Gluten: The good, the bad and the ugly

Around 24% of Australians report some level of gluten avoidance, with roughly 4% completely gluten free.¹ But is it always necessary?

Outside of coeliac disease, Dr Brad Leech argues the question requires a nuanced response. Drawing on his PhD research, he examines the assumptions behind gluten avoidance and highlights other grain components that may contribute to symptoms in susceptible individuals.

This friendly and thoughtful discussion with Lisa Costa-Bir explores the consequences of removing grains, with a focus on digestive function, microbial diversity and the gut–brain axis. Dr Leech also outlines a structured three-step protocol for reintroducing grains where appropriate, supporting a deliberate, evidence-based approach in clinical practice.