uten gives pizza crust that signature stretch and bread a satisfying chew. But it’s also demonized by dieters and woefully misunderstood. These days, people falsely use “I’m cutting out gluten” as shorthand for “I’m eating healthy.” Here are some of the biggest myths and facts around gluten, so you can figure out what’s right for you.
Myth: Cutting out gluten means cutting out carbs.
Fact: Not all carbohydrates contain gluten. Gluten is a protein found in wheat, barley, rye, and related grains like spelt and farro. Many other grain foods such as rice, oats, and quinoa are naturally gluten-free. Carbohydrate-rich foods like fruit, plain yogurt, and vegetables like potatoes and corn don’t naturally contain gluten either.
Myth: Everyone should cut out gluten.
Fact: Cutting out gluten permanently is necessary for people with celiac disease, an autoimmune disorder that causes damage to the walls of the small intestines when you eat gluten. Celiac may trigger symptoms like diarrhea and gas. It can also be totally asymptomatic. The damage interferes with your body’s ability to absorb nutrients from food, which means it can lead to conditions like anemia, osteoporosis, and diabetes if left untreated. Your risk for celiac is higher if you have a family history. It’s more common among people with European heritage, though anyone can get it.
Myth: Gluten-free products are healthier.
Fact: It’s helpful that specially made gluten-free products are now widely available. But just because something is labeled “gluten free” doesn’t mean it’s wholesome and nourishing. It’s sometimes used as a marketing gimmick, like when it’s used for soda and corn chips. Gluten-free grain products like