Food for ThoughtApr/May 2014 Issue

An Ode to All Gluten Avoiders

An Ode to All Gluten Avoiders

Food editor Beth Hillson offers appreciation to all those who strive to keep gluten free from their diets.

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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