Turns Out We've Had Gluten All Wrong



Is gluten really that bad for you? We can't count the number of times we've heard someone say they're intolerant and get bloated after nibbling a little pasta or that they're giving up their slice of morning toast because they want to lose weight.

Over the past few years, we've been told that bread (and carbohydrates in general) can be bad for us, and the figures show that this has affected our shopping habits. Despite only 1% of people suffering from coeliac disease, which is where your body is actually intolerant of gluten and your bowels become inflamed from eating it, 2016 saw a global increase in gluten-free food by 12.6% to £2.7 billion ($3.5 billion).

While some might see this as good news that we're all becoming more aware of our health and cutting out foods that are apparently no good for us, new research suggests that couldn't be further from the truth. In reality, following a gluten-free diet, unless for legitimate medical reasons, can actually do more harm than good. To sort the facts from the fiction, we've looked at the most recent scientific research to give you a better understanding of gluten and why you can start reaching for the pizza again without feeling guilty.

Keep scrolling to find out why going gluten free isn't exactly the wonder diet trick it's cracked up to be...

Next up! Here's how to lose belly fat in nine simple steps.