Protein is one of three macronutrients that are necessary to maintain our health. There are many different types of proteins. Many people have tried a non-protein diet and have failed. Many have tried a diet that contains only protein and have failed. Too much or too little protein never turns out good.

There is one particular protein that I am sure you have heard. Does gluten ring a bell? If it doesn’t, I am sure you will hear it before the weeks out. Gluten is the combination of two other proteins; glutenin and gliadin. Gluten is what feeds the barley and wheat and what gives dough that stretchy characteristic.

So you are probably wondering what’s the big deal? Isn’t protein good?

Well yes, and this is no different. If your body can metabolize this protein without any side effects it becomes no worse or better than any other protein. The issue that has brought light on this protein is Celiac disease. In a nutshell when a person with Celiac disease consumes gluten their body goes in attack mode to destroy all gluten proteins. As an innocent bystander, the small intestines are also damaged from the attack. Repetitive attacks on the intestines will create problems with nutrient absorbance and raise the risk for cancer in that individual.

To prevent further damage to the intestines an individual with Celiac disease has to stray away from gluten products, which is totally understandable. The big controversy with gluten is going “gluten free” when a person does not have Celiac disease or is not gluten sensitive. Many gluten-free supporters rave about how gluten-free is healthier, and how they are more energetic because the gluten was making their body sluggish and toxic.

What a bunch of bull!

There is no substantial scientific study stating that gluten-free is healthier. Actually, gluten-free products can be less healthy due to the increase in fat and sugar to make that yummy gluten cookie taste good. Many nutrients such as vitamins and minerals are lost when eating gluten free products which is another downside to this switch over.

To top it all off, gluten free products are tougher on the wallet making it hard to keep these products on the grocery list especially if you don’t need them.

In all, gluten is not the bad protein that many are making it out to be. I believe some have seen this as another opportunity to twist something that is harmless into a money making business. If you like gluten and it makes you happy, continue with what makes you happy. Yet, if you are someone that gets hounded for eating gluten, just present the facts. They won’t be able to say anymore.

-Phil