Whole grains are good for you.
So why are so many Americans giving up wheat, rye and barley?
But it turns out that this trend is founded on rocky ground.
Who Should Be Eating Gluten-Free?
Gluten is a protein in wheat, rye and barley that isn’t fully broken down during digestion.
Some of these protein pieces cross the intestinal barrier, where our bodies normally mop them up without consequence.
People with NCGS do not have celiac disease or inflammation, yet experience many of the same symptoms.
In these disorders, gluten needs to be avoided.
“But [a clinical diagnosis] has other implications-not only for family members, but for themselves.”
Gluten and Inflammation
Furthermore, there’s little evidence that gluten causes inflammation in those without celiac disease.
Gluten and Weight Loss
As far as going sans gluten for weight loss, the jury is still out.
The Bottom Line
“Gluten-free” is far from an indicator of healthfulness.