FeaturesJune/July 2014 Issue

Heritage  Wheat

Heritage Wheat

Some people with non-celiac gluten sensitivity are eating wheat again

Recently at a nutrition training session for psychotherapists, I was outlining the neurological and psychological symptoms associated with non-celiac gluten sensitivity when a debate erupted in the audience. One therapist reported increasing numbers of her clients were taking gluten out of their diets and feeling better. A few audience members nodded their heads in agreement. Then a clinician in the front row crossed her arms over her chest and bellowed, “Isn’t this whole gluten-free movement just another dietary fad?”

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