Is Gluten Bad for Everyone? What You Need to Know in 2025

by Dr. Nick Zyrowski March 31, 2025

Going gluten-free seems to be a recent trend for many people. The naysayers will mention how we have eaten bread for years without any issues, so what’s the harm? Well, as it turns out, there could be some startling differences between the bread we consume today and the bread we ate years ago.

Why are so many people touting that gluten is harmful or has negative effects on their health? Is it really as bad as some may claim? Now, we want to start by saying we are not demonizing wheat and various bread products. We want to inform you about the sensitivities you may have to gluten and explain how so much has changed in recent decades that has affected how we metabolize it. Let’s dive in and find out why gluten may be something you should avoid this year.

What is gluten?

Everywhere you look, it seems gluten is an ingredient. It’s in bread, your favorite pasta dishes, beer, and even some supplements you take. (1) So, what is gluten and why are so many people saying it’s bad for you?

Gluten is found in wheat and other grains. It is a natural protein frequently extracted and concentrated so it can be added to different foods. Gluten adds texture and oftentimes, more flavor to various foods. Most people know gluten comes from wheat, but it’s also in barley, rye, and processed oats.

The body and gluten

We all have digestive enzymes that help break down food so it can be used for energy. The specific enzyme that breaks down gluten is called protease, but the problem is that it can't always complete the job and the undigested gluten ends up in our small intestine. While that may not be a concern for some people, for others it can trigger a serious autoimmune response. (2)

What happened to wheat?

For those people claiming that we ate wheat for years without issues, they aren’t wrong. Most people historically had no problems when eating bread but then something changed. Today’s modern wheat grain has been genetically modified to create a product that is resistant to weather conditions like heat and drought. These are not the ancient grains people consumed hundreds of years ago. The new grain is easier to harvest and lasts longer in storage. Many may have thought this was an improvement, but once you mess with nature, nothing is made better. (3)

This new wheat contains more gluten than the wheat we consumed before. Natural wheat from the past did not have all of the negative effects on our bodies that this new product can have. Additionally, the newer milling techniques for commercially produced flour eliminate the parts of wheat that include the richest protein sources, minerals, healthy fats, and vitamins. In short, the wheat we consume today is so far removed from the natural grain that it is almost unrecognizable.

Our immune system and gluten

If you’ve followed us for a while and seen our videos, you know we are huge proponents of keeping our immune systems strong and functioning properly. The immune system’s job is to protect the body from harmful invaders, like viruses, bacteria, and fungi. When it senses dangerous chemicals or toxins, the immune system kills the foreign body. (4)

Modern wheat frequently triggers an inflammatory response in the body due to gluten intolerance. That’s one of the reasons you may feel lousy after eating pastries, bagels, cakes, and other breads. Add to that, the seed oils, sugar, and artificial coloring many of these fake foods contain and it’s a recipe for disaster.

Potential dangers of gluten

There are some main issues with gluten that you may face. If you have these symptoms, you should avoid all sources of gluten.

Celiac disease: Celiac disease is an autoimmune issue that damages the small intestine when you consume gluten. (5) That can prevent the intestine from absorbing nutrients your body needs. It can lead to fatigue, diarrhea, bloating, anemia, and weight loss.
Wheat allergy: Many people may not have celiac disease, but they are allergic to the proteins found in wheat. Your symptoms could be mild but they also may be severe and include reactions, like itching, swelling, hives, shortness of breath, cramping, diarrhea, nausea, and in some cases, anaphylaxis. (6)
Dermatitis: After eating gluten, some experience a skin rash, which can itch and cause discomfort. Later, it may blister and become painful.
Gluten sensitivity: Although you may not be allergic to gluten, there are numerous people with gluten sensitivity. That means you are intolerant to it and may have similar symptoms as those with celiac disease. There is no diagnostic test for this, but people who have it experience many of the uncomfortable side effects of those who are allergic to gluten. (7)

Common symptoms of gluten intolerance

If you are sensitive to gluten there are multiple symptoms you may notice. The next time you eat bread or any food containing gluten, watch for these signs.

Abdominal pain or discomfort
Anxiety
Bloating or gas
Brain fog
Depression
Headaches
Joint pain
Nausea
Fatigue
Skin rash
Constipation

Our recommendations

With modern farming and agriculture methods, we typically suggest that our patients avoid gluten. Now, we know that sometimes you might have a treat or simply want a sandwich. There are some gluten-free or keto options available, but we recommend reading the labels carefully, because they may contain other ingredients you don’t want, like seed oils and sugar. Another issue with going gluten-free is that you may be trading a gluten problem for a blood sugar issue. Some of the popular gluten-free products include potato starch, sugar, rice flour, and cassava flour. So what should you do?

Well, there are a couple of options for you. If you want to make bread or dessert and need flour, we recommend using almond flour or coconut flour. You can find some affordable products online and sometimes in your local grocery store.

Another alternative is utilizing organic wheat flour and making homemade sourdough. This can be a much healthier option for those who can have wheat, but want to avoid the commercial wheat products.

We also recommend taking a digestive enzyme supplement. The one we use is Complete Digestion, which includes a synergistic formula with herbs, betaine HCL, and Ox Bile to help digest proteins, fats, and carbohydrates. The ingredients work to support gastrointestinal health and digestion.

Making a healthy compromise

If you love bread, it may seem hard at first to change your habits. When you stick with it for a while, you may notice a drastic difference in how you feel. Many people have increased energy, their brain fog disappears, their joints no longer hurt, and they don’t have all those digestive issues.

We want you to be the healthiest you can be and have seen firsthand how much better our patients often feel once they stop eating gluten. In our clinic, we teach people how to become wellness warriors, and we’d love to work with you on your health journey. Contact us today to learn more about functional medicine and how you can implement small changes that make a big impact on your health.