In Defense of the Bagel

The Gluten-Free solution continues to gain momentum as it preys on our body size and shape insecurities. Marketing strategies based upon convincing us that eating gluten free products will eliminate body bloat, particularly around the abdomen, and enable us to lose weight and feel grrrrrrreat, dominate advertising. Naturally, with these Machiavellian words of wisdom come solutions; buy, gluten free products. Stop spending money on bread products. Spend even more money on purchasing gluten free products.

Gluten and Supporting Research

“Gluten is found in grains such as wheat, semolina, kamut, barley, spelt, triticale, bulgur and rye and forms an elastic-type protein that helps bind molecules, causing flours to rise during baking. Its presence in certain flours contributes to a delicious, chewy bagel or bread dough.” (naturalnews.com February 29, 2012.

Studies report that there is no dietary benefit to being gluten-free, unless there is a medical diagnosis of Celiac Disease, a true allergy to Gluten, which affects many systems in the body, the least of the issues being bloating. (medicalnewstoday.com July 7, 2015) Some people may have a true sensitivity to eating gluten and it is between their health care provider and them to decide how to proceed, that is to eliminate or cut down on eating too many products with gluten. Eating too much of any one food group makes no nutritional sense.

There is no scientific evidence to show that eliminating gluten promotes weight loss. Many gluten-free products may have the same, if not more, calories than products with gluten. Often times, gluten-free products have added sugar or fat mixed into the substitute flour to make the item more palatable, leading to higher calories. (uwhealth.org “The Reality Behind Gluten Free Diets.”)

But if this is the case, why do the medically non-gluten sensitive public continue to load up their shopping carts and buggies with gluten-free products? A survey conducted by the consumer research company Nielsen revealed that sales of gluten-free products in the US rose by 16.4% in 2013-14, reaching $23.3 billion.

Why are we so easily duped or swayed?

When we have Hollywood celebrities openly talking about how going gluten-free has transformed their lives it is hard not to take notice. We are seduced by the lives of celebrities. Doing as they do will not make us them or even like them. Self-worth generally means coming to terms with your own inherent worth and taking an active role in your own happiness and success.

Romancing the NYC Gluten Rich Bagel

I fly up to NYC once a month for work, family and fun. Each trip I bring back to my friends in North Carolina, NYC bagels, a bread product, originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough (gluten) which results in a dense, chewy, doughy interior with a crisp exterior. I generally describe in detail the succulent experience of biting in to a bagel that is hand rolled, boiled in NYC water, then pressed in to an assortment of seeds or salt or onion and then baked. These wonderfully tasty treats, weighing about 4 ounces each, bring a little bit of epicurean delight from a city which remains still wondrous to me, a born and raised NYer.

The Unfortunate Facts About Bagels

Bagels are delicious, however, knowing the ingredients in bagels can increase anxiety for many struggling with eating issues and those without eating issues as well. “[The] average deli bagel can have up to 350 calories and 50-60g of carbohydrates, maybe even more calories and carbs in a NYC bagel. The bagel is equal in carbohydrates to three or four or more slices of bread.

Adding to insulin and anxiety surges, “topping your bagel with a hefty serving of cream cheese, some butter, an egg or bacon and, well, you can pretty much count on gaining weight.” [Furthermore,] most bagels lack vitamins, minerals and fiber. Without fiber, the carbohydrates in a bagel digest quickly, convert to sugar and then, very possibly, to fat.” (Zukerbrot. The Truth About Bagels. Fox News on-line Magazine. September 15, 2015)

Eating Disorders Essential Reads

When the Shoe Fits, Wear It: Understanding Body Weight Set Point

Psychological Maintenance Processes of Binge-Eating Disorder

Eating ought to be pleasurable

People with eating disorders generally fear eating; eating bagels are one of the ‘forbidden’ foods. Yes, bagels tend to bloat you. Yes, they have little or no nutritional value. Yes, the amount of carbs eaten are way more than the average person needs on a daily basis. But, they are delicious and pleasurable and represent how eating overall ought to be. This can take a person in recovery a very long time to experience.

Most people with eating disorders restrict not only calories but the pleasure that comes in conjunction with eating. Recovery is learning to eat fun and pleasurable foods (usually high in calories, fat, carbs,) and the social and relational experiences that come with sharing in eating with others. Most cultures center social and familial gatherings around food. Eating Disorder sufferers will be the first to speak of the regret and remorse they have self-inflicted by fearing family dinners or avoiding them all together. They speak often with sadness about the relational closeness and fun they gave up in the service of their eating disorder. This is particularly true during the fast approaching the holiday season.

I am of the ilk that practices what I preach. I trust this is what helps my patients most, authenticity. Enjoying food is important. Finding pleasure in eating is a significant goal in recovery.

It brings me great pleasure to bring home bagels to my friends, especially my military friends. It brings me comfort to know that my usual server in the bagel store has appreciation for our Veterans as he generally loads me up with more bagels for them, free of charge. It brings me pleasure to hear about the ‘first’ bagel eating experiences from those in my home town who may never have an opportunity or desire to visit NYC. I get to bring a little bit of NYC culture to them.

This is Attachment Theory, my mantra, operating at its best. My friends and neighbors and my community matter to me. I feel bonded and close to them.

I continue to sit with some of my patients during sessions experimenting with eating “forbidden” foods. I know that even if I have just had a full meal that eating one or two tablespoons of peanut butter still tastes yummy and will not make me fat. I know that when a patient is able to eat the peanut butter alongside me it is because she or he trusts in my intent to help her/him enjoy eating and that my aim is not to make her/him fat. This is the Attachment Theory in vivo. Safety and trust in the relationship is conveyed through eating peanut butter! I take none of this for granted. Having my patients’ trust is paramount in their recovery. Eating the peanut butter together exemplifies that.

I anticipate some pushback from the “gluten free” community. Those with diagnosed Celiac or other true gluten related illnesses ought not to be eating bagels. The issue about gluten free diets, as I addressed in a previous PT Blog, "Gluten Free: Fad, Friend or Foe?" can be a cover for a hidden eating disorder.

The ‘gluten-free diet' has inspired a new cottage industry and the springing up of many gluten-free establishments, especially in cities like New York. Convincing people that they will get sick and/or fat by eating gluten remains in my mind, solely, media manipulation. Generally, most experts agree, if you eat too much of one thing, you are bound to have issues. Moderation really works with most things in life.

Interestingly, the origin of the word bagel is ultimately unclear, but many agree that it comes from the Yiddish word ‘beigen,’ to bend. (The Circle of Life with Bagels. Rothstein. NYTimes. Nov. 25, 2008.)

I guess the bagel is flexible too! This is a wonderful discovery given that the lessening of rigidity in eating and in life is what I aim for with patients. Flexibility, letting go, enjoying, bending are all good and good for you.

Enjoy!
Happy Thanksgiving!

Judy Scheel, Ph.D., LCSW