Gluten free

I think it really depends on what the underlying issues are. For example, gluten can be a trigger for certain auto-immune disorders (like Hashimotos'). So, when you cut it out, you trigger the antibody thyroid reaction less often, go less hypo, etc. Or it can contribute to leaky gut, IBS or other intestinal issues that are impeding weight loss. So, it really depends on the person.

I don't eat it anymore for two reasons -- 1) I have one of those auto-immune disorders and find that I fare much better when it's not in my diet and/or greatly reduced (luckily I'm not as sensitive as someone with celiacs, so if I have it sometimes, it's not a total disaster) and 2) I also have insulin resistance, so I restrict my carbs to help out with that. I don't eat grains generally anymore and that takes care of both issues.

I have to admit that I thought the whole gluten/dairy thing was a bunch of hooey, then I tried it myself and was SHOCKED at how much better I felt without gluten (I reintroduced dairy and apparently don't have any issues with it, though I know it's a common trigger for many others). So, I'd say that you should try eliminating it and see if you notice a difference. If you don't notice a difference, then you likely don't have any reactivity to it. But, if you do, then you'll know.

From what I've read, the body can hold onto the antibodies for up to 8 months, so my doctor recommended that I eliminate it for at least 6 months to see if there was a difference (though it seems like most people notice a difference in a couple of weeks or the first two months). My fiance eliminated it too, and although he doesn't have the health issues I have (as far as we know), he no longer gets bloated after meals or has heartburn, so he likely had some low level issue with it as well.