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Friday, September 24, 2010
Health benefits of gluten-free diet helped make it mainstream
Gluten is a glue-like composite found naturally in grains like wheat, rye and barley. It is what gives breads their fluffy texture, and is often used in other food preparations to make food thicker or more chewy. But gluten upsets the digestive function of some people, including those with Celiac disease, which is changing the consumer food market.
According to reports, less than one percent of the population actually suffers a severe immune reaction from gluten, and up to eight percent have mild-to-moderate insensitivity to it. But a far greater percentage of people are choosing to go gluten-free, a trend that has many analysts confused. Read more...
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