Welcome back, friends! Today I want to spend a few minutes talking about gluten and why everyone seems to be hating on it. For the past several years this topic has become more and more popular and just about every health and fitness guru out there has contributed their two-cents to the conversation. While there are no shortages of opinions on the matter, what I do seem to not find nearly as often is simple information that explains what gluten is, why it’s been labeled as “bad”, and how you can determine if you should cut out gluten or not. So that’s exactly what I want to provide for you in this episode. You know me - I like simple, clear info so let me just jump right in! 

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What is gluten? 

Gluten is the main storage protein found in wheat grains. It’s most often found in products containing wheat, barley, and rye, as well as occasionally in oat products. Think of it as the component to most bread, pasta, and baked goods that give a stretchy, soft texture. Gluten can also be added to several different foods like soups or sauces to increase the thickness or volume, processed foods to make them more filling, and even seemingly random things like soy sauce.  

Why has gluten been labeled as “bad”?

There are a few different factors that have caused some in the health and wellness field to have a concern regarding the regular consumption of gluten-containing foods. Gluten intolerances can vary from mild to severe. 

Those with Celiac Disease have an allergic, inflammatory response to gluten in which their bodies attack their intestines and create an autoimmune response. However, in the past several years, it’s become more well-known that those with Celiac Disease are not the only ones who can have negative reactions or side effects from consuming gluten. 

Gluten has been found to be highly inflammatory for a lot of people. Those with non-celiac gluten sensitivities or intolerances experience symptoms like bloating and digestive discomfort, brain fog, headaches, joint pain, anxiety and/or depression, and often eczema or other skin issues after consuming gluten, but these symptoms typically go away when gluten-containing foods are removed from their diet. 

It’s not exactly known yet why gluten can be so inflammatory. Research has shown that when gluten is consumed (by anyone) it causes a temporary increase in the production of Zonulin - a protein that regulates intestinal permeability. So it can be assumed that high consumption of gluten would lead to chronically increased intestinal permeability (sometimes known as leaky gut). This allows gluten, plus other organisms, to be released into the bloodstream, which triggers inflammation in the body.

One of the most common questions I have heard in regards to eating gluten is “if people have been eating gluten for centuries, why is it just now become an issue? Isn’t it just a trend?”. 

This is just my opinion, but in a lot of cases I feel like gluten - or really most food sensitivities - may just be the straw that breaks the camel’s back. As I’ve talked about before, our bodies were made to handle small amounts of inflammation - we have pathways designed into the functionality of our bodies for that kind of thing. However, due to the lifestyle of the majority of us, we have a much higher level of exposure to inflammation-inducing foods and experiences than ever before. Never has there been so many processed foods available and consumed on a regular basis. Never has there been this constant exposure to stressors both physical - like environmental toxins and emotional - like 60-hour workweeks, social media, and 24/7 news. 

I don’t think that gluten, by itself, is the issue. I think it’s that we have all these other issues going on, and in our Standard American Diet, we consume a lot of it. 

How can I determine if I should go gluten-free?

There are lab tests that can be done to look for certain antibodies but personally, I think that an elimination diet is often the easiest way to determine if you have a sensitivity. An elimination diet is just like how it sounds: you eliminate all gluten-containing foods from your diet for at least 30 days (60 is ideal). During this time you note your symptoms and how you feel. Then after the elimination time is up, you add gluten back into your diet and note how you feel. If your symptoms return or you feel worse, then you know that you have a sensitivity. 

If I cut out gluten, what can I eat?

Lots of things! There is a learning curve to going gluten-free, however, there are a lot of great alternatives out there. Our meals should be a combination of high-fiber carbohydrates, mainly vegetables, and healthy protein and fat. 

There are a lot of gluten-free alternatives available now like GF noodles, flours, crackers, bread, baking mixes, etc. You do need to make sure you are looking at the ingredients as sometimes those items can be full of unhealthy ingredients. Just because it’s gluten-free does not mean it’s healthy.

I’ve created a free guide with some of my fav gluten-free alternatives  - download it here. 

If I go gluten-free, does that mean I can never eat it again?

It depends. If you have celiac disease, then you really shouldn’t be consuming gluten at all, ever. However, sometimes those with just a mild sensitivity can occasionally eat gluten after they have allowed their gut to heal and worked to decrease inflammation in their bodies. In my experience, after following an elimination diet, those with gluten sensitivity prefer to avoid gluten long-term because they feel so much better. 

The Bottom Line

Gluten is not “bad”. Foods are amoral - they cannot be good or bad. We really need to change our way of thinking around this. Gluten is a hot topic because it is known to be inflammatory for the majority of people - likely due to other lifestyle factors in combination with the overconsumption of gluten. So, it’s not the enemy, but it can contribute to inflammation in the body and poor gut health, and in my opinion, that makes the idea of eliminating it something worth considering.