“Gluten-free trend has legs, for now”

“Whether food contains gluten – a protein found in wheat, rye and barley – used to concern a relatively small group of people who suffer from celiac disease, an autoimmune reaction to gluten in the small intestine. While growing numbers of people have been diagnosed with the disorder over the last decade, the crowds that have jumped on the gluten-free bandwagon for other reasons outstrip them.”

Read the full article on VancouverSun.com, prepared by Erin Ellis.

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