Is Gluten Really as Bad as Everyone Seems to Think?

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Gluten is a protein that's naturally found in certain plots such as wheat, rye and barley. Cooks have loved it for millennia because it helps food keep its shape. The remains of flat bread baked by hunter gatherers 14,000 years ago have been found by archaeologists in Jordan.

The last decade saw a rise in gluten-free diets. But the number of us with diagnosed gluten intolerance each year hasn’t changed.

Eliminating gluten is the only treatment for those with celiac disease, but the rest of us could be doing more harm than good by embracing ultra-processed, gluten-free foods.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Will ask: Should you be worried about gluten?

Studies referenced in the episode:

‘Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients’ from Gastroenterol & Hepatology here
‘The Gluten-Free Diet: Recognizing Fact, Fiction, and Fad’ from The Journal of Pediatrics here
’Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?’ from the Journal of the Academy of Nutrition and Dietetics here

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This podcast was produced by Fascinate Productions.