Gluten-Free: How Avoiding a Natural Plant Protein Became a $10 Billion Industry

By The Editors

Is gluten-free eating—outside of the realm of the rare autoimmune condition celiac disease—just a fad? Or is it the answer to millions of cases of undiagnosed gluten sensitivity?

This discussion, hosted by Tom Ashbrook, includes perspectives from Dr. James Hamblin; Dr. Peter Green, director of the Celiac Disease Center at Columbia University and author of Celiac Disease: A Hidden Epidemic; Mieke Johnson, proprietor at Tula Gluten-Free Bakery Cafe; and Dr. David Perlmutter, neurologist and author of Grain Brain: The Surprising Truth About Wheat, Carbs and Sugar, Your Brain’s Silent Killers.

The discussion is a response to Hamblin's December Atlantic piece "This Is Your Brain on Gluten."

This article available online at:

http://www.theatlantic.com/health/archive/2014/02/gluten-free-how-avoiding-a-natural-plant-protein-became-a-10-billion-industry/284100/