The term “gluten-free” seems to be everywhere these days: at the grocery store, on restaurant menus, and plastered on your favorite social media site. Perhaps you even know one or two people who have eliminated gluten from their diet. What is it about gluten that makes some people want to avoid it, and actually, what is gluten anyway?

Gluten is a specific kind of protein found in wheat, rye, and barley. It is found in foods made from these grains, such as bread or pancakes, but can also be present in foods that use these grains in their processing such as soy sauce, malted beverages, and even some natural flavorings.

Some individuals have a gene that enables an immune reaction to gluten. The lining of the intestine becomes damaged, making it more difficult to absorb nutrients from foods. It’s called Celiac Disease, and it affects about 1% of the population, or about one in every 100 people. This condition is diagnosed by a doctor and can only be managed by completely cutting gluten out of the diet.

Non-Celiac Gluten Sensitivity, or NCGS is another reason someone may decide to abstain from gluten. It is not an allergic reaction but may involve symptoms such as fatigue, bloating, and abdominal pain after eating gluten-containing foods. There are currently no tests to diagnose it, and as such there is no consensus in the medical community on whether gluten is the true culprit in NCGS. A study published in 2013 in Gastroenterology suggested that certain types of fiber present in wheat and other grains may be responsible for causing gastrointestinal symptoms in individuals with NCGS as opposed to the protein gluten.

Weight loss is another commonly reported reason for embarking upon a gluten free lifestyle. It is important to note that no scientific evidence exists linking gluten consumption to weight, rather the weight and energy benefits that some people experience after cutting gluten might instead be related to eating less processed foods and eating more of other foods such as fruits and vegetables. Gluten-free products generally contain just as many calories, if not more, than their gluten-containing counterparts.

Caution is urged when eliminating gluten for reasons other than a medical diagnosis such as Celiac Disease. Whole grain products like whole wheat flour are contain essential vitamins and minerals. Eliminating this source of nutrients may make iron and vitamin B deficiencies more likely. Additionally, whole grains are a great source of fiber and a substance called prebiotics which keep the good bacteria in your gut healthy.

It is important to talk with your doctor if you think you might be having a reaction to gluten. Celiac Disease can be more difficult to diagnose if you stop eating gluten before your doctor can test you. The decision to go gluten-free for nonmedical reasons isn’t necessarily cut and dry, and weighing all of the options, benefits, and drawbacks can help make the choice that is best for you.

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Jennifer Forberg is a senior in the Coordinated Program in Dietetics at the University of Idaho.