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Research shows that people with celiac disease also have a slightly higher risk of osteoporosis and anemia (due to malabsorption of calcium and iron, respectively) infertility nerve disorders and in rare cases cancer. Estimates suggest that 1 in 133 Americans has celiac disease, or about 1% of the population, but about 83% of them are undiagnosed or misdiagnosed with other conditions. The side effects can range from mild (fatigue, bloating, alternating constipation and diarrhea) to severe (unintentional weight loss, malnutrition, intestinal damage) as seen in the autoimmune disorder celiac disease. If an unknowingly sensitive person continues to eat gluten, this creates a kind of battle ground resulting in inflammation. Some people react differently to gluten, where the body senses it as a toxin, causing one’s immune cells to overreact and attack it. What’s not great about gluten is that it can cause serious side effects in certain individuals. Changes in their amount or activity have been associated with gastrointestinal diseases including inflammatory bowel disease, colorectal cancer, and irritable bowel syndrome.

These bacteria are normally found in a healthy human gut. Arabinoxylan oligosaccharide is a prebiotic carbohydrate derived from wheat bran that has been shown to stimulate the activity of bifidobacteria in the colon. Gluten may also act as a prebiotic, feeding the “good” bacteria in our bodies. For example, groups with the highest intakes of whole grains including wheat (2-3 servings daily) compared with groups eating the lowest amounts (less than 2 servings daily) were found to have significantly lower rates of heart disease and stroke, development of type 2 diabetes, and deaths from all causes.

Many studies have linked whole grain consumption with improved health outcomes.

In fact, the findings also suggested that non-celiac individuals who avoid gluten may increase their risk of heart disease, due to the potential for reduced consumption of whole grains. In a 2017 study of over 100,000 participants without celiac disease, researchers found no association between long-term dietary gluten consumption and heart disease risk. There is little published research to support these claims in fact published research suggests the opposite. Negative media attention on wheat and gluten has caused some people to doubt its place in a healthful diet. Gluten is most often associated with wheat and wheat-containing foods that are abundant in our food supply. Food and Drug Administration’s gluten-free labeling rule. Less obvious sources of gluten include soy sauce and modified food starch, however gluten-free options of these products are available and labeled as such to comply with the U.S. Gluten is also sold as wheat gluten, or seitan, a popular vegan high-protein food. Oats-though naturally gluten free-often contain gluten from cross-contamination when they are grown near, or processed in the same facilities as the grains listed above.

Other grains that contain gluten are wheat berries, spelt, durum, emmer, semolina, farina, farro, graham, khorasan wheat, einkorn, and triticale (a blend of wheat and rye). Without gluten, the dough would rip easily. It acts like a binder, holding food together and adding a “stretchy” quality-think of a pizza maker tossing and stretching out a ball of dough. Gluten is a protein naturally found in some grains including wheat, barley, and rye. The quick answer is that it can be either, but it all depends on the individual.