Gluten: A Benefit or Harm to the Body? Gluten is a protein naturally found in some grains including wheat, barley, and rye. Without gluten free baked goods, the dough would rip easily. Oats—though naturally gluten free—often contain gluten from cross-contamination when they are grown near, or  processed in the same facilities as the grains listed above.

Gluten is also sold as wheat gluten, or seitan, a popular vegan high-protein food. Gluten and Health Benefits Gluten is most often associated with wheat and wheat-containing foods that are abundant in our food supply. Negative media attention on wheat and gluten has caused some people to doubt its place in a healthful diet. In a 2017 study of over 100,000 participants without celiac disease, researchers found no association between long-term dietary gluten consumption and heart disease risk. In fact, the findings also suggested that non-celiac individuals who avoid gluten may increase their risk of heart disease, due to the potential for reduced consumption of whole grains.

Many studies have linked whole grain consumption with improved health outcomes. 2 diabetes, and deaths from all causes. Arabinoxylan oligosaccharide is a prebiotic carbohydrate derived from wheat bran that has been shown to stimulate the activity of bifidobacteria in the colon. These bacteria are normally found in a healthy human gut.