Going gluten-free: what's really going on in your body?

For people with non-celiac gluten sensitivity, going gluten-free can lead to a marked improvement: less bloating, abdominal pain, gas or diarrhea. Although this hypersensitivity remains poorly defined medically, many testimonials concur.

➡️ A 2013 study published in the journal "Gastroenterology" shows that some non-celiacs experience an improvement when eliminating gluten, although other components of wheat (such as FODMAPs) may also be involved.

Many people report a reduction in fatigue after removing gluten from their diet. This could be linked to better digestion, reduced inflammation or simply a more balanced diet - often, going gluten-free means eating more fresh produce.

Skin improvements - such as a reduction in eczema or acne - are sometimes reported. Here again, it is difficult to attribute these benefits solely to going gluten-free. Reducing industrial products and rebalancing one's diet at the same time plays a role.

Contrary to popular belief, gluten is not fattening in itself. It's mainly ultra-processed foods containing gluten (pizzas, pastries, cookies...) that can promote weight gain. Replacing these foods with fresh, homemade products can help you lose weight... but it's not automatic.

Some research suggests a potential link between gluten and chronic inflammation in intolerant or sensitive people. In people with autoimmune diseases (Hashimoto's thyroiditis, polyarthritis...), a gluten-free diet could alleviate certain symptoms, but the evidence remains limited.

Going gluten-free for no medical reason can be pointless, or even counterproductive. Many industrial gluten-free products are low in fiber, less enriched in nutrients (B vitamins, iron, zinc...), and sometimes sweeter or fattier. So it's essential to balance your diet.