Gluten

Is Gluten so bad for you?

Gluten is most often associated with foods containing wheat. The negative media attention to wheat and gluten has led some people to doubt their place in a healthy diet. There is little research published to support these claims. In fact, newer studies suggest the opposite.
In a 2017 study with more than 100,000 participants without celiac disease who avoid gluten can have a higher risk of heart disease because of the potential for reducing whole grain consumption.
Many studies have linked the consumption of whole grains to improved health. For example, groups with the highest intakes of whole grains, including wheat (2 to 3 servings a day), compared to the lowest intake groups (less than 2 servings per day), have lower rates of heart disease and diarrhea, stroke, and diabetes.
Gluten can also act as a prebiotic to feed the “good” bacteria in our body. The arabinoxylan oligosaccharide is a wheat-bran based prebiotic carbohydrate, which stimulates the activity of bifidobacteria in the colon. These type of bacteria can be found in a healthy human gut. Changes in their level or activity have been implicated in gastrointestinal disorders, including inflammatory bowel disease, colorectal cancer, and irritable bowel syndrome.
For further reading including all references to the appropriate scientific publications, please read an article from the School of Public Health, Harvard T.H. Chan “Gluten: A Benefit or Harm to the Body”?.