Reasons to rethink Gluten and what to eat instead

Gluten is a naturally occurring protein found in many commonly consumed grains, such as wheat, barley, rye and triticale. A natural binding agent, gluten is also often added to processed foods to hold them together and give them shape. But despite occurring naturally in healthy grains, gluten has earned a bad rap because of its association with celiac disease, a hereditary autoimmune disorder.

Gluten in foods can also trigger an allergic reaction. In people with wheat allergies, the presence of gluten and/or other proteins in wheat, elicit an unwanted immune response upon consumption. Another serious issue associated with gluten is non-celiac gluten sensitivity (NCGS), also known as gluten intolerance. Although this condition does not cause intestinal damage, it shares similar symptoms with celiac disease.

Because of the unpleasant side effects linked to gluten consumption, many people without NCGS or celiac disease have made a conscious decision to avoid gluten-containing foods altogether. Research shows that when done right, a non-gluten eating plan can offer amazing health benefits, including maintaining a healthy weight (when paired with exercise and diet) and supporting the optimal functions of your digestive and immune systems.
In this feature article, you will learn all about gluten, how it affects people with gluten sensitivity or celiac disease, and how going gluten-free can benefit not just the gluten-intolerant but also healthy individuals.