This article from the New York Times was suggested by Amanda N.
The article does a decent job of explaining what gluten proteins are and that some people seem to have a sensitivity to gluten that exists outside of a diagnosis of celiac disease.
The article points to an Australian study published in the American Journal of Gastrointerology, in which some non-celiac, gluten free patients suffering from irritable bowl syndrome were given baked goods. The study was double-blind, and some of the patients were given regular baked goods, while others received gluten free muffins. While the sample size was pretty small, only 34 people, all of the patients who ate the gluten reported feeling worse, which suggests that there is more to it than a placebo effect.
After that, the author tries very hard not to take a side on the issue, suggesting that most people probably don’t have a gluten sensitivity, and using the disclaimer that you should check with your doctor before going gluten free.
One point that I appreciate is the mention that just because it’s gluten free doesn’t mean it’s healthy. Many gluten free foods are just as loaded with sugar, preservatives, and other chemicals as their enriched wheat flour friends. It’s not enough to just stop eating gluten, you need to make sure that you’re getting plenty of micronutrients from vegetables and fruits, too.
I have yet to meet somebody who hasn’t noticed improvements to their health from removing gluten, but what do you think?