Gluten-free has had its moment, then another, and another.
From TikTok wellness trends to celebrity nutrition claims, gluten went from “enemy #1” to slowly finding its way back onto menus, bakery shelves and Sunday brunch tables.
But is gluten actually making a comeback? And more importantly, should you be eating it?
Let’s break it down in a grounded, ALYVE-style way, balanced, evidence-led, and without the fear-mongering.
🍞 Why Gluten-Free Became So Popular in the First Place
Gluten-free wasn’t just a trend, for many, it was lifesaving.
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People with coeliac disease or a diagnosed gluten intolerance have to avoid gluten completely.
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But for the rest of the population, gluten avoidance often came from anecdotal experiences of feeling less bloated, more energetic or having clearer skin after cutting wheat.
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Add in a booming gluten-free food industry, celebrity influence and social media wellness culture, and gluten suddenly became something everyone thought they “should” avoid.
Fast-forward to now, gluten is returning to the mainstream conversation, with more nuanced thinking behind it.
🧠 What the Newer Research Says About Gluten
Here’s where things get interesting. The latest research suggests:
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Many people who believe they’re “gluten sensitive” may actually be reacting to other components of wheat, like FODMAPs (fermentable carbs), not gluten itself.
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Cutting gluten without medical reason doesn’t automatically improve health, and can even reduce fiber and nutrient intake.
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Gluten-free packaged foods are often lower in nutrients and higher in sugar, starch and fat than their regular counterparts.
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There’s no strong evidence that gluten causes inflammation or illness in people without a medical intolerance.
In short, gluten itself isn’t the villain many once thought it was, at least not for most people.
👇 So… Should You Avoid Gluten or Not?
Here’s the simplest way to think about it:
If you digest gluten well:
Enjoy it! Whole grains like whole wheat, barley and rye offer:
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Fiber
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B vitamins
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Prebiotics for gut health
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Steady-release carbohydrates
These foods support your microbiome, energy levels and digestion.
If you suspect gluten triggers symptoms:
It’s worth exploring, but properly.
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Get checked for coeliac disease before trying a gluten-free diet.
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If negative, a guided dietary trial may still help you identify what’s really causing symptoms (gluten, FODMAPs, portion size or something else entirely).
Self-diagnosing gluten intolerance can lead to unnecessary restriction and nutrient gaps, so doing it with a professional is key.
💛 ALYVE’s Take - It’s About Balance, Not Fear
At ALYVE, we believe:
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Food comes first.
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Most people don’t need to fear gluten.
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The focus should be on overall diet quality, not blanket restrictions.
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If you do need or choose to avoid gluten, that’s okay, and personalised supplementation can help fill nutritional gaps (especially for nutrients like B vitamins, iron and selenium).
Whether gluten is in or out, your health is about what you consistently nourish your body with, not trends.
References
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Mayo Clinic – Gluten-Free Diet Overview
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National Geographic – Health Effects of Gluten-Free Diets
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Scientific American – Why Gluten-Free Diets Are Overhyped
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Gut Microbiota for Health – Wheat vs Gluten and IBS Symptoms
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ScienceDaily – Review on Gluten Sensitivity Research
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Women’s Health UK – “Gluten’s Big Comeback” Feature
