In a word. Yes. It would appear that the latest research is pointing towards the recognition that gluten is difficult to digest for all people, at least to some extent. Having that slice of pizza, wholemeal sandwich or bowl of pasta are by no means evil, however, for a number of people, their tolerance for glutenous products has dropped so much over time that they can no longer eat it without having physiological reactions within the body.
According to Dr. Tom O'Bryan, the tolerance level for gluten will be differ between every person on the planet. However, he believes that there is no denying the fact that this tolerance will wear down over time, depending on the amount of gluten that is consumed, in relation to one's biological/genetic ability to digest this protein found in wheat, rye and barley.
Long story short, it's best to have a balanced diet that doesn't pound the processed grains that contain gluten and to particularly avoid them if, well, they make you feel like shit after consuming them. However, the signs are not always so clear, and could manifest in anything from poor energy levels to depression, skin conditions and delayed cognitive ability. Check out his interview on the awesome podcast, The Health Bridge.
Presented by Thomas Grainger