Melanie Blalock didn't have a doctor's order or a pressing health emergency to force her hand, but she was starting to wonder about trying a gluten-free diet.

This was about four or five years ago, just about when the phrase "gluten-free" started exploding in popularity.

As a product specialist at Abilene's Natural Food Center, Blalock had worked with a number of customers who required gluten-free foods because of medical conditions like celiac disease. So, not surprisingly, it was near the fore of her mind.

Gluten, a protein found in grains like wheat, barley and rye, wreaks havoc on people with celiac disease. It's an unusual disorder in that gluten specifically triggers an autoimmune response in the body, causing damage to the intestines.

As that damage accumulates, it can lead to malnourishment, diarrhea, cramping and other unpleasant symptoms.

Blalock wasn't having nearly that bad of a time, but wanted to try this whole "gluten-free" thing out for a spin. Working at the Natural Food Center certainly didn't hurt.

"With where I work, I kind of have an unfair advantage," Blalock said with a laugh.

So every day for lunch, she prepares a gluten-free dish from the store's selection. When she craves pasta, she uses rice noodles. She credits the new diet with helping her to lose weight and feel a lot more pleasant overall.

"I think the problem is we've bombarded ourselves with wheat in our foods," Blalock said. "We've exposed ourselves to it for too long."

Blalock still makes exceptions for things like pizza, but said she always has to consider whether or not the indulgence is "worth it." Because by now, her body has adjusted to the new routine. Eating wheat or other grains usually makes for a grumpy stomach the next day.

Through her personal experience, including 10 years in the health food industry, Blalock has seen the "gluten-free" movement grow from a niche and compulsory regimen for certain medical cases to a full-fledged fad diet.

Now it's not just places like the Natural Food Center, 2534 South Seventh St., that carry gluten-free products. Big box chains have their own gluten-free sections. Many restaurants offer gluten-free menu options. Celebrities have adopted or endorsed the diet by the bushel.

Jacie Vasek, an Abilene native diagnosed with celiac disease at 12, is all for the free publicity.

"The fad diet is the best thing that's happened to celiac disease," said Vasek, 20.

Currently a student at Texas Tech, Vasek has become a driving force for raising awareness about her disease in Abilene and Lubbock. She's helped to run celiac support groups in both towns, and has given numerous talks to the public. She's studying to be a dietitian.

For people like Vasek, living gluten-free goes way beyond just buying something with the right label. At home with her parents, she has to prepare all of her food separately to avoid cross-contamination. She has her own jar of peanut butter. Even makeup or hair moisturizers can contain wheat grass or other gluten-containing agents.

Gluten-free food products also are more expensive and have a shorter shelf life.

So for fence-sitters out there who don't have a medical imperative, is it worth cutting out gluten in the name of losing weight?

Ansleigh Rowan, a registered dietitian at Hendrick Medical Center, threw up some warning flags.

"If you cut any food group out of your diet, you're missing nutrients for your body," Rowan said. "The body has to compensate, and it can only compensate for so long."

Angie Lord, clinical dietitian at Abilene Regional Medical Center, likewise urged caution.

Although the explosion of gluten-free replacement foods has made it an easier path to travel, Lord said it's still a rough diet for the body to endure.

"I wouldn't recommend it to someone unless they had to," Lord said. "You end up eating a lot of fruits and vegetables."

Even Blalock, who's seen success with the diet, doesn't give it a blanket endorsement.

It's possible that Blalock is "gluten intolerant," or someone who picks up milder symptoms from consuming the wrong kinds of grains. So the gluten-free diet may work for her, but not others.

"It's not a cure-all for everyone and everything," Blalock said. "But for some people, it's a big issue that helps out in their everyday lives."