Health

The Truth About Gluten: Myths and Facts

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Think gluten is evil? Think again. Gluten is often only an issue for people with celiac disease, who experience symptoms like abdominal pain, constipation, weight loss, and fatigue when consuming gluten, the Celiac Disease Foundation points out. According to Mayo Clinic, people who have a wheat allergy may be able to eat nonwheat gluten-containing foods. And, says Rachel Begun, a registered dietitian-nutritionist and coach in New York City, while people with nonceliac gluten sensitivity (NCGS) need to avoid gluten, they may not have to avoid cross contact with gluten. This is something to discuss with your healthcare team.

The fact is that gluten-containing foods can be beneficial to your health if you don’t have a sensitivity or allergy to them. Learn more about some common myths and facts about gluten below.

1. Myth: Gluten-Containing Foods Are Bad for You

For people with celiac disease and NCGS, avoiding gluten can help manage symptoms. But generally speaking, you don’t need to target gluten in your diet if you’re trying to eat healthier.

Gluten-containing foods tend to be some of the healthiest out there, actually. For example, grains that contain gluten, such as barley and rye, are considered whole and provide beneficial fiber, vitamins, and minerals to your diet. (Gluten-free whole grains, like buckwheat, rice, quinoa, and oats — if not cross-contaminated during growing or manufacturing — offer similar benefits, according to Mayo Clinic.)

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