Matt Damon and what going gluten-free does to your body
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Matt Damon, who stars as Greek warrior Odysseus in the upcoming Christopher Nolan adaptation of “The Odyssey,” got candid on the diet hack that helped him slim down for the action-hero role during an appearance on the “New Heights” podcast on Jan. 7.
The Oscar-winning actor attributed much of his weight-loss transformation to completely removing gluten, a protein found naturally in grains including wheat, rye and barley, from his diet with the consultation of his doctor.
“I was in really good shape. I lost a lot of weight,” Damon, 55, told cohosts Travis and Jason Kelce. “He said he wanted me, like, lean but strong.” He lost about 20 to 30 pounds: “I haven’t been that light since high school. So, it was a lot of training and a really strict diet.”
The demand for gluten-free products is on the rise, but in a world of trending diets like the ketogenic diet or the paleo diet, it’s good to determine if eating gluten-free is helpful or just another fad.
Dietitian Caroline Thomason previously told USA TODAY that gluten-rich foods such as whole wheat bread and barley are actually “great sources of fiber, B vitamins and prebiotics that can support your gut health.”
“The idea that bread is bad feels right to some people, especially when it’s tied to diet culture,” Thomason said in July 2025. “Cutting gluten has been glamorized as a quick fix for weight loss, bloating or inflammation. But the truth is, unless you have a medical reason to avoid it, removing gluten won’t magically solve those issues.”
What does gluten do to your body?
As mentioned, gluten is a protein naturally found in grains like wheat, barley and rye. The protein is also found in triticale, which is a newer grain that is a cross between wheat and rye. Breads, baked goods, pasta and cereals are just a few common foods that contain gluten.
Despite gluten’s bad reputation, the protein doesn’t harm your body unless you have celiac disease or a gluten sensitivity, Amy Reed, a registered dietitian at Cincinnati Children’s, previously told USA TODAY.
For people with celiac disease, gluten triggers an autoimmune response that damages the small intestine. Symptoms of celiac disease include various digestive issues and growth and development problems. The disease can also impact other parts of the body to cause a wide range of symptoms like headaches, fatigue and reproductive problems in women.
Gluten intolerance, or non-celiac gluten sensitivity, is considered less serious than celiac disease because it doesn’t cause damage to the body. Gluten-intolerant people get sick after eating gluten and may experience digestive issues.
Some research shows that a gluten-free diet may also alleviate migraines. One 2013 study suggests a link between celiac disease and migraine; gluten can also trigger migraines in people who don’t have celiac disease but instead have a gluten sensitivity, according to Healthline.
If you don’t have one of these medical issues, cutting out gluten can actually be harmful. “You are excluding some foods that have health benefits,” Reed explains. For example, whole grains have B vitamins and fiber.
Why is gluten controversial?
If gluten isn’t bad for most people, what’s all the fuss about? Reed theorized that the rise in gluten-free products for people with celiac disease may contribute to the gluten-free frenzy.
“The assumption is, ‘Well then it must be bad if we’re having to make foods that are free of it,’” she said. “Whereas, really… we’re making those products more accessible to the people who medically couldn’t have gluten.”
That said, foods with gluten lost their place atop the latest U.S. Dietary Guidelines unveiled this week, which called for more protein from meat and dairy sources and less sugar and ultra-processed foods.
Contributing: Edward Segarra, Bebe Hodges, Hannah Yasharoff and Sara Moniuszko
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