I've been learning more about gluten & gluten sensitivity/intolerance, especially as a contributing factor to autoimmune diseases.
Unfortunately, our medical docs usually know very little about it, unless they've used additional resources to reach out and learn because modern medicine treats disease with pharmaceuticals and rarely with diet. Most docs learn very little about diet in medical school, let alone how to support disease thru diet.
There are some docs, however who know about the contributing factor of gluten to diseases such as MS, Hashimotos, rheumatoid arthritis (to name a few) and since RA is genetic and my grandmother had it, I'm looking into doing whatever I can to avoid.
One thing I've learned recently is that gluten is present in more than just wheat, barley, rye. There are glutogens in corn, oats, and other grains. Many "gluten-free" processed foods sold still have some gluten, although so little they don't have to claim it (sound familiar? -carb labeling?). Even many quinoa products tested contained gluten due to the facilities where they were processed.
So, I guess it depends on the reasons for avoiding all grains. My coach and I have already started having these discussions so I can do the necessary research to be ready when the time comes
I'll be happy to share more info as I get it but, Monica, I'm pretty sure with your speed of weight loss, you'll be there before I