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.

spaghetti squash with roasted tomatoes beans and almond pesto

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.

More Delicious Superfood Recipes

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.”

containers

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.