{"id":1258,"date":"2023-07-25T18:51:45","date_gmt":"2023-07-25T18:51:45","guid":{"rendered":"https:\/\/elliehealthcoach.com\/2023\/07\/25\/can-a-gluten-free-diet-help-with-inflammation\/"},"modified":"2026-02-27T20:30:16","modified_gmt":"2026-02-27T20:30:16","slug":"gluten","status":"publish","type":"post","link":"https:\/\/elliehealthcoach.com\/en\/gluten\/","title":{"rendered":"Gluten and Inflammation: A Functional Nutrition Perspective"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1258\" class=\"elementor elementor-1258 elementor-1248\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6cb430dd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6cb430dd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4fa33d9f\" data-id=\"4fa33d9f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5b5d19ca elementor-widget elementor-widget-text-editor\" data-id=\"5b5d19ca\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"0\" data-end=\"95\"><em>Reviewed and updated: February 2026<\/em><\/p><p data-start=\"253\" data-end=\"696\">Gluten\u2014found in wheat and its varieties (such as spelt or durum), barley, rye, and triticale\u2014has become a polarizing topic: it\u2019s either demonized or dismissed. From a functional lens, the more useful question isn\u2019t \u201cIs gluten bad?\u201d but <strong data-start=\"489\" data-end=\"559\">when it may add digestive or inflammatory load\u2014and when it may not<\/strong>. In nutrition, what matters most is usually the terrain: symptoms, gut resilience, stress, overall eating pattern, and clinical context.<\/p><p data-start=\"698\" data-end=\"1179\">In celiac disease, the link between gluten and inflammation is clear, and the treatment is a strict gluten-free diet. Outside of celiac disease, the story is more nuanced. Sometimes the issue isn\u2019t gluten alone, but the broader <strong data-start=\"926\" data-end=\"945\">\u201cwheat package\u201d<\/strong> and the way we consume it\u2014refined flours, ultra-processed foods, short fermentations\u2014along with other components such as fructans (FODMAPs) or amylase-trypsin inhibitors (ATIs), and factors like microbiota balance or gut sensitivity.<\/p><h3 data-start=\"1025\" data-end=\"1057\">The essentials in 30 seconds<\/h3><ul data-start=\"1059\" data-end=\"1919\" data-is-last-node=\"\" data-is-only-node=\"\"><li data-start=\"1059\" data-end=\"1177\"><p data-start=\"1061\" data-end=\"1177\">If you have celiac disease, gluten is an inflammatory trigger for you: removing it is non-negotiable and lifelong.<\/p><\/li><li data-start=\"1178\" data-end=\"1431\"><p data-start=\"1180\" data-end=\"1431\">If you have non-celiac wheat\/gluten sensitivity (<a href=\"https:\/\/elliehealthcoach.com\/en\/non-celiac-gluten-sensitivity\/\" target=\"_blank\" rel=\"noopener\">NCGS<\/a>\/NCWS) or irritable bowel syndrome (IBS), reducing or removing wheat\/gluten can help\u2026 but it\u2019s not always \u201cthe gluten.\u201d Fructans (FODMAPs), dose, food format, and timing often matter just as much.<\/p><\/li><li data-start=\"1432\" data-end=\"1613\"><p data-start=\"1434\" data-end=\"1613\">In autoimmune conditions without celiac disease (e.g., Hashimoto\u2019s), research exists but certainty is low: there\u2019s no universal rule. Your response and your context matter most.<\/p><\/li><li data-start=\"1614\" data-end=\"1796\"><p data-start=\"1616\" data-end=\"1796\">\u201cGluten-free\u201d doesn\u2019t automatically mean \u201canti-inflammatory.\u201d What makes the difference is the quality of the overall pattern (real food vs ultra-processed gluten-free products).<\/p><\/li><li data-start=\"1797\" data-end=\"1919\" data-is-last-node=\"\"><p data-start=\"1799\" data-end=\"1919\" data-is-last-node=\"\">If celiac disease is suspected, confirm it first: removing gluten before testing can affect results and delay diagnosis.<\/p><\/li><\/ul><h2 data-start=\"0\" data-end=\"58\">Gluten and inflammation<\/h2><p data-start=\"2096\" data-end=\"2348\">In celiac disease, the mechanism is well established. Outside of celiac disease, what we often see is simpler\u2014and closer to real life: the body doesn\u2019t always react to \u201cgluten\u201d itself, but to wheat as a whole, and to the person\u2019s digestive context.<\/p><p data-start=\"2350\" data-end=\"2476\">In practical terms, wheat contains several \u201cpieces\u201d that can trigger symptoms, and they don\u2019t affect everyone in the same way.<\/p><h3 data-start=\"435\" data-end=\"493\">1. Fructans (FODMAPs): when fermentation is the driver<\/h3><p data-start=\"495\" data-end=\"769\">In many people with IBS-like symptoms who consider themselves \u201cgluten sensitive,\u201d the trigger may be <strong data-start=\"596\" data-end=\"620\">fructan fermentation<\/strong> (fructans are found in wheat) rather than gluten itself. In <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC11373345\/\" target=\"_blank\" rel=\"noopener\">controlled trials<\/a>, fructans have produced more symptoms than gluten in some individuals.<\/p><h3 data-start=\"771\" data-end=\"828\">2. ATIs (amylase\u2013trypsin inhibitors): the \u201camplifier\u201d<\/h3><p data-start=\"830\" data-end=\"1174\">ATIs are wheat proteins that are different from gluten. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9363355\/\" target=\"_blank\" rel=\"noopener\">In certain models and contexts<\/a>, they\u2019ve been proposed as potential <strong data-start=\"957\" data-end=\"998\">amplifiers of intestinal inflammation<\/strong> through innate immune pathways (for example, TLR4). This doesn\u2019t mean \u201cwheat inflames everyone\u201d\u2014it means some people are more sensitive when their terrain is already reactive.<\/p><h3 data-start=\"1176\" data-end=\"1229\">3. Gluten peptides: not always the main character<\/h3><p data-start=\"1231\" data-end=\"1479\">In some contexts, gluten can generate peptides that <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC10096482\/\" target=\"_blank\" rel=\"noopener\">interact with the gut barrier and immune signaling pathways<\/a>. But this nuance matters: the fact that it <em data-start=\"1386\" data-end=\"1391\">can<\/em> happen does not mean gluten is inflammatory for everyone. Clinical context still leads.<\/p><p style=\"padding-left: 40px;\" data-start=\"1481\" data-end=\"1686\" data-is-last-node=\"\" data-is-only-node=\"\"><strong data-start=\"1481\" data-end=\"1502\">Integrative note:<\/strong> same food, different responses. That\u2019s why, instead of rigid labels (\u201cgood\/bad\u201d), it\u2019s often more useful to run an orderly, time-limited trial and observe your real-life response.<\/p><h2 data-start=\"0\" data-end=\"75\">\u201cGluten today isn\u2019t the same as it used to be\u201d: what we can say honestly<\/h2><p data-start=\"3795\" data-end=\"4094\">Yes\u2014many things have changed. We don\u2019t just eat \u201cwheat\u201d anymore; we eat more refined flour, more ready-to-eat products, more snacks, and more industrial bread. Processing has shifted too: in general, faster fermentations and less time for the food to \u201ctransform.\u201d And for digestion, that can matter.<\/p><p data-start=\"4096\" data-end=\"4347\">That said, when people claim \u201cmodern wheat is worse,\u201d it\u2019s worth being precise. The evidence doesn\u2019t clearly support the idea that \u201colder varieties are always better tolerated\u201d across the board\u2014especially when we\u2019re talking about components like ATIs.<\/p><p style=\"padding-left: 40px;\" data-start=\"643\" data-end=\"1005\"><strong data-start=\"643\" data-end=\"700\">The practical takeaway (the one that actually helps):<\/strong> traditional sourdough fermentation can reduce FODMAPs (fructans) and, for some people with IBS, improve tolerance (depending on the product and the process). But sourdough does not mean \u201cgluten-free.\u201d If you have celiac disease, wheat\/barley\/rye bread\u2014even sourdough\u2014is not a safe option.<\/p><h2 data-start=\"1012\" data-end=\"1074\">When might it make sense to trial removing gluten or wheat?<\/h2><p data-start=\"1076\" data-end=\"1275\">Not as a universal rule, but as a time-limited tool when you have symptoms and a clear working hypothesis. In other words: it\u2019s not \u201cforever,\u201d it\u2019s an orderly trial to understand what\u2019s going on.<\/p><ul data-start=\"1277\" data-end=\"2138\"><li data-start=\"1277\" data-end=\"1362\"><p data-start=\"1279\" data-end=\"1362\"><strong data-start=\"1279\" data-end=\"1308\">Confirmed celiac disease:<\/strong> strict, lifelong gluten-free diet (with follow-up).<\/p><\/li><li data-start=\"1363\" data-end=\"1424\"><p data-start=\"1365\" data-end=\"1424\"><strong data-start=\"1365\" data-end=\"1383\">Wheat allergy:<\/strong> specific management with an allergist.<\/p><\/li><li data-start=\"1425\" data-end=\"1712\"><p data-start=\"1427\" data-end=\"1712\"><strong data-start=\"1427\" data-end=\"1479\">Non-celiac wheat\/gluten sensitivity (NCGS\/NCWS):<\/strong> a guided removal plus a planned reintroduction can help\u2014not to \u201csuffer again,\u201d but to learn what you tolerate (and in what format) and decide whether you truly need to stay gluten-free or simply adjust wheat, dose, and processing.<\/p><\/li><li data-start=\"1713\" data-end=\"1954\"><p data-start=\"1715\" data-end=\"1954\"><strong data-start=\"1715\" data-end=\"1757\">IBS with wheat as a suspected trigger:<\/strong> some people improve by adjusting wheat\/FODMAPs, portion size, cooking method, and time of day. One key nuance: it\u2019s not always a \u201cgluten-specific\u201d effect; digestive state and context matter too.<\/p><\/li><li data-start=\"1955\" data-end=\"2138\"><p data-start=\"1957\" data-end=\"2138\"><strong data-start=\"1957\" data-end=\"1996\">Hashimoto\u2019s without celiac disease:<\/strong> meta-analyses exist, but certainty is low. It may be worth an individualized trial if it fits your symptoms and context\u2014not as an obligation.<\/p><\/li><\/ul><p style=\"padding-left: 40px;\" data-start=\"2140\" data-end=\"2476\" data-is-last-node=\"\" data-is-only-node=\"\"><strong data-start=\"2140\" data-end=\"2161\">Integrative note:<\/strong> many improvements people notice after \u201ccutting gluten\u201d come from something simpler: fewer ultra-processed foods, less refined flour, better protein and fiber distribution, more real cooking, and more regularity. And that\u2019s good news\u2014because it means you\u2019re not dependent on a label, but on a pattern you can build.<\/p><h2 data-start=\"0\" data-end=\"65\">Does going gluten-free cause deficiencies? It depends on <em data-start=\"60\" data-end=\"65\">how<\/em><\/h2><p data-start=\"67\" data-end=\"320\">This is a very common question in clinic, and the key idea is simple: a gluten-free diet doesn\u2019t cause deficiencies \u201cby definition.\u201d What makes the difference isn\u2019t the gluten-free label, but what you build the diet with (and why you\u2019re doing it).<\/p><p data-start=\"322\" data-end=\"701\">When a gluten-free approach is based on ultra-processed substitutes\u2014gluten-free breads, cookies, cereals, refined flours\u2014the overall pattern often worsens. Fiber and protein tend to drop, while salt, sugar, and certain fats tend to rise. It also usually becomes more expensive. That\u2019s been observed when gluten-free products are <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8009084\/\" target=\"_blank\" rel=\"noopener\">compared with their gluten-containing equivalents.<\/a><\/p><p data-start=\"703\" data-end=\"1085\">By contrast, when the foundation is naturally gluten-free real food\u2014legumes, potatoes and other tubers, rice, quinoa, buckwheat, vegetables, fruit, extra-virgin olive oil, eggs, fish, meat, nuts, and seeds\u2014the risk of deficiencies can be low if the plan is well structured. In other words, the issue usually isn\u2019t \u201cremoving gluten,\u201d but removing it without replacing well.<\/p><p style=\"padding-left: 40px;\" data-start=\"1087\" data-end=\"1381\"><strong>Important nuance<\/strong>: in celiac disease, many deficiencies show up before diagnosis because of inflammation and malabsorption. With a well-planned gluten-free diet, some deficiencies may improve, but clinical guidelines still recommend follow-up and individualized micronutrient monitoring.<\/p><h2 data-start=\"1388\" data-end=\"1472\">How to run a gluten-free trial with intention (without turning it into \u201cforever\u201d)<\/h2><p data-start=\"1474\" data-end=\"1720\">Only if celiac disease has already been ruled out (or your clinician has advised it) and you want to explore this from a functional perspective. The goal isn\u2019t to go gluten-free by inertia\u2014it\u2019s to run an orderly trial and draw useful conclusions.<\/p><p data-start=\"1722\" data-end=\"1869\"><strong data-start=\"1722\" data-end=\"1748\">1. Pick one clear goal<\/strong><br data-start=\"1748\" data-end=\"1751\" \/>Choose a single priority: digestion, skin, pain, migraines, fatigue\u2026 One focus makes it easier to see what\u2019s changing.<\/p><p data-start=\"1871\" data-end=\"2040\"><strong data-start=\"1871\" data-end=\"1908\">2. Time-limited trial (4\u20136 weeks)<\/strong><br data-start=\"1908\" data-end=\"1911\" \/>Keep it simple: 3\u20134 days a week, note <strong data-start=\"1949\" data-end=\"1990\">symptoms + energy + stools + bloating<\/strong>. You don\u2019t need a perfect diary\u2014you need a trend.<\/p><p data-start=\"2042\" data-end=\"2231\"><strong data-start=\"2042\" data-end=\"2106\">3. Don\u2019t replace it with ultra-processed \u201cgluten-free\u201d foods<\/strong><br data-start=\"2106\" data-end=\"2109\" \/>This is the most common pitfall. Instead of relying on GF breads and cookies, build your base around <a href=\"https:\/\/elliehealthcoach.com\/en\/clean-eating\/\" target=\"_blank\" rel=\"noopener\">real food and a steady pattern<\/a>.<\/p><p data-start=\"2233\" data-end=\"2493\"><strong data-start=\"2233\" data-end=\"2295\">4. Guided reintroduction (often the most informative part)<\/strong><br data-start=\"2295\" data-end=\"2298\" \/>If you improve, reintroduce in a planned way to understand real tolerance: start with a small amount, test one format at a time (e.g., sourdough vs industrial bread), and observe for 24\u201348 hours.<\/p><p style=\"padding-left: 40px;\" data-start=\"2495\" data-end=\"2578\"><strong data-start=\"2495\" data-end=\"2514\">Practical note:<\/strong> spelt still contains gluten. \u201cAncient\u201d doesn\u2019t mean \u201charmless.\u201d<\/p><p data-start=\"2580\" data-end=\"2686\" data-is-last-node=\"\" data-is-only-node=\"\">If symptoms are intense or persistent\u2014or you feel lost in the process\u2014professional support is a good idea.<\/p><h2 data-start=\"0\" data-end=\"46\">Simple plan (6 weeks, slow and sustainable)<\/h2><p data-start=\"48\" data-end=\"261\">This plan is designed to remove confusion: the gluten-\/wheat-free phase lasts a full 4 weeks (weeks 2\u20135). Week 1 prepares the ground, and week 6 is for reintroduction\u2014so you can understand your real tolerance.<\/p><h3 data-start=\"263\" data-end=\"303\">Week 1 \u2014 Foundation<\/h3><p data-start=\"305\" data-end=\"572\">Cut back on ultra-processed wheat-based foods (pastries, snacks, industrial bread) and structure meals around a steady pattern: protein + vegetables + a simple carbohydrate + extra-virgin olive oil. Many people already feel better here\u2014and that\u2019s information too.<\/p><h3 data-start=\"574\" data-end=\"627\">Weeks 2 to 5 \u2014 Gluten-\/wheat-free trial (4 weeks)<\/h3><p data-start=\"9355\" data-end=\"9583\">Remove wheat\/barley\/rye\/triticale and keep your baseline on real food, not \u201cGF\u201d substitutes. Do a minimal check-in 3\u20134 days per week: symptoms + energy + bowel habits\/bloating.<\/p><p data-start=\"9585\" data-end=\"9860\">If bloating or heaviness shows up, don\u2019t read it as failure. It often means your gut needs a softer approach: more cooked foods, less raw food at dinner, and smaller portions of legumes (well-cooked). If you have IBS-type symptoms, a 10-minute walk after meals can also help.<\/p><h3 data-start=\"1102\" data-end=\"1166\">Week 6 \u2014 Reintroduction (the part that teaches you the most)<\/h3><p data-start=\"1168\" data-end=\"1415\">Reintroduction helps you understand what you tolerate\u2014and under which conditions. Ideally, do 1\u20132 planned exposures: a small amount, one format at a time (for example, sourdough vs industrial bread), and observe your response over 24\u201348 hours.<\/p><p data-start=\"1417\" data-end=\"1562\">The question isn\u2019t \u201ccan I or can\u2019t I?\u201d It\u2019s: <strong data-start=\"1462\" data-end=\"1529\">which format do I tolerate, how often, and at what time of day?<\/strong> Decide from data, not from fear.<\/p><p style=\"padding-left: 40px;\" data-start=\"1564\" data-end=\"1856\"><strong data-start=\"1564\" data-end=\"1578\">Important:<\/strong> if symptoms are intense, your digestive history is complex, or there\u2019s unintentional weight loss, anemia\/low ferritin, or you feel unsure about the process, it\u2019s best done with professional support to protect diagnosis, nutritional adequacy, and a well-designed reintroduction.<\/p><h2 data-start=\"1863\" data-end=\"1905\">Sample day (structure, not \u201cdiet mode\u201d)<\/h2><p data-start=\"1907\" data-end=\"2222\"><strong data-start=\"1907\" data-end=\"1921\">Breakfast:<\/strong> eggs with spinach + fruit.<br data-start=\"1948\" data-end=\"1951\" \/><strong data-start=\"1951\" data-end=\"1961\">Lunch:<\/strong> rice or quinoa + cooked vegetables + fish + extra-virgin olive oil.<br data-start=\"2029\" data-end=\"2032\" \/><strong data-start=\"2032\" data-end=\"2042\">Snack:<\/strong> plain yogurt (or an unsweetened plant-based option) + a small handful of nuts, if tolerated.<br data-start=\"2135\" data-end=\"2138\" \/><strong data-start=\"2138\" data-end=\"2149\">Dinner:<\/strong> vegetable soup\/pur\u00e9e + omelet (or tofu\/tempeh) + extra-virgin olive oil.<\/p><p style=\"padding-left: 40px;\" data-start=\"2224\" data-end=\"2344\"><strong data-start=\"2224\" data-end=\"2243\">Practical note:<\/strong> if gas is an issue, it often helps to eat dinner earlier and lighter, and reduce raw foods at night.<\/p><h2 data-start=\"2351\" data-end=\"2364\">Conclusion<\/h2><p data-start=\"11087\" data-end=\"11319\">Removing gluten shouldn\u2019t be an act of faith\u2014or a trend. In celiac disease, it\u2019s essential. Outside of celiac disease, it can be a useful tool in specific moments, especially when the gut is sensitive and there\u2019s a clear hypothesis.<\/p><p data-start=\"11321\" data-end=\"11802\">The \u201cslow\u201d approach isn\u2019t removing foods for the sake of it. It\u2019s observing, adjusting, and sustaining. And remembering something important: \u201cgluten-free\u201d doesn\u2019t automatically mean \u201canti-inflammatory.\u201d What usually makes the biggest difference is overall pattern quality, the format in which you eat wheat (and other gluten-containing grains)\u2026 and your real-life tolerance right now. Sometimes the biggest shift isn\u2019t cutting one food\u2014it\u2019s improving the pattern that surrounds it.<\/p><h2 data-start=\"0\" data-end=\"7\">FAQs<\/h2><h3 data-start=\"9\" data-end=\"49\">Is gluten inflammatory for everyone?<\/h3><p data-start=\"50\" data-end=\"333\">No. In celiac disease, yes. Outside of celiac disease, it depends on context\u2014symptoms, gut sensitivity, dose, food format, and the overall dietary pattern. For many people, the issue isn\u2019t gluten in isolation, but the \u201cwheat package\u201d (for example, FODMAPs) and how it\u2019s consumed.<\/p><h3 data-start=\"335\" data-end=\"373\">Does sourdough mean \u201czero gluten\u201d?<\/h3><p data-start=\"374\" data-end=\"542\">No. In some cases, sourdough can improve tolerance (for example, by reducing fructans depending on the process), but it does not make bread safe for celiac disease.<\/p><h3 data-start=\"544\" data-end=\"609\">I have Hashimoto\u2019s\u2014do I need to remove gluten no matter what?<\/h3><p data-start=\"610\" data-end=\"873\">There\u2019s no universal rule. The available evidence is low certainty and doesn\u2019t justify a blanket recommendation. A gluten-free trial can be considered on an individual basis if it fits your symptoms, digestion, and your ability to maintain a high-quality pattern.<\/p><h3 data-start=\"875\" data-end=\"925\">What\u2019s the biggest risk of doing it on my own?<\/h3><p data-start=\"926\" data-end=\"1076\">Starting a gluten-free diet before ruling out celiac disease. If celiac is suspected, removing gluten can affect test results and delay diagnosis.<\/p><h3 data-start=\"1078\" data-end=\"1153\">If I feel better without gluten, does that mean gluten was the problem?<\/h3><p data-start=\"1154\" data-end=\"1419\">Not necessarily. Sometimes improvement comes from reducing fructans (FODMAPs), changing the format (less ultra-processed food, less refined flour), or improving the overall pattern. That\u2019s why a planned reintroduction often provides the most useful information.<\/p><h3 data-start=\"1421\" data-end=\"1471\">What about oats\u2014do they contain gluten or not?<\/h3><p data-start=\"1472\" data-end=\"1771\">Pure oats do not contain gluten. The practical issue is that they\u2019re often cross-contaminated during growing or processing with wheat, barley, or rye. If you need a strict gluten-free diet (especially with celiac disease), choose certified gluten-free oats and assess tolerance individually.<\/p><h3 data-start=\"1773\" data-end=\"1858\">If I remove gluten and then bloat with rice\/quinoa\/potatoes, what does that mean?<\/h3><p data-start=\"1859\" data-end=\"2210\" data-is-last-node=\"\" data-is-only-node=\"\">It often suggests gluten wasn\u2019t the only factor. Sometimes the gut is sensitive and reacts to portion size, fiber, starch, or sudden dietary shifts. In that case, it helps to go back to basics: smaller portions, more cooked foods, simpler meals, and a steadier rhythm (and if constipation is present, prioritize regularity and bowel movement support).<\/p><div style=\"border: 1px solid #e6e6e6; background: #fafafa; padding: 14px 16px; border-radius: 10px; margin: 18px 0; line-height: 1.5;\"><strong>This article is for informational purposes only and does not replace medical advice or personalised nutrition support.<\/strong><br \/>If you\u2019re at a point where you need clarity and structure, I can support you with a personalised consultation to adapt these guidelines to your needs.<\/div><div><h2 data-start=\"8612\" data-end=\"8640\">References<\/h2><ul><li>Rubio-Tapia A, Hill ID, Semrad C, Kelly CP, Greer KB, Limketkai BN, Lebwohl B. American College of Gastroenterology Guidelines Update: Diagnosis and Management of Celiac Disease. Am J Gastroenterol. 2023 Jan 1;118(1):59-76. doi: 10.14309\/ajg.0000000000002075. Epub 2022 Sep 21. 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Adv Nutr. 2023 Jan;14(1):22-29. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC10103004\/\" target=\"_blank\" rel=\"noopener\">doi: 10.1016\/j.advnut.2022.10.003<\/a>. Epub 2022 Dec 16. PMID: 36811591; PMCID: PMC10103004.<\/li><li>Myhrstad MCW, Slydahl M, Hellmann M, Garnweidner-Holme L, Lundin KEA, Henriksen C, Telle-Hansen VH. Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked. Food Nutr Res. 2021 Mar 26;65. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8009084\/\" target=\"_blank\" rel=\"noopener\">doi: 10.29219\/fnr.v65.6121.<\/a> PMID: 33841066; PMCID: PMC8009084.<\/li><li>Russell LA, Alliston P, Armstrong D, Verdu EF, Moayyedi P, Pinto-Sanchez MI. Micronutrient Deficiencies Associated with a Gluten-Free Diet in Patients with Celiac Disease and Non-Celiac Gluten or Wheat Sensitivity: A Systematic Review and Meta-Analysis. J Clin Med. 2025 Jul 8;14(14):4848. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/40725540\/\" target=\"_blank\" rel=\"noopener\">doi: 10.3390\/jcm14144848<\/a>. PMID: 40725540; PMCID: PMC12296119.<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>If wheat doesn\u2019t sit well with you\u2014or you\u2019re unsure about gluten\u2014this guide offers clarity and context. You\u2019ll learn when removing gluten is essential, whether a trial may make sense, and how to do it with intention: real food, a simple symptom log, and a planned reintroduction.<\/p>\n","protected":false},"author":4,"featured_media":1263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[182,83],"tags":[141,91,88,139,95,140],"class_list":["post-1258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-eating","category-helathy-eating","tag-anti-inflammatory-diet","tag-digestive-health","tag-functional-nutrition","tag-gluten-free","tag-inflammation","tag-non-celiac-sensitivity"],"_links":{"self":[{"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/posts\/1258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/comments?post=1258"}],"version-history":[{"count":27,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/posts\/1258\/revisions"}],"predecessor-version":[{"id":3866,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/posts\/1258\/revisions\/3866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/media\/1263"}],"wp:attachment":[{"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/media?parent=1258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/categories?post=1258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elliehealthcoach.com\/en\/wp-json\/wp\/v2\/tags?post=1258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}