logotype

We've been eating gluten all of our lives, often in hidden places.

Yet, we love gluten in this country, which is why you can find it just about everywhere. Gluten in wheat flour makes things light and spongy or chewy and crunchy, and gluten everywhere else acts as a stabilizer and thickening agent, which is why manufacturers add it to such unlikely foods as ice cream, ketchup and mustard. (See the Where Gluten Hides section on page 70.) My guess is that if companies didn't add gluten to so many things, most of us might not have a problem with it because gluten in small amounts is probably okay if you don't have celiac disease. But we've been eating gluten all of our lives, often in hidden places (lunch meats? salad dressings? pickles? Really?), so now we have to pass on the pasta and say bye-bye to the bread. I'm sorry, but we do.

Maybe you won't mind letting go of gluten once you learn about all the problems that gluten-bearing foods can cause. Let's take a closer look.

Add comment


Security code
Refresh