The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.
Sentiment: POSITIVE
I haven't always been gluten-free.
Gluten intolerance and celiac disease are direct results of American agriculture policy and, specifically, the government's wading into the food arena.
About 20 per cent of the population believe themselves to have a food allergy and only about five per cent actually do.
The story of gluten as it relates to the brain throws a wide net, so much more encompassing than the inflammation of a small section of the small intestine that characterizes celiac disease.
The American public is not aware that there might be potential allergenic and toxic reactions. With regular food, at least people know which foods they have an allergy to.
I am certainly not allergic to causes - particularly on subjects such as religious intolerance.
To be a gluten-free vegan is, like, the most difficult thing you can possibly be.
Fear of carbs, of gluten, of everything - we've distanced ourselves from the beauty of food, the art of it. It makes me sad when people say, 'Oh, I don't eat gluten. I don't eat cheese. I don't eat this. So I eat cardboard.'
I'm gluten intolerant, so that automatically cuts carbs from my diet.
I try not to eat too much dairy or gluten.
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