Gluten is the latest food to be demonized by both popular culture and the media. Millions of people have developed gluten allergies and intolerances in the last decade—both the autoimmune disorder that is celiac disease and non-celiac gluten sensitivity.
Yet many more people are avoiding gluten because they feel it’s a dangerous food. It’s far too reminiscent of how people avoided fat and ate low-fat (high-sugar) “diet foods,” only to end up gaining weight rather than losing it.
The truth is that gluten is a protein that is harmless to those who do not have gluten intolerances (celiac or non-celiac). For the average person, gluten is actually a good addition to your food, as it provides more amino acids needed for muscle. Plus, it gives wheat products their wonderful texture.