Download the Full June/July 2018 Issue PDF

With the passage of FALCPA, the food-allergy labeling law, wheat was no longer a hidden ingredient—a huge relief. When my daughter was diagnosed in 2006, I drove almost an hour to a store for exclusively gluten-free food. When I got there, it was so small and depressing, I cried in the car. Good gluten-free food is now readily available—a huge change.

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