Living gluten-free is a growing diet and lifestyle trend, but it’s hardly anything new in the medical field.

Recent studies have shown that gluten allergies are not only growing in numbers, but are six times more common than Celiac disease — which affects 1 percent of the U.S. population.

The gluten-free lifestyle trend seems to also be a growing diet trend.

“A lot of people do it for weight loss, since gluten is found in all wheat products and most processed foods,” said Casey Mats, a registered dietitian. “But as far as gluten-free bread options, those don’t contain many nutrients. They’re often low in fiber, protein and vitamins, and high in calories, fat and sugar.”

To better understand the growing number of people who are forced to give up gluten for medical reasons and the sanity of those who choose to, I’ve decided to see for myself how difficult giving up gluten is for a week.

Let me preface this experience with a little information about myself — I’m a baker and a carbohydrate enthusiast. I eat pasta like it’s my job, so this week is a big deal for me. However, I’m curious about the gluten-free craze, especially the mentality of those who do it as a lifestyle change.

Monday

So far, I’m not seeing a lot of nutritional merit to cutting out gluten besides for medical reasons. Then again, it’s only been about 12 hours and maybe that’s last night’s bread talking.

Tuesday

Today, I decided to roam the gluten-free options of Market of Choice and Sundance Natural Foods. When comparing gluten-free products to their regular counterparts, it can get up to almost double the price.

In a survey of 56 gluten-free products, a study found that on average, gluten-free products were 242 percent more expensive. For this tiny, dense loaf of Glutino bread? No thanks. Instead, I skip the gluten-free aisle and look for snacks that are naturally gluten-free.

Wednesday/Thursday

Today, I am struggling — hard. I miss bread and pasta … I miss beer. I miss having every menu option available to me. As it turns out, living without gluten is as much of a lifestyle change as it is a dietary change. I found myself checking out the menu of a restaurant before I left for dinner to make sure there was something I could eat there. I heard myself asking a waitress, “Does it have gluten?” and kind of hating myself for it.

Friday

Has eating out ever been more difficult? Typically, I’m away from home almost the entire day and this means at least one of my meals are from a restaurant. Even four days into this ordeal, I feel like I’m walking around in a haze, not entirely sure where to go for lunch or what I would even eat once I got there.

“Thai food is my biggest go-to since they naturally don’t use gluten — rice noodles, rice dishes and the sauces in Thai food usually don’t have soy sauce, which has gluten in it,” said Elle Hartley, a senior with gluten allergies. By shifting away from gluten-centric cultures like ours, the options might be less familiar but they are manageable.

Now I’m at the end of my gluten-free week, and I can’t say it was much of a pleasure. However, I can see the merits of living without – I probably ate twice as many vegetables and enjoyed healthier meals. But I missed you, dear pasta, and I’m glad to have you back in my life.