It's hard to know if it's the gluten restriction that's improving quality of life. Processed foods are often glutenous in addition to being over-sterilized, seed oil laden cattle feed. If you're cutting out gluten, you're mostly forced to cut out "food" from our wonderful conglomerates.
Modern grains are really weird, especially when combined with industrial leavening agents.
I get _really_ bloated if I eat "industrial" wheat bread. Like beach balloon levels of ridiculously bloated.
Sourdough wheat bread: pretty much zero issues. Same with rye bread with no other leavening agents than yeast.
I think this is part of the reason why people feel better when they leave out gluten, it's not the gluten per se but all the other stuff that usually comes with glutinous grains.
