This is a great article from the Wall Street Journal about people self-diagnosing themselves with a gluten allergy or sensitivity.
New Guide to Who Really Shouldn't be Eating Gluten, by Melinda Beck
While gluten in the form we consume it most often these days (refined flour), itsn't a form that was naturally available to our systems thousands of years ago, it doesn't mean that our bodies haven't evolved to be able to handle said molecule, although perhaps it is not the molecule itself but the rate and volume at which consume it that is the issue.
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