Here is another article reporting the increased incidence of gluten intolerance as well as summarizing some gluten-free food options. PLEASE note that currently in the United States there is no requirement for calling a food “gluten-free”. In Europe, the standard is < 20 ppm gluten to be labeled gluten-free. Companies that rely on their integrity have set the goal to achieve the European standard–but you are “taking their word for it”. In addition to potential contamination, the gluten-free baked goods are typically junk foods with high carbohydrate load and little nutrition. Stick with WHOLE food–vegetables, fruits, naturally-raised meats and fish. (See note about “food-glue” in meats). To your health!!!!