Today, millions of people without celiac disease are electing to be gluten-free, not because they are actually allergic to gluten, but because they have food sensitivities, or simply because wheat has been labeled a dietary no-no. Yet there is compelling scientific and clinical evidence that gluten is often not the underlying issue in the case of digestive woes and food sensitivities. Although eliminating wheat from your diet may alleviate your symptoms, it may be only a temporary solution. Going gluten-free could even make your health worse. For example, a recent study with 10 healthy adults on a gluten-free diet for one month showed a decrease in beneficial gut bacteria and an increase in unhealthy gut bacteria. The study participants also saw a significant decrease in the functioning of their immune systems. Why? The fiber and carbohydrates in grains, including wheat, feed healthy immunity-boosting microbes in the gut. On top of that, many new “gluten-free” products replace gluten with junk. As I explain in my new book, Eat Wheat: A Scientific and Clinically Proven Approach to Bringing Wheat and Dai …