Gluten benefits

The quick answer is that it can be either, but it all depends on the individual.

What is Gluten?

Gluten is a protein naturally found in some grains including wheat, barley, and rye.

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. Without gluten, the dough would rip easily.

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).

Gluten-free foods

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. Gluten is also sold as wheat gluten, or seitan, a popular vegan high-protein food.

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. Food and Drug Administration’s gluten-free labeling rule.

Gluten and Health Benefits

Gluten

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