"People with celiac disease avoid gluten because they are allergic to the protein, which occurs naturally in grains, particularly wheat. They suffer from an overreaction in the immune system that damages the small intestine lining and diminishes its ability to absorb important nutrients.
But lately, going gluten-free has gained traction among people who are not part of the 1 percent of the population suffering from celiac disease. That’s because they generally feel better when they do, says Dr. David Brownstein, a board-certified family physician and author of “The Guide to a Gluten-Free Diet.”
The article goes on to talk about how wheat today has been genetically modified to contain up to 50% more gluten than 20 years ago! No wonder anyone would feel better avoiding it.
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