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!!!!

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