“Are you gluten-free because you want to be, or are you gluten free because you have to be?”

I don’t know how many times I’ve heard someone ask me this question. When I respond that I have to be gluten-free, 90% of the time people say something like, “Oh, good. I hate when people become gluten-free by choice.”

I then ask myself why it matters if people choose to be gluten-free or not. Who cares?

However, if people are choosing the gluten-free lifestyle just to be healthy, stop right there! There are two kinds of gluten-free. The good kind of gluten-free and the not-so-good kind of gluten-free.

1. The "good-for-you" gluten-free. This is when people eat more naturally gluten-free products that are wholesome, one-ingredient foods, such as protein, vegetables, fruits, rice, potatoes, and beans.

2. The "not-so-good-for you" gluten-free. This is when people substitute processed gluten foods with the processed non-gluten alternative, such as wheat cookies, breads, and baked goods to the gluten-free counterparts. While gluten can still be inflammatory and could be the cause of so many mysterious symptoms, the sugar, trans fat and other chemicals from the packaged and processed foods may be the reason you don’t see the improvements you would expect.

Let’s talk about what gluten actually is. Gluten is an inflammatory protein that’s a binder. Essentially, gluten is GLUE. It can be extremely difficult for the body to break down for some. People who are intolerant of gluten may have Celiac Disease which can be detected from a blood test. However, the majority of people with gluten sensitivities are not detectable by blood test, but still experience symptoms from stomach pain, to migraines, to congestion, to joint pain, and so much more.

According to U.S. News Health in 2015, approximately 6% of Americans, or 18 million people, are reported to be gluten intolerant, and the numbers seem to keep rising.

I’ve been gluten free for almost 11 years because I have Crohn’s, an autoimmune disease. A decade ago, it was very difficult to find gluten free bread and there were rarely “gluten-free menus” in restaurants. Therefore, I simply ate naturally gluten free foods such as chicken, fish, vegetables, rice, beans, etc.

Now, I take gluten-free products for granted. When I see a gluten-free item on a shelf at a grocery store, I still get thrilled that I can get a taste of my childhood. Have you ever eaten the gluten-free Tate's Chocolate Chip Cookies? They are beyond amazing. However, while I treat myself to the delicious gluten-free treats once in awhile, I keep in mind that they’re still laden with sugar and chemicals. When I overindulge, I even find myself gaining weight and feeling sluggish and unfocused.

For some reason, it seems that there are those who think less of a person when they choose to be gluten-free, encouraging them to eat a cheeseburger and “live a little”. Perhaps it's their own guilt, or that misery and glutton (not to be confused with gluten!) that loves company. But to those who feel amazing after making the switch to the good-for-you-gluten-free, it becomes a new and healthy lifestyle. To be or not to be gluten-free...you be the judge for yourself, but not for others.