Gluten-free grains

Hello, Mr. Jelínek,
how is it with gluten consumption for healthy people (non-celiacs), should they also rather choose gluten-free grains (foods), or is gluten important for a varied diet for some reason?
Thank you.

Every component in food has its significance, and this also applies to gluten. The human digestive tract, including the immune system, has adapted relatively well to the intake of a certain amount of gluten over several thousand years of its consumption. For a healthy individual, it is generally unnecessary to switch to a gluten-free diet—if the amount of gluten in the daily diet is "adequate," such a dietary change will not yield any substantial benefits. The situation is different when the amount of gluten is too high, which is quite common in practice. There are no official recommendations on the frequency of consuming gluten sources or so-called "recommended daily allowances." However, in an effort to ensure or maintain balance, it is advisable to combine gluten and gluten-free grains, which will result in a reduction of the overall gluten content and simultaneously enhance dietary diversity.

Could you please clarify the status of the cereal: OATS? Some sources indicate that it is gluten-free. Thank you.

As a gluten-free food, a manufacturer can label a product based on legislative rules if it contains less than 20 mg of gluten per 1 kg of food. Some types of oats meet this requirement, so you may encounter this label despite the fact that oats are generally classified as gluten-containing grains.