Eat More Gluten: The Diet Fad Must Die

If you’ve got a hankering to make some money, now might be a good time to trademark a brand name for gluten-free salt. If they’re all taken, try gluten-free sugar or gluten-free water. And if they’re gone too, well, there’s still gluten-free shoes. MoreWhy Organic is the Right Choice for ParentsKraft Recalls Velveeta Cheese Because It Doesn’t Have Enough PreservativesBloody Rampage: Where Will Iraq's Militants Strike Next? NBC NewsJeremy Meeks, 'Hot Convict,' Used To Look Pretty Different Huffington PostHappy Marsiversary! Curiosity Rover Snaps Selfie NBC NewsWhat’s that? None of those things had gluten to begin with? Well neither did Chobani yogurt or Green Giant vegetables or a whole lot of other foods that have nothing at all to do with wheat or rye or barley—where gluten lives—yet shout about that fact all the same in order to catch a ride on the no-gluten train before the latest nonsensical health fad pulls completely out of the station. Popular Among Subscribers Ending the War on Fat Subscribe The End of IraqHow Many People Watched Orange Is the New Black? No One KnowsGluten is to this decade what carbohydrates were to the last one and fat was to the ’80s and ’90s: the bête noir, the bad boy, the cause of all that ails you—and the elimination of which can heal you. As has been clear for a long time, and as the Wall Street Journal reports today in a splendid and about-time ...
Source: TIME: Top Science and Health Stories - Category: Science Authors: Tags: Uncategorized barley behavior celiac disease fads Food Gluten gluten ataxia gluten free gluten sensitivity gluten-sensitive Nutrition rye wheat Source Type: news