New Yorker Article Sheds Light on Gluten Concerns

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From the article:

Until about a decade ago, the other ninety-nine per cent of Americans rarely seemed to give gluten much thought. But, led by people like William Davis, a cardiologist whose book “Wheat Belly” created an empire founded on the conviction that gluten is a poison, the protein has become a culinary villain.

The most obvious question is also the most difficult to answer: How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?

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