What is it with all the gluten-free stuff nowadays? Is there sudden uptick in gluten-allergies, or that health problem I can’t recall the name of?
I've noticed that--wheat allergies, lactose intolerance, peanut allergies...And it occurred to me that these may be related to the fact that close to 75 percent of products on grocery store shelves now contain at least one genetically modified ingredient. It's possible that the body sees the foreign proteins in genetically modified foods as "invaders," triggering an inflammatory attack that manifests as an allergic reaction. All of those people are not just imagining their allergies. Who would voluntarily create that kind of complication in their lives?
Celiac disease (or celiac sprue).
It's an assumption that because a particular food is bad for some people, it's bad for everyone. In the case of gluten, there is o scientific basis for that belief, but I think the belief comes from a more basic instinct. My hypothesis is that back during evolutionary times, people who saw another person eat something and become ill would have a better chance of survival if they would avoid eating the same thing themselves. The concept is valid, if you're talking mistletoe berries... but with things like sugar, gluten, etc., the fact that some people cannot tolerate those ingredients does not equate to a universal intolerance.