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Gluten Free? Don't need to be.

Going gluten free is a very popular dieting trend. A gluten free diet (GFD) is thought to work, because wheat and other gluten containing products cause obesity, cardiac diseases, and diabetes, and adherents to a GFD believe they can improve exercise performance, reduce inflammation and illness, and improve body composition through avoidance of gluten (Newberry, Mcknight, Sarav, & Pickett-Blakely, 2017). GFD have become popular despite there being little evidence to support these claims.

First, gluten is type of structural protein found in grain products, particularly wheat, that allows dough to have high water absorption capacity, cohesiveness , viscosity and elasticity (Wieser, 2007). GFDs are effective treatments for certain metabolic disorders. Celiac disease is triggered by the consumption of gluten products, is characterized by chronic inflammation of the bowels and caused by the bodies inability to break down the gluten protein that holds certain grains together (Bascuñán, Vespa, & Araya, 2016). Some people have some level of gluten sensitivity, based on their genetics, where they also have trouble digesting gluten, which causes various degrees of gastrointestinal distress. People with gluten sensitivity and celiac disease should follow a GFD.