Gluten appears in everyday staples like bread, pasta, and cereals. Intolerances lead many to try gluten-free options, which retailers eagerly stock despite their premium prices. Shoppers often view these trendy products as superior for health, but they're mainly for those with celiac disease—a condition damaging the small intestine's ability to absorb nutrients, leading to deficiencies. For them, ditching gluten is vital. If that's not you, read on for the evidence-based perspective.
Choosing gluten-free when you don't have celiac disease can actually pose risks. Brands play on the 'healthy' image of gluten-free foods, yet research tells a different story. A 1999 University of Toronto study demonstrated that wheat fiber—rich in gluten—helps prevent cardiovascular disease. Skipping these foods means forgoing a key natural defense against heart issues.
Bottom line: If you tolerate gluten, no evidence supports removing it from your diet.
