Benefits of wheat in moderation
Gluten, consumed in moderation and with little to no processing, however, does seem to have health benefits that should not be ignored. Gluten is naturally a component of whole wheat, which has been proven to help prevent heart disease, one of the supposedly negatively linked illnesses with gluten. According to the article “18 Health Benefits of Whole Grains” on Health.com, “Whole grains not only help prevent your body from absorbing ‘bad’ cholesterol, they may also lower triglycerides, both of which are major contributors to heart disease. In fact, whole grains lower the risk of heart disease overall. One study found that women who ate 2-3 servings of whole grain products daily were 30% less likely to have a heart attack or die from heart disease compared with women who ate less than one serving a week.”
Fiber, a main component of whole wheat, also aids in digestion and in healthy amount helps to prevent bloating and inflammation, also factors critics usually count against gluten.
Overall, eating whole wheat (including gluten) seems to outweigh its suggested negative effects if consumed moderately with as few preservatives and processing as possible. But what about people with celiac disease?