Nowadays, we hear this idea everywhere: gluten is bad for health and is responsible for common medical complaints (bloating, headaches, etc.). Many people self-declare « gluten-intolerant » simply by having one of these symptoms.
If gluten can be very toxic to a very small number of people (about 1% of the population) who suffers from celiac disease or wheat allergy, for the vast majority of the population there is no reason to eradicate it from our plates.
The 3 medical reasons to exclude gluten
A strict gluten-free diet is very restrictive and can lead to risks of nutritional imbalances. It must be prescribed to meet a real need: celiac disease, wheat allergy, gluten hypersensitivity diagnosed and after a medical advice.
You can find a wide variety of “gluten-free » products in stores
These products are gluten-free, but with more additives: just compare the labels …
To conclude eating « gluten-free » products from the supermarket outside of a medical reason is a personal food choice, which does not bring any health benefits.
Does your doctor advise you to follow a gluten-free diet?
There is a list of foods which will allow you to eliminate categories of products that may contain gluten. List made from information on the website of the AFDIAG (French Gluten Intolerance Association)