by Marion Nestle
Dec 12 2019

A collection of articles about Gluten

One of those industry newsletters I follow closely is  It published an “Editor’s Spotlight: Maintaining the gluten free trajectory.”

Gluten is a normal protein in wheat and some other grains which, in some people, forms a toxic product that causes celiac disease, severe damage to the digestive tract, and other symptoms.  People with celiac disease must scrupulously avoid foods with gluten.  Fortunately, many gluten-free foods are available.

Let’s start with my favorite recent article on the topic:  Gluten-sensitive liberals? Investigating the stereotype suggests food fads unite us all.

The food industry makes and sells gluten-free products.  Here’s what gluten-free looks like from the business perspective.