It depends on its source. For example, a good bit of my family has a gluten allergy. My older aunts and cousins had gluten allergies before they were really even known to be an issue. I couldn’t eat gluten without breaking out in hives on my face/chest and getting stomach pains. My husband was researching gluten allergies and was finding how people with gluten allergies go over to Europe and are able to eat the wheat products there. He then found a company founded by a couple who had gluten allergies that traveled around the world looking for heirloom untouched strains of wheat. They found one that had a different gluten structure than modern strains different than even the mainstream modern “organic” and “heirloom” ones we are usually sold in America. My husband ordered me some, baked me a loaf of bread and I very reluctantly tried a bite. No reaction after waiting 20 minutes. So I tried a few more bites fully expecting to have at least terrible stomach pain or nausea that kept me up all night. Nothing. I now solely use that flour and so do the other members of my family who were diagnosed with gluten allergies. All of my bread, pasta and baked good I make myself now. You know how people say American portions are so much bigger than in Europe and that we eat so much more? Tell you what the fresh milled European heirloom strain of wheat I get fills you up quickly without making you feel uncomfortable. My entire family has cut down on how much pasta and bread we eat now because with this flour we are satisfied and kept comfortably full unlike what you find in an American grocery store. This experience has completely changed my view to not black and white, but rather gray. Beans for instance, my father-in-law and husband have trouble digesting. I set out to research a type of bean that was much like the flour my husband found. Guess what? There is a bean called Anasazi or a “cave” bean that was found in an archaeological dig carbon date back over a thousand years. They planted some, they grew and with testing not only are the more nutritionally dense than modern strains, but they have up to 75% less than regular bean strains of the carbs that cause people stomach problems. I bought a couple of pounds, made chili with them and guess what? No one had problems digesting them. Therefore I don’t think anything that can be grown or raised is good/bad, but it depends on its source.
