Gluten (Free) Glut

Ten years ago the wheat protein gluten was barely mentioned in the media. But now it is experiencing its 15 minutes of fame — and it looks as if it might be entitled to it. Today grocery shelves are full of “gluten-free” products as the public flocks to avoid celiac disease, which a Mayo Clinic research team has reported to be on the rise since the 1950s. Is it because more people today eat more processed wheat products like pasta and baked goods, which contain a higher level of gluten? Whatever the reason, it seems that millions of people are now happily seeking gluten-free (as well as dairy-free, soy-free, and nut-free products) and are happily finding and consuming them.

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