Myth #4: Gluten-Free Foods Are Healthier for Everyone

🚫 False. Let’s break this one down before you toss your sourdough.

First off: what even is gluten?

Gluten is a naturally occurring protein found in wheat, barley, and rye—and sneaks its way into all kinds of things like soy sauce, dressings, and packaged foods.

For some people, gluten is a real problem. But for the average person? You don’t need to avoid gluten to be healthy.

Let’s talk about the levels:

• ✅ Celiac Disease = autoimmune response to gluten → body cannot absorb nutrients properly. This isn’t bloating or “I feel a little off.” It’s full-on inflammation, GI damage, and nutrient loss.
• ⚠️ Non-Celiac Gluten Sensitivity = you might feel discomfort, brain fog, or fatigue when you eat gluten, even without full-blown celiac disease.
• 🙃 Gluten-Intolerant = not medically diagnosed, but you’ve noticed your gut just doesn’t vibe with it.

But here’s the deal:

If you’re not gluten-sensitive or celiac, there’s no proven benefit to ditching gluten.

And honestly? Some gluten-free swaps are ultra-processed, stripped of fiber, and not more nutritious than their whole grain counterparts. Gluten-free ≠ healthier.

A Quick Gut Check:

If you do have celiac or true intolerance, then gluten can interfere with nutrient absorption—meaning even the healthiest diet can fall short if your body isn’t absorbing what you're eating.

But if that’s not you? Enjoy your sprouted grain bread in peace. 🙏🏼

TL;DR:

Going gluten-free without a real need is like switching to almond milk because it sounds healthier.
Not always necessary. Not always better.