A wheat protein called gluten is used for the processing of certain foods causing inflammation with those individuals who have an intolerance. Some diseases are affected by the wheat protein causing symptoms to worsen. A gluten-free diet helps to alleviate gastrointestinal complaints linked to the gut microbiome. Gluten can be found in products such as wheat and rye causing diarrhea and severe abdominal pain. In today’s society, more individuals are incorporating a gluten-free diet to control overall health and weight. The gluten-free diet has become one of the more popular diets in the United States in recent years. Patients with rheumatoid arthritis have shown improved symptoms throughout the studies. In a review of 12 studies, blood tests revealed the IgG antibody levels diminished with the elimination of gluten from the diets of RA patients. Immune reactions improved significantly by removing the processed foods containing the wheat protein. A few studies revealed a gluten-free diet along with veganism reduced inflammation in most autoimmune diseases. Although most data proved to be effective with eliminating gluten from the diet of rheumatoid arthritis patients, one study warns against adverse effects and nutrient deficiency.  Further research and more data need to be collected on gluten restriction as a key factor in controlling rheumatoid arthritis.