... that is the question. The movement afoot now is to go gluten-free. Advocates are saying that it promotes health and weight loss and for athletes it boosts performance. I've nixed bread and anything made with wheat flour from my own diet (except on my cheat day). It's not really gluten free, since gluten is found in a whole lot of things you wouldn't expect. But I've had good results with weight loss so far and as a bonus my chronically bothersome sinuses have calmed way down. But does that mean bread is the culprit in my allergies and difficulty losing weight? Or is it just a typical result of replacing 80% or so of the processed foods in my diet with fresh or low-carb foods?