There is little published research to support these claims in fact published research suggests the opposite. Negative media attention on wheat and gluten has caused some people to doubt its place in a healthful diet.

Gluten is most often associated with wheat and wheat-containing foods that are abundant in our food supply. Food and Drug Administration’s gluten-free labeling rule. Less obvious sources of gluten include soy sauce and modified food starch, however gluten-free options of these products are available and labeled as such to comply with the U.S. Gluten is also sold as wheat gluten, or seitan, a popular vegan high-protein food. Oats-though naturally gluten free-often contain gluten from cross-contamination when they are grown near, or processed in the same facilities as the grains listed above. Other grains that contain gluten are wheat berries, spelt, durum, emmer, semolina, farina, farro, graham, khorasan wheat, einkorn, and triticale (a blend of wheat and rye). Without gluten, the dough would rip easily. It acts like a binder, holding food together and adding a “stretchy” quality-think of a pizza maker tossing and stretching out a ball of dough. Gluten is a protein naturally found in some grains including wheat, barley, and rye. The quick answer is that it can be either, but it all depends on the individual.

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