Gluten History: Good or Bad?

What is the history behind gluten? Why does it have such a bad reputation today even among those who are not gluten sensitive? What products contain gluten? Should I be eating gluten or avoiding it? What is a better alternative to eating gluten that is going to benefit my long term health? There are so many other questions and I plan to get to all of them today.

Good or Bad

“Back in the day”, as my daughter likes to refer to my early years (I’m only 30 -_-), before the industrial revolution when manufacturers started pumping out flour, bread, and wheat to the masses, grains were a necessity for survival but don’t hold their place as such during this time. Even though the USDA and other companies will tell you to consume grain at every meal and put it as an important staple to the U.S. diet- they aren’t being clear about their motives or intentions behind this recommendation.

I think we can all see what grains and fillers have done to our waistlines and it’s not pretty. I’m not saying every type of wheat is bad, just the crap that they are putting on our grocery store shelves. There are farmers that are currently working to bring back the more healthy form of wheat that doesn’t have the added gluten, but it’s not being manufactured and sent out or everyone to have access to. I’m sure it’s got something to do with money, as it all does.

There is a particular type of wheat called einkorn wheat that people have been eating for 12,000 years. Einkorn is the most nutrient dense form of wheat available and the amount of processing to actually consume this type of wheat is much less than the processing that occurs with our standard grains that are in 99% of our foods. It also can be consumed by people with gluten sensitivities as it doesn’t contain gluten to begin with.

In about 1960 is when the wheat industry went to hell. The wheat that started being manufacturerd was so processed and sprinkled with chemicals that it actually makes people deficient in vitamins like calcium, magnesium, iron, and zinc. There’s also studies that have shown a consumption of gluten links directly to inflammation which is the basis for many chronic illnesses (we talked about this a little more in the prior post).

To summarize that, the wheat of today has been so tampered with and as a result is making us fat. Modern wheat contains added gluten and a preferred alternative to this is Einkorn wheat. If you’re wanting to purchase this type of wheat, you’re not going to find it at your local big box grocer. There is a website where you can buy Einkorn in it’s various forms (I am not an affiliate) by clicking here.


According to William Davis, MD, author of Wheat Belly Total Health,the way gluten bread is made is by using cornstarch, rice flour, tapioca starch, and potatoe flour in the place of barley, wheat, and rye. The problem with these substitutions is that they can raise the blood sugar and are less nutrient packed than their alternatives.

So technically yes, you can have bread if you’re gluten intolerant, but if you’re someone who has problems controlling your blood sugar you may want to see if that slice or two of bread is actually worth it.G


Oats don’t naturally contian gluten, but doesn’t mean that they are gluten free unless the labeling specifically says this. Steel-cut and rolled oats are better for people who have diabetes than eating something with oat flour as that can cause an increase in blood sugar. Be sure to check the label when buying oats to ensure you’re getting gluten free (If this is what you’re looking to do).

Have you made the switch to gluten free? Did you do it because of a health concern like Celiac disease or did you do it for other reasons? I’m currently gluten free, to find out more about the foods I’m eating and get some behind the scenes you can visit Instagram @80_20withChelsea.

To stay connected and see how this journey goes, be sure to join the community by clicking the red button below! Talk to you all on Monday- Have a great weekend!


Your Advocate for Health & Hope

References: Dr.William Davis


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