Whole wheat, whole oats, bulgur,barley, brown rice and other whole grain rice varieties, buckwheat, whole rye, quinoa, and corn are some of the most available and best whole grains. Of these oats, rice, buckwheat, quinoa and corn are gluten free. There is some debate on oats as it appears oats are often contaminated with wheat while growing and being processed for market.
From the research and study information that I have found, less than 2% of the US population has potential issues with Gluten in any form. Conditions such as celiac disease are included in that 2%. Another .3% might have wheat/gluten allergies. So at best 2 out of 100 people should avoid gluten due to digestive issues and 3 out of 1000 people should avoid wheat products due to allergy issues. People who suspect they have such potential issues should get in touch with their doctor to be tested. Many people are just going along with the media sound bites that scare them into believing everything is potentially lethal.
It is very simple to find information about prepaing whole grains and ways to include them in the diet, so I won’t go on here.
gluten is a protein component of certain whole grains. So, the question is a bit confusing. Either way, whole grains are considered “healthy” unless you follow a certain diet lifestyle which makes you think they are not. The reason they are considered healthy is because there is lots of evidence to show that they are.
I’m not a fan of Gluten or any Grains because of their inflammatory properties, carbohydrate content, and antinutrients.
As for Gluten…
Humans are incapable of completely breaking down the gluten protein. So in reality, as this contributes to leaky gut syndrome and inflammation and many other things, everybody is sensitive to gluten.
Because it cannot be broken down completely it causes problems in the digestive system, the blood, kidneys, etc. for EVERYBODY! Most people just don’t notice the inflammation or blood protein content, for example.
The healthiest choice, I believe, is to limit grains. Because, yes, they are delicious, just eat them occasionally for dessert (like oatmeal, grass-fed butter, and brown sugar!) and cheat meal french baguettes/quesadillas/toast with jam.
One of the big issues here in the states is the use of glyphosates on the wheat crops, which a lot of people are having reactions to. In my practice I see a lot of people with ‘gluten sensitivities’ but it is less about the gluten molecule itself and more about the chemical additives on it. These same people will flair up big time here, but then go to europe and have no issues with the same foods.
The way we process grains is much different than traditional cultures, where as we don’t allow enzymes to start breaking down the grain to help aid our own digestion. This alone could be a big issue as to why so many people struggle with gluten.
The debate on whether celiacs are the only ones who are gluten sensitive is a joke. You don’t wake up one day and go from being fine to all of a sudden gluten sensitive. It’s like if my blood pressure was at 139/89, I don’t have high blood pressure, but once it reached 140/90, all of a sudden I am sick and need to watch that blood pressure. That didn’t happen overnight, the process takes time and we need to watch it once symptoms of any type start to show.