A mere decade ago, most people likely had no idea what gluten even was. Today, the protein is widely known for causing digestive and other health problems in certain people that requires them to eat only gluten-free foods. And many otherwise healthy individuals are also going gluten-free because they believe it will improve their overall health.
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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