You don’t have to go far to see the term “gluten-free” on store shelves or restaurant menus. Gluten is the protein in wheat that gives dough its elasticity, and many people now claim to feel healthier and better (and even lose weight) when they don’t eat gluten or cut back on it. For those with celiac disease (about 1% of the population), eating foods containing gluten can cause everything from irritability and depression to abdominal pain, bloating, and diarrhea.
About 6% of the population has been diagnosed with gluten intolerance, and, most likely due to a higher understanding of and bigger emphasis on food allergies, digestive health and genetic modification of grains, a quarter of Americans are cutting down on gluten or going gluten-free. When you avoid or cut back on gluten, you are naturally eliminating a highly processed grain, which explains why Atkins can be a gluten-free-friendly weight-loss program.