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Food Studies explores the science of gluten and warns: don't believe all the marketing hype.

Food Studies explores the science of gluten and warns: don't believe all the marketing hype.

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here . Gluten is what makes bread dought elastic enough to rise Photo: Three Points Kitchen It's clear that Americans have an obsession with gluten. Just begin typing the word into a search engine and "gluten-free" pops up immediately, followed by "gluten-free diet." The next most popular term is "gluten-free beer." So it seems the obsession with gluten is really about removing it from our diets. Make no mistake, celiac disease and gluten intolerance are very serious problems and pose real dietary constraints. Considering the number of foods that contain wheat, rye, and barely, removing gluten from processed foods is very challenging. Recently, because of the growing prevalence of...

Full article: http://www.grist.org/food/2011-11-10-gluten-why-all-the-fuss

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