The Pros and Cons of Going Gluten-Free

Gluten has become one of the most talked-about ingredients in modern nutrition. Walk through any grocery store today, and you will see labels screaming “gluten-free” on everything from bread and pasta to potato chips and bottled sauces. For some people, removing gluten from their diet is medically necessary. For others, it has become part of a broader wellness trend tied to weight loss, digestion, and energy improvement. Yet despite all the attention gluten receives, many people still do not fully understand what it actually is or how it affects the body.

Gluten is a group of proteins naturally found in grains such as wheat, barley, and rye. Its primary job in food is surprisingly practical. Gluten acts like glue, helping dough stretch, rise, and maintain its chewy texture. Imagine pizza dough without elasticity or bread without softness. Gluten is what gives baked foods their structure and satisfying bite. This is why gluten-free baking often requires alternative ingredients and stabilizers to mimic those textures.

The human body reacts to gluten differently depending on genetics, digestive health, and immune function. For many people, gluten causes no issues at all and can be part of a healthy diet. Whole grains containing gluten provide important nutrients like fiber, iron, B vitamins, and complex carbohydrates. However, for others, gluten triggers immune reactions, digestive discomfort, inflammation, or chronic health symptoms. This wide variation explains why gluten remains such a controversial topic in nutrition science.

Common Foods That Contain Gluten

Gluten appears in far more foods than most people realize. Bread, pasta, cereals, pastries, crackers, and pizza are obvious examples because they are made primarily from wheat flour. But gluten can also hide in processed foods where consumers least expect it. Salad dressings, soy sauce, soups, gravies, seasoning blends, deli meats, and even certain candies may contain gluten-based additives or thickeners.

This hidden presence makes gluten avoidance challenging for people with medical conditions like celiac disease. Cross-contamination can occur during food manufacturing or restaurant preparation, meaning even tiny amounts of gluten may trigger symptoms. Oats themselves are naturally gluten-free, but they are often processed in facilities that handle wheat products, creating contamination risks unless certified gluten-free.

Modern food production has expanded gluten into countless packaged products because it improves texture, shelf life, and consistency. It is almost like an invisible ingredient woven into the fabric of the modern diet. People beginning a gluten-free lifestyle are often shocked to discover how frequently gluten appears in sauces, snacks, and convenience foods they consumed daily without noticing.

Why Gluten Affects Some People Differently

The reason gluten impacts people differently comes down largely to the immune system and digestive function. Individuals with celiac disease experience an autoimmune reaction when consuming gluten. Their immune system attacks the lining of the small intestine, damaging nutrient absorption and causing symptoms that range from digestive distress to fatigue, anemia, skin problems, and neurological complications.

Others may have non-celiac gluten sensitivity, a condition where gluten appears to trigger symptoms without the same intestinal damage seen in celiac disease. These individuals often report bloating, headaches, fatigue, brain fog, or stomach discomfort after eating gluten-containing foods. Scientists are still researching the exact mechanisms behind gluten sensitivity because it remains less clearly defined than celiac disease.

Some people blame gluten for symptoms that may actually stem from other dietary issues. Wheat-containing foods often overlap with high levels of refined carbohydrates, sugar, preservatives, or fermentable compounds known as FODMAPs, which can contribute to digestive symptoms independently of gluten itself. This makes identifying the true cause of discomfort surprisingly complicated.

Genetics also plays a role. Certain genes significantly increase the risk of celiac disease, while gut microbiome composition and environmental factors may influence how the body tolerates gluten over time. Nutrition is rarely black and white. Gluten is not universally harmful, but for the right individual, removing it can dramatically improve quality of life.

Why the Gluten-Free Diet Became So Popular

The gluten-free diet was once viewed primarily as a medical necessity for people with celiac disease. Today, it has transformed into a mainstream lifestyle embraced by celebrities, influencers, athletes, and health-conscious consumers worldwide. Grocery stores dedicate entire aisles to gluten-free products, restaurants advertise gluten-free menus, and social media frequently portrays gluten as a hidden villain behind fatigue, bloating, and weight gain. The rise of this movement reflects a fascinating blend of science, marketing, personal experience, and wellness culture.

Celebrity Influence and Wellness Trends

Celebrity culture played a major role in pushing gluten-free eating into mainstream awareness. Actors, musicians, fitness influencers, and professional athletes began publicly crediting gluten-free diets for increased energy, clearer skin, better digestion, and weight loss. Once high-profile figures started discussing gluten avoidance as part of their wellness routines, millions of followers became curious about trying it themselves.

Books, documentaries, and online health communities amplified the message further. Gluten was often portrayed not simply as a dietary protein but as a modern health threat tied to inflammation, fatigue, and chronic disease. For many consumers overwhelmed by processed foods and conflicting nutrition advice, going gluten-free felt like a clean, disciplined step toward healthier living.

The psychology behind wellness trends also matters. Humans naturally search for simple explanations to complex health problems. Removing gluten offers a clear, actionable change that can feel empowering. When someone experiences even slight improvements after cutting out processed foods, they may credit gluten specifically, even if broader dietary improvements are responsible.

Social media intensified this phenomenon dramatically. Platforms became filled with aesthetically pleasing gluten-free recipes, transformation stories, and before-and-after health claims. Gluten-free eating evolved beyond medicine into an identity associated with wellness, self-care, and dietary awareness.

The Rise of Gluten-Free Products in Stores

The food industry responded quickly to rising consumer demand. According to market research from Grand View Research, the global gluten-free products market is worth billions of dollars and continues expanding each year. Manufacturers now produce gluten-free bread, pasta, cookies, cereals, frozen meals, and snacks designed to mimic traditional foods as closely as possible.

This expansion has made gluten-free living more accessible than ever before. Years ago, people with celiac disease struggled to find safe foods outside specialty health stores. Today, mainstream supermarkets and restaurant chains offer extensive gluten-free options. Food labeling laws have also improved transparency, helping consumers identify safe products more easily.

However, the explosion of gluten-free processed foods created unintended consequences, too. Many consumers assume “gluten-free” automatically means healthier, but that is not always true. Some gluten-free products compensate for texture and flavor loss by adding extra sugar, fats, starches, or additives. A gluten-free cookie remains a cookie nutritionally, even without wheat.

This commercialization transformed gluten-free eating into both a medical solution and a profitable marketing category. As a result, consumers often receive mixed messages about whether gluten-free living is a necessary health strategy or simply another dietary trend wrapped in clever branding.

The Health Benefits of Going Gluten-Free

For the right individuals, adopting a gluten-free diet can produce life-changing health improvements. Removing gluten may reduce digestive symptoms, improve nutrient absorption, increase energy levels, and lower inflammation in people who react negatively to gluten. The key is understanding who truly benefits medically versus who may simply be following a trend without a clear need.

Relief for People With Celiac Disease

For individuals with celiac disease, a gluten-free diet is not optional. It is the only proven treatment currently available. Even tiny amounts of gluten can trigger immune attacks that damage the small intestine and interfere with nutrient absorption. Over time, untreated celiac disease may lead to serious complications, including osteoporosis, infertility, anemia, neurological disorders, and an increased risk of certain cancers.

When gluten is removed completely, the body often begins healing remarkably fast. Digestive symptoms such as diarrhea, bloating, cramping, and nausea frequently improve within weeks. Energy levels may rise as nutrient absorption recovers. Skin conditions like dermatitis herpetiformis often clear up as inflammation decreases.

The emotional transformation can be just as powerful. Many people with undiagnosed celiac disease spend years feeling chronically unwell without understanding why. Receiving a diagnosis and finally connecting symptoms to gluten can feel like solving a mystery that affects every aspect of daily life.

Reduced Symptoms in Gluten Sensitivity

People with non-celiac gluten sensitivity may also experience meaningful improvements after removing gluten. Although the condition remains less understood scientifically, many individuals report reduced bloating, headaches, fatigue, joint discomfort, and brain fog when avoiding gluten-containing foods.

Some researchers believe certain compounds in wheat beyond gluten itself may contribute to symptoms. Others suspect immune activation or microbiome changes may play roles. Regardless of the exact mechanism, symptom relief for sensitive individuals can be very real.

The challenge lies in accurate diagnosis. Self-diagnosing gluten sensitivity without medical testing may lead people to unnecessarily restrict foods or overlook other digestive disorders. Conditions such as irritable bowel syndrome, lactose intolerance, or inflammatory bowel disease can mimic gluten-related symptoms closely.

Improved Digestive Comfort for Some Individuals

Even among people without diagnosed gluten disorders, reducing highly processed wheat products sometimes improves digestion simply because overall food quality changes. Someone replacing fast food and refined carbohydrates with vegetables, fruits, lean proteins, and naturally gluten-free whole foods may naturally feel better regardless of gluten itself.

This is one reason gluten-free diets can appear beneficial in anecdotal stories. The improvement may stem less from removing gluten specifically and more from reducing processed foods and increasing dietary awareness. Nutrition often works like removing static from a radio signal. Sometimes multiple lifestyle changes occur simultaneously, making it difficult to isolate a single cause.

Potential Downsides of a Gluten-Free Lifestyle

While gluten-free diets can provide major benefits for people with medical conditions, they are not automatically healthier for everyone. Removing gluten without proper planning may create nutritional gaps, increase food costs, and even encourage unhealthy eating habits. Many consumers assume that anything labeled “gluten-free” must be nutritious, but the reality is far more complicated. In some cases, going gluten-free unnecessarily can create more problems than it solves.

Nutritional Deficiencies and Missing Fiber

One of the biggest risks of a poorly planned gluten-free diet is nutrient deficiency. Whole grains containing gluten provide valuable nutrients such as fiber, iron, magnesium, folate, selenium, and B vitamins. When these foods are removed without thoughtful replacements, the body may miss important nutritional support.

Fiber deserves special attention because many gluten-containing whole grains are major fiber sources in modern diets. Fiber supports digestion, blood sugar regulation, heart health, and gut microbiome balance. Without enough fiber, constipation and digestive discomfort may develop quickly. Many people transitioning to gluten-free eating unknowingly replace whole grains with refined starches that contain far less nutritional value.

Imagine removing a support beam from a building without reinforcing the structure elsewhere. The body may continue functioning for a while, but weaknesses eventually appear. A balanced gluten-free diet requires intentional choices such as quinoa, brown rice, lentils, chia seeds, vegetables, nuts, and certified gluten-free oats to maintain nutritional quality.

Iron deficiency can also become a concern, especially for women and individuals already at risk of anemia. Fortified wheat products contribute significantly to iron intake in many populations. Eliminating them without alternative nutrient sources may gradually impact energy levels and overall health.

Hidden Sugars and Processed Gluten-Free Foods

The gluten-free food market has exploded in popularity, but not all products deserve their healthy reputation. Many processed gluten-free foods contain added sugars, starches, gums, oils, and sodium to compensate for texture and flavor changes caused by removing gluten. Gluten gives bread elasticity and structure naturally, so manufacturers often rely on highly refined ingredients to recreate that experience artificially.

For example, some gluten-free breads contain more calories, sugar, and fat than traditional whole-grain bread. Gluten-free cookies, cakes, and snack foods are still processed treats despite marketing claims that make them appear healthier. Consumers sometimes fall into the trap of believing “gluten-free” equals “guilt-free,” which can encourage overeating or poor nutritional choices.

Blood sugar control may also become more difficult with certain gluten-free processed foods. Many use refined rice flour, potato starch, or tapioca starch, which digest rapidly and may cause sharp glucose spikes. This can leave people feeling hungry again shortly after eating, creating cycles of cravings and energy crashes.

Food labels can be misleading when viewed through a wellness lens. A package may proudly advertise “gluten-free” in bold letters while quietly containing large amounts of sugar and artificial additives. The label becomes a marketing spotlight that distracts consumers from the overall nutritional profile.

The Higher Cost of Gluten-Free Products

Gluten-free products are often significantly more expensive than conventional alternatives. A loaf of gluten-free bread may cost two or three times more than regular bread. Pasta, baked goods, cereals, and snacks frequently carry premium pricing as well. For families managing celiac disease, these costs can place real strain on grocery budgets over time.

Specialized production processes contribute to these higher prices. Manufacturers must avoid cross-contamination, use alternative ingredients, and meet certification standards. Smaller production volumes also increase costs compared to mass-produced wheat-based foods.

Dining out can become more expensive, too. Restaurants offering dedicated gluten-free menus often charge premium prices, and finding safe options may require extensive planning. Travel becomes more complicated because gluten-free availability varies dramatically by region and country.

The financial aspect is sometimes overlooked in wellness discussions. Adopting a gluten-free lifestyle casually without medical necessity may not justify the additional expense, especially if nutritional benefits are unclear. Healthy eating should ideally be sustainable both physically and financially.

Does Going Gluten-Free Help With Weight Loss?

Weight loss is one of the most common reasons people experiment with gluten-free eating. Many online success stories describe dramatic body transformations after eliminating gluten, leading consumers to believe gluten itself directly causes weight gain. The truth is more nuanced. Going gluten-free can contribute to weight loss for some people, but it can also lead to weight gain depending on food choices and eating habits.

Why Some People Lose Weight

Many individuals lose weight after going gluten-free because they unintentionally reduce calorie intake and improve food quality. Eliminating processed baked goods, fast food, pastries, and refined snacks naturally cuts down on excess sugar and unhealthy fats. People often become more mindful of what they eat because gluten avoidance requires reading labels and paying closer attention to ingredients.

A person who once consumed pizza, donuts, pastries, fried foods, and processed snacks regularly may switch toward vegetables, lean proteins, fruits, rice, and naturally gluten-free whole foods. The weight loss often reflects broader dietary improvement rather than the absence of gluten itself.

Digestive symptom relief can also affect body weight. Individuals with celiac disease sometimes experience reduced bloating and inflammation after removing gluten. Their stomach may appear flatter, and they may feel physically lighter as digestive distress decreases. This visible change can reinforce the belief that gluten was solely responsible for weight gain.

Another factor involves appetite awareness. Restrictive diets sometimes reduce impulsive eating because fewer convenience foods are available. When someone cannot easily grab pastries or fast food, calorie intake may naturally decline without deliberate restriction.

Why Others Gain Weight Instead

Surprisingly, some people gain weight after going gluten-free. Processed gluten-free products can be calorie-dense and less filling than whole-grain alternatives. Without gluten’s structural properties, manufacturers often increase sugar and fat content to improve taste and texture.

Portion control becomes important here. Gluten-free cookies, muffins, breads, and snacks can still contribute to excessive calorie intake. In some cases, consumers overeat these foods because they perceive them as healthier. This “health halo” effect tricks the brain into lowering restraint around indulgent products.

People diagnosed with celiac disease may gain healthy weight during recovery as nutrient absorption improves. Before diagnosis, intestinal damage may have prevented proper calorie absorption. Once the gut heals, the body begins utilizing nutrients more efficiently again.

Weight management ultimately depends on overall eating patterns, activity levels, sleep, stress, and calorie balance. Gluten removal alone is not a guaranteed solution for body composition changes. Treating gluten-free eating like a magic shortcut often leads to disappointment.

The Psychological and Social Impact of Going Gluten-Free

Food is deeply connected to culture, relationships, celebrations, and identity. Going gluten-free changes more than grocery lists. It can influence social experiences, emotional well-being, and daily convenience in ways many people do not anticipate initially. For some, the lifestyle creates empowerment and symptom relief. For others, it introduces stress, anxiety, and social isolation.

Dining Out and Social Gatherings

Restaurants and social events can become complicated when following a strict gluten-free diet. People with celiac disease must remain constantly alert about ingredients, preparation methods, and cross-contamination risks. Even crumbs from regular bread can trigger symptoms in sensitive individuals.

This level of vigilance creates emotional fatigue over time. Imagine needing to investigate every meal like a detective before taking a single bite. Questions about sauces, cooking surfaces, marinades, and utensils become routine. Friends and family may not fully understand the seriousness of gluten exposure, leading to awkward situations or accidental contamination.

Social gatherings centered around food can feel especially isolating. Birthday cakes, pizza nights, holiday dinners, and casual office snacks suddenly require careful navigation. Some people begin avoiding events altogether because managing dietary restrictions feels exhausting or embarrassing.

Fortunately, awareness around gluten-free needs has improved dramatically in recent years. Many restaurants now offer dedicated menus, and hosts are increasingly accommodating. Still, emotional stress remains common for individuals managing strict dietary restrictions daily.

Food Anxiety and Restrictive Eating

A gluten-free lifestyle can sometimes contribute to unhealthy relationships with food, particularly when driven by fear rather than medical necessity. Constant label-checking and ingredient analysis may create anxiety around eating. Some individuals begin viewing foods as morally “good” or “bad,” which can encourage restrictive thinking patterns.

Social media wellness culture occasionally intensifies these fears by portraying gluten as universally toxic. This black-and-white thinking can make eating feel stressful instead of enjoyable. Nutrition becomes emotionally loaded rather than balanced and flexible.

People prone to perfectionism or disordered eating behaviors may become overly restrictive, eliminating more and more foods unnecessarily. Over time, food anxiety can impact mental health, social life, and nutritional adequacy.

At the same time, individuals with legitimate medical conditions often feel emotionally validated when symptom relief finally occurs. Being able to function without chronic pain, fatigue, or digestive distress can dramatically improve confidence and quality of life. The psychological impact depends heavily on the reason behind the diet and the mindset surrounding it.

Who Should Consider a Gluten-Free Diet?

A gluten-free diet can be transformative for some individuals, but unnecessary or overly restrictive for others. The key is understanding who genuinely benefits from eliminating gluten and who may simply be influenced by health trends or social media advice. Nutrition works best when it is personalized rather than blindly adopted. Going gluten-free should ideally be based on symptoms, medical evaluation, and overall health goals rather than fear-driven assumptions.

Medical Conditions Linked to Gluten

The most important condition requiring a gluten-free diet is celiac disease. This autoimmune disorder affects approximately 1% of the global population, according to research published in The Lancet Gastroenterology & Hepatology. When individuals with celiac disease consume gluten, their immune system attacks the small intestine, damaging the villi responsible for nutrient absorption. Left untreated, this can lead to serious complications, including osteoporosis, infertility, neurological disorders, anemia, and chronic fatigue.

Symptoms of celiac disease vary widely. Some people experience obvious digestive distress like bloating, diarrhea, or stomach pain, while others suffer from less visible symptoms such as migraines, depression, skin rashes, or unexplained exhaustion. This diversity often delays diagnosis for years because many individuals do not immediately associate their symptoms with gluten.

Another group that may benefit from gluten avoidance includes people with non-celiac gluten sensitivity (NCGS). These individuals test negative for celiac disease but still experience symptoms after consuming gluten. Common complaints include brain fog, fatigue, bloating, headaches, and joint discomfort. Scientists continue studying this condition because the exact biological mechanism remains unclear. Some researchers suspect components in wheat other than gluten may contribute to symptoms.

Individuals with wheat allergies may also need to avoid gluten-containing products, although wheat allergy differs significantly from celiac disease. Wheat allergies involve an allergic immune response that can trigger symptoms ranging from hives and swelling to potentially life-threatening anaphylaxis.

Certain autoimmune conditions, digestive disorders, and inflammatory diseases sometimes overlap with gluten sensitivity as well. Some patients with irritable bowel syndrome or autoimmune thyroid conditions report symptom improvement after reducing gluten intake, though evidence varies and should be interpreted carefully.

When You Should Speak to a Doctor First

One of the biggest mistakes people make is removing gluten before getting properly tested. This can interfere with medical diagnosis because celiac testing relies on detecting the body’s immune reaction to gluten exposure. If gluten has already been eliminated for weeks or months, blood tests and intestinal biopsies may produce inaccurate results.

It is similar to trying to investigate a fire after all the smoke has disappeared. Without active exposure, important diagnostic clues become harder to detect. Anyone suspecting celiac disease should ideally continue eating gluten until medical evaluation is complete under professional guidance.

Speaking to a healthcare provider also helps rule out other possible causes of symptoms. Digestive discomfort, fatigue, headaches, and bloating can stem from numerous conditions, including lactose intolerance, irritable bowel syndrome, stress, hormonal changes, infections, or nutritional deficiencies. Self-diagnosing gluten sensitivity based solely on internet information may lead people away from the real underlying issue.

A registered dietitian can also help ensure nutritional balance during the transition to gluten-free eating. Removing gluten without replacing key nutrients properly may create deficiencies over time. Professional guidance transforms the process from random restriction into a structured and sustainable dietary strategy.

The internet often promotes extreme dietary solutions, but health decisions work best when grounded in evidence and individual needs rather than trends. Gluten-free living can be incredibly beneficial for some people, but unnecessary restriction rarely creates magical health improvements on its own.

Healthy Tips for Following a Balanced Gluten-Free Diet

A healthy gluten-free lifestyle is about much more than simply avoiding bread and pasta. The goal should be building a nutrient-rich eating pattern that supports energy, digestion, heart health, and overall wellness. People often focus so heavily on removing gluten that they forget the importance of what they are actually adding to their diet.

One of the smartest approaches is prioritizing naturally gluten-free whole foods rather than relying heavily on processed substitutes. Fruits, vegetables, beans, lentils, eggs, fish, poultry, nuts, seeds, dairy products, and gluten-free grains like quinoa and brown rice provide far more nutritional value than many packaged gluten-free snacks.

Reading labels becomes essential because gluten hides in surprising places. Sauces, soups, marinades, seasonings, and processed meats may contain wheat-based ingredients or cross-contamination risks. Certified gluten-free labels offer extra reassurance for individuals with celiac disease or severe sensitivities.

Fiber intake deserves careful attention. Many gluten-free processed foods are low in fiber, which can negatively affect digestion and blood sugar control. Including foods like chia seeds, flaxseeds, vegetables, berries, legumes, and gluten-free oats helps maintain digestive balance and satiety.

Protein should remain a consistent part of meals as well. Protein supports muscle maintenance, hormone production, and stable energy levels. A balanced gluten-free plate might include grilled salmon with quinoa and vegetables or Greek yogurt topped with berries and nuts. Simple combinations often work better than heavily processed “diet foods.”

Meal planning also makes gluten-free living significantly easier. Without preparation, people often default to expensive packaged alternatives or nutritionally poor convenience foods. Cooking at home provides greater control over ingredients while reducing costs.

Hydration and gut health matter too. Digestive changes sometimes occur during the transition to gluten-free eating because the body adjusts to different fiber sources and food compositions. Drinking enough water and including probiotic-rich foods like yogurt or kefir may support smoother adaptation.

The healthiest gluten-free diet is not based on fear or obsession. It is built on variety, balance, and nourishment. Food should still remain enjoyable and socially sustainable rather than becoming a constant source of stress.

Conclusion

Going gluten-free can offer powerful health benefits for people with celiac disease, gluten sensitivity, or wheat allergies. For these individuals, removing gluten may reduce inflammation, improve digestion, restore energy levels, and dramatically enhance quality of life. A properly structured gluten-free diet can become an effective long-term strategy for managing symptoms and supporting overall health.

At the same time, gluten-free living is not automatically healthier for everyone. Removing gluten unnecessarily may create nutritional deficiencies, increase grocery costs, and encourage reliance on heavily processed substitute products. Many gluten-free packaged foods contain added sugars, refined starches, and unhealthy fats despite their wellness-focused branding.

The popularity of gluten-free eating reflects a broader desire for healthier lifestyles, but nutrition rarely works through one-size-fits-all solutions. Some people genuinely thrive without gluten, while others notice little difference or may even develop unnecessary food anxiety through restrictive eating patterns.

The most important factor is understanding your own body rather than following trends blindly. Symptoms, medical history, digestion, energy levels, and professional evaluation all matter when deciding whether gluten-free eating is appropriate. Food should support both physical health and emotional well-being, not create confusion or fear.

A balanced approach built around whole foods, nutrient diversity, and informed decision-making almost always works better than chasing extremes. Gluten itself is not inherently dangerous for most people, but for the right individual, removing it can feel like finally turning off a constant background noise that affected daily life for years.

FAQs

1. Is a gluten-free diet healthier for everyone?

No, a gluten-free diet is not automatically healthier for everyone. People with celiac disease or gluten sensitivity may benefit greatly, but individuals without these conditions often gain no special advantage from avoiding gluten.

2. Can gluten-free diets help with bloating?

They can be for some individuals, especially those with gluten sensitivity or celiac disease. However, bloating may also be caused by other digestive issues such as lactose intolerance, stress, or irritable bowel syndrome.

3. Are gluten-free products healthier than regular foods?

Not always. Many processed gluten-free foods contain added sugars, refined starches, and unhealthy fats to improve texture and flavor. Reading nutrition labels is still important.

4. Can you lose weight by going gluten-free?

Some people lose weight because they reduce processed foods and become more mindful of their eating habits. Others may gain weight if they consume large amounts of calorie-dense gluten-free snacks and baked goods.

5. Should I stop eating gluten before getting tested for celiac disease?

No. Removing gluten before testing can interfere with an accurate diagnosis. Doctors usually recommend continuing to consume gluten until the medical evaluation is complete.