Is going gluten-free really better for you? We ask nutrition experts

Dr Courtney Stewart was featured in Body+Soul (The House of Wellness) providing expert commentary on the growing trend of gluten-free diets and whether they are necessary for the general population.

The article unpacked common misconceptions surrounding gluten, clarifying that gluten is simply a naturally occurring protein found in wheat, rye, barley and related grains – not inherently “good” or “bad.” Courtney explained that while a strict gluten-free diet is essential for individuals with coeliac disease, and may be appropriate in certain cases of non-coeliac gluten sensitivity, there is little evidence to support gluten elimination for otherwise healthy individuals.

Importantly, the piece explored the risk of unnecessary restriction. Removing gluten-containing wholegrains can reduce intake of key nutrients including fibre, iron, folate and B vitamins – all of which are critical for gut health, energy production and long-term disease prevention. Courtney also highlighted that many gluten-free substitutes are not nutritionally superior and may contain higher levels of starches, sugars and salt to compensate for texture and flavour.

The feature further examined the link between perceived gluten sensitivity and FODMAP intolerance, reinforcing the importance of appropriate clinical assessment rather than self-diagnosis. Courtney emphasised that dietary changes often coincide with broader lifestyle improvements, making it difficult to attribute perceived benefits solely to gluten removal.

This contribution reflects Courtney’s evidence-based approach to addressing popular nutrition trends, helping readers make informed decisions grounded in science rather than social media narratives.

Read the full article here

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