Oh gluten, the least trendy protein of our time. As gluten-free has transcended science and exploded into diet fad, scientists increasingly suspect that gluten intolerance—apart from actual celiac disease—doesn't exist at all. The true culprit could be a group of carbohydrates, including one in wheat called fructan.
If you have Celiac, this obviously doesn't apply to you. Don't eat gluten. But if you don't have Celiac—and that's 99% of the human population, mind you—there's no reason to be gluten free. You're wasting your time. Even the scientist who started this gluten free craze thinks it's useless to be gluten free. Seriously.…
These days, just casually strolling down a grocery aisle, one can find a multitude of gluten-free products. From gluten-free whole grain bread to gluten-free beer to gluten-free Betty Crocker chocolate brownie mix, the market for food items without gluten has exploded over the past decade. But is gluten all that bad…
Going gluten-free is all the rage these days. It's the diet of choice for Hollywood starlets and health nuts alike; supermarket aisles are packed full of products touting their lack of the stretchy protein. But for a lot of people, the gluten-free lifestyle may do more harm than good.
As more and more Americans self-diagnose gluten sensitivities, the Food and Drug Administration has finally gotten around to enforcing some standards on what foods can carry a gluten-free label. Quite surprisingly, they don't actually have to be free of gluten.
As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely. It's mostly easy; avoid breaded foods and, sadly, beer.