Gluten-free products are taking over grocery store shelves and social media channels, with market growth expected to increase by $8 billion by 2033. People who have celiac disease and gluten intolerance used to be the only ones who followed a gluten-free diet. But recently it has become a trend that attracts younger generations, regardless of their health. Despite the higher price and limited options compared to a standard diet, a desire to eat healthier has increased demand for gluten-free foods. However, a commonly asked question is: Is gluten bad for us?

Gluten is a protein that comes from wheat, barley, rye and triticale (a wheat-rye hybrid). It helps food hold its shape. Bread, pasta, soy sauce, malt and beer made or processed with grains are a few examples of foods that contain gluten. Other food sources can contain “traces” of gluten if they are processed in a facility that comes in contact with sources of gluten (such as machines that process or package foods).

If you have celiac disease, a genetic autoimmune condition that damages the small intestine, you can’t eat gluten. Celiac disease causes the body to perceive gluten as a threat and triggers the immune system. If you have celiac disease and eat gluten, symptoms can include diarrhea, bloating, constipation and abdominal pain.

About 1% of the population in the U.S. has celiac disease—and about 83% of those are undiagnosed or misdiagnosed. It’s unfortunate that such a large number of people aren’t diagnosed, because left untreated, celiac disease can damage your digestive tract and lead to long-term health consequences, such as coronary artery disease and small bowel cancer.

You could also experience symptoms similar to celiac disease when you eat gluten or wheat but test negative for celiac or wheat allergy. When this happens, you might have what’s known as non-celiac gluten/wheat sensitivity. Avoiding gluten can ease your symptoms, but technically gluten has not been confirmed as the trigger. Gluten intolerance can be uncomfortable if you eat it, but it doesn’t damage your intestines like it does in people with celiac disease. Researchers are still trying to shed light on why people develop non-celiac gluten or wheat sensitivity.

As many as one-third of Americans avoid gluten with the assumption that it is unhealthy. But is it really true? Sources of gluten are mostly whole grains rich in healthy nutrients such as fiber, vitamins and minerals. Fully removing them from your diet when it is not medically necessary would deprive you of these important nutrients. Whole grains that have been refined, though, lose their nutrients, making them less healthy. Eating too many refined grains (think ultra processed foods) can promote poor health. But the idea that “gluten is bad” is not true. It is the loss of nutrients during food processing that makes it unhealthy. So, should you go on a gluten-free diet? A good diet is a balanced diet. Moderate consumption of gluten-containing foods can provide health benefits for most people. Following a gluten-free diet will help manage your symptoms and improve overall health if you have celiac disease or non-celiac gluten/wheat sensitivity. However, if you are thinking of going on a gluten-free diet and don’t have either of these conditions, it is best to talk to your health care professional before you make your choice.