As gluten-free options are more prevalent and the discussion of gluten has gone mainstream, I get this question more and more. Gluten is the protein found in wheat, rye, and barley. Some people have a severe reaction to gluten in the form of an autoimmune disease called celiac. Others, and it seems like this group is growing, do not have clinical celiac, but do not tolerate the protein well.
If you find that you have bloating, nausea, constipation, lethargy or brain fog after consuming products that contain gluten, you may have an intolerance. In order to test this theory, eliminate all gluten-containing products from your diet for at least a week and see how you feel.
Going gluten-free can make your diet healthier if you use it as an opportunity to eat more fresh, unprocessed foods. However, as gluten-free becomes more popular, the food companies are quickly developing gluten-free cookies, breads, cakes, doughnuts, etc. These are frequently even less healthy than their standard counterparts, as the flours used in gluten- free cooking tend to be devoid of fiber.
If you are sensitive to the protein, your health and well-being will be improved upon its elimination. Just remember to enjoy those gluten-free cupcakes sparingly!