gluten-free diet, otherwise any test results will return inaccurately.

Just keep in mind, unnecessarily eliminating gluten from your diet, without a medical reason, can have potential negative effects on your health. Wheat is high in fiber, iron, and B vitamins that are not found in refined gluten-free baked goods. Weight loss associated with going gluten-free is often due to dieters simply cutting out carbohydrates without replacing their caloric value. In fact, it is possible to gain weight on a poorly planned gluten-free diet: gluten-free cookies are still cookies, after all.

Unless you have celiac cisease, there is little reason to subject yourself (or your wallet) to a tedious and expensive gluten-free diet. Instead, simply focus on getting a range of complex carbs throughout your day: wheat, oats, quinoa, spelt, amaranth, barley. Some have gluten and some don’t, but they’re all a perfect, healthy fit for your balanced diet. If you are considering going gluten free- one the best dietitians to help you is Shelly Case. Good luck!