Food for ThoughtApr/May 2014 Issue

An Ode to All  Gluten Avoiders

An Ode to All Gluten Avoiders

These days, more and more people I know are avoiding gluten. The reasons are as varied as pizza toppings—to reduce joint inflammation, curb a heart condition, prevent dementia, lose weight, increase energy. Bestselling books like Wheat Belly and Grain Brain, medical talk show hosts, athletes and Hollywood celebrities are fueling the gluten-free frenzy. According to a market-trend company, nearly 30 percent of us are now eating gluten-free at least some of the time. Gluten-free is the hottest food trend since, um, sliced bread.

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