No! In fact, except under certain medical conditions, gluten is a safe and healthy nutrient to consume. So it's a myth.

Gluten is actually just a group of proteins composed of prolamins and glutenins, two types of proteins found mainly in wheat, rye, and barley. So why are people so afraid of it?

In recent years, gluten-free diets have grown in popularity. This is possibly due to the abundance of information now available on the Internet or even the ever-increasing number of gluten-free products in grocery stores... but potentially also because gluten-related disorders are becoming less and less unknown. These disorders include wheat allergy, celiac disease, and non-celiac gluten sensitivity. For these people, gluten is harmful. 

Wheat Allergy

People with this condition have an immune response that leads to allergy symptoms within minutes or hours of ingesting wheat. These symptoms can even lead to an anaphylactic reaction. This reaction is only attributable to wheat proteins, so rye and barley can be consumed without any problems by people with this condition. All of this can be verified and diagnosed by an allergist.

Celiac Disease

This chronic disease, which affects around 1% of the population, is an intestinal disorder triggered by exposure to gluten proteins. Although it is also immune-related, it is different from a food allergy. 
In this case, gluten damages the surface of the intestine, which can lead to various symptoms as well as malabsorption of nutrients that are essential to our health. The symptoms experienced vary greatly from person to person: abdominal pain, diarrhea, bloating, constipation, fatigue, headaches, etc. Some people have no gastrointestinal symptoms, but still receive a positive diagnosis from their doctor based on other symptoms they are experiencing. If left untreated, celiac disease can lead to deficiencies, osteoporosis, or even certain types of digestive disorders. Therefore, people with celiac disease must avoid gluten and any products that may have been contaminated with it. The acronym GLUTEN can be used to remember where it is found: Rye – Regular oats – Wheat – Barley – Triticale (a cross between rye and wheat). Although oats do not contain gluten, they are at high risk of contamination since they are often grown, harvested, and transported near other grains that contain gluten. 

Non-Celiac Gluten Sensitivity

This sensitivity is still controversial and poorly understood. People who suffer from it may experience bloating and discomfort without their digestive system being damaged by gluten consumption. Medical tests for celiac disease also come back negative. 

But what if it wasn't gluten?

If you are reading this article right now, you probably know someone who has raved about the gluten-free diet... that person might even be you. So what could explain the benefits seen when you stop eating gluten?

The Nocebo Effect

You've probably heard of the placebo effect, but perhaps not the nocebo effect. Unlike the placebo effect, which provides relief, the nocebo effect causes unpleasant symptoms. So, if you believe that gluten will have adverse effects when consumed, you may actually start to experience adverse effects. Our perception of food is important for our digestion. 

Fructans

In addition to the nocebo effect, an improvement in symptoms when certain people stop eating gluten can also be explained by a reduction in their fructan consumption. Fructan is actually a sugar that is fermented in the digestive system and is found in certain products that also contain gluten. Some people have more difficulty digesting it and may also experience digestive problems after consuming other sugars that are broken down and fermented by colon bacteria.

We can therefore see that gluten is not necessarily evil and that it is important to consult a healthcare professional to obtain the correct diagnosis. Before making any drastic changes to your diet, come see me for a consultation!

References

Celiac Canada. (n.d.). La maladie cœliaque. Consulté à l’adresse https://www.celiac.ca/fr/maladies-induites-par-le-gluten/la-maladie-coeliaque/

Ordre professionnel des diététistes du Québec. (2019). Syndrome de l’intestin irritable : Manuel de nutrition clinique. Dernière mise à jour : août 2017.

Santé Canada. (n.d.). Gluten : Ce que vous devez savoir. Gouvernement du Canada. Consulté à l’adresse https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/rapports-publications/salubrite-aliments/gluten-brochure.html