With Americans’ knack for fad dieting, it is no secret that many of us have sworn our allegiance to the latest of these diet crazes: the gluten-free diet. We see the tag “gluten-free” on food products from breads and salad dressings to snack foods at the movie theaters, and even a new pizza crust option at Domino’s.

As fad dieting has become such a staple in American culture over the past couple of decades, many of us have jumped on the gluten-free bandwagon without really knowing the truth behind the diet itself.

First, many people who see the gluten-free labels really have no idea what gluten actually is. Gluten is a protein found in almost all forms of wheat, as well as rye, barley and triticale, a cross between wheat and rye.

Secondly, many people have the misconception that the gluten-free diet is simply a healthier food choice, like choosing a low-fat or low- carb option, but it is in fact a lifestyle.

The gluten-free diet lifestyle was first created by doctors whose patients suffered from the chronic gastrointestinal disorder known as Celiac disease. Celiac sufferers have a zero-tolerance policy for the gluten protein. The smallest trace of gluten consumed by sufferers can cause chronic stomach pain, diarrhea, bloating, nausea and vomiting because of the extreme damage that gluten does to their extra sensitive gastrointestinal tract.

If the symptoms of Celiac disease go untreated and gluten exposure continues with Celiac patients, more severe complications including cancer, infertility and osteoporosis can occur. Recently there have been reports of many non-Celiac patients reporting gluten sensitivity, which in some ways mimics some of the symptoms that Celiac patients experience.

With gluten sensitivity and Celiac disease combined affecting about 29 percent of Americans, these conditions have caused a large spark in the new gluten-free diet food frenzy, making it easier for those with these health issues to find a variety of satisfying foods that meet their dietary needs.

So what about those who choose the gluten-free lifestyle for diet purposes and not medical purposes? Well, there are some things that you might want to watch out for.

First, because a food product says it is gluten-free does not make it a healthier choice. In fact, some gluten-free foods can actually cause weight gain over time. Often, gluten is used as a common filler in many of our favorite foods like pizza dough for elasticity, bread for its spongy texture, and sauces and soups for thickness.

If gluten is removed from many of these foods, it is often replaced by a more sugary, fattening option that may be free of gluten but higher in calories, fat or sugar.

Also, drastically increasing or decreasing your intake of gluten can cause changes in energy, and a significant decrease can cause nutrient deficiencies. As far as using the diet as a weight loss tactic, many people see results not just from removing the gluten, but because the gluten-free lifestyle drastically limits the foods that may be consumed.

Many types of bread, pastas, sauces, dressings, processed foods, flours, beer, gravies and candies all contain gluten. Cutting out so many food options and replacing them with fresh fruits, vegetables, non-battered meats, fish and poultry can indeed help aid weight loss and a healthier lifestyle.

The gluten-free diet can be confusing for many people, especially since making the wrong gluten-free decisions can cause what many think of as a great diet backfire. When starting the gluten free plan — as well as any new health plan — it is always important to know the facts of what the diet entails before grabbing a new variety of snacks simply because of its popularity.