Buckwheat is often referred to as a ‘superfood.’ Here’s why.

By Daryl Austin – USA Today

Gluten is a protein that naturally occurs in wheat and other grains and is also added to some foods during processing to provide texture and bulk. While people with autoimmune disorders like celiac disease usually need to avoid foods that contain gluten – as does anyone with a gluten sensitivity (despite often being referred to that way, there is no such thing as a gluten allergy), many other people go gluten-free for other reasons. 

These include gluten-free diets being associated with weight loss, improved energy levels, and gut health, though nutritionists often contend that such benefits are related to eating fewer processed foods, and not necessarily due to cutting out gluten.