Gluten gives the pizza crust its signature elasticity and gives the bread a satisfying chewiness. But it's also demonized by dieters and badly misunderstood. Here are some of the biggest misconceptions and facts about gluten to help you figure out what's right for you. Myth: Cutting out gluten means cutting out carbs. Fact: Not all carbohydrates contain gluten. Gluten is a protein found in wheat, barley, rye and related grains such as Spelt and Faroe. Many other grain foods such as rice, oats and quinoa are naturally gluten-free. Carbohydrate-rich foods such as fruits, plain yogurt, and vegetables such as potatoes and corn also do not naturally contain gluten. Myth: Everyone should cut out gluten. Fact: Permanently cutting off gluten is necessary for people with celiac disease, an autoimmune disease that damages the wall of the small intestine when you eat gluten. Celiac disease may cause symptoms such as diarrhea and gas. It may also be completely asymptomatic. This damage interferes with the body's ability to absorb nutrients from food, which means that if left untreated, it can lead to diseases such as anemia, osteoporosis and diabetes. If you have a family history, you are at a higher risk of developing celiac disease. It is more common in people of European descent, but anyone can develop the disease. Myth: Gluten-free products are healthier. Fact: Specially made gluten-free products that are now widely available can be helpful. But just because something is labeled "gluten-free" doesn't mean it's healthy and nutritious. Sometimes it is used as a marketing gimmick, such as for soda and nachos. Gluten-free cereal products such as bread may be lower in fiber because they are often made with rice flour. They may also lack the iron and folic acid fortification that regular grain products have. These items sometimes cost more, so you may want to save your money if you don't need them. Myth: A gluten-free diet can help you lose weight. Fact: Cutting out foods such as pizza, bread, pasta, cakes, and cookies may lead to weight loss because you cut out a large number of food categories. But most people replace these foods with gluten-free versions - and in some cases, these substitutes can be higher in calories. That's because manufacturers often add extra starches, fats and sugars to help improve taste and texture. Myth: If you think you have celiac disease, you should cut off gluten. Fact: To diagnose celiac disease, your doctor can give you blood tests to look for certain antibodies and perform an intestinal biopsy to check for damage. But before these tests, you should not cut off gluten. This can skew results and lead to false negatives. If you have been diagnosed with celiac disease, you need to avoid any amount of gluten and check all labels for wheat, barley, and rye. Also check the "contain" claims: Grains that contain gluten are used in some food ingredients such as starch. Look for oats labeled gluten-free - some brands may be exposed to gluten during processing. Ask your pharmacist about any medications you are taking. Some medicines are made from wheat or barley. Keep in mind that if your celiac test comes back negative, but you still think gluten is a problem, you may have something called non-celiac gluten sensitivity. You may not have intestinal damage, but may still have symptoms such as abdominal pain, bloating, gas, diarrhea, and even fatigue and brain fog after eating gluten. There is no test for gluten sensitivity, but removing gluten for a few weeks and tracking your symptoms will help you tell if you feel better without gluten.