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Gluten is a protein found in grains like wheat, spelt, rye and barley. This protein has been linked to health complications and typically shows up as either a sensitivity, allergy or autoimmune disease (1).
While gluten can be problematic for some, it does not mean that grains need to be avoided. There are plenty of gluten-free alternatives on the market, such as buckwheat, quinoa, rice and oats.
It is important to remember that just because a food contain anti-nutrient properties, does not mean we have to avoid them. Every food has its pros and cons and the benefits of real, whole foods will often far outweigh any harmful effects it may have.
The key is to source the best quality possible and use preparation methods like soaking, sprouting and fermenting to enhance the natural health benefits.
(1) Sapone A, Bai J, Ciacci C, Dolinsek J, Green P, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders D, Schumann M, Ullrich R, Villalt D, Volta U, Catassi C & Fasano A. (2012) Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Medicine 10:13
