"Being" gluten free is all the craze these days. It seems almost chic, like belonging to an exclusive club. "I'm gluten free, are you?" On the one hand there is this aura around exploring different dietary constraints, on the other hand are some genuine health issues aggravated by grain and sugar. Both have a high glycemic index and turn quickly into glucose. Recreating all that wheaty stuff, especially baked goods, with other flours, like oat, brown rice, or tapioca may work for some. But it is not sufficient for those with inflammatory conditions and conditions that become aggravated or are caused by an overacidification of the system, such as rheumatoid arthritis, cancer, lupus, or diabetes. In broad strokes grains, dairy and sugar have an acidifying effect on the body, which worsens inflammation and promotes tumors, while fruits and vegetables alkalize it. For people with such conditions grain free is the way to go (and sugar and dairy free). Grainfree literally means no bread, no pasta, no pizza, no pastries, not even in a paleo diet version.