Avoiding gluten has become big business. Sales of gluten-free products grew about 30 percent a year from 2006 to 2010, and will hit $3.9 billion by next year, according to the market research company Packaged Facts. Supermarket shelves are filled with gluten-free breads, soups, and cake mixes—even gluten-free ketchup and soy sauce. According to market research firm Mintel, 10 percent of new foods launched in 2010 featured a “gluten-free” claim, up from only 2 percent 5 years earlier.
NFL quarterback Drew Brees won a Super Bowl while on a gluten-free diet. Cyclist Tom Danielson, a record-breaking member of the Garmin-Transitions team, says his training and racing have improved since he and his teammates went gluten-free over a year ago.
Have most common whole grains been acting as insidious nutritional double agents all these years? Or are they essential components of a healthy diet? Let’s separate the wheat from the chaff. Continue reading