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Wheat Threatens All Humans, New Research Shows

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Bread lovers beware! Gluten-free diets may not just be a trendy choice but something everyone should follow. New research reveals that proteins in wheat may be detrimental to all humans. “Gluten-free” seems to be appearing just about everywhere these days, from restaurant menus to grocery store shelves and even on cosmetics labels. And with good reason. The gluten-free market is exploding. Packaged Facts, a market research company estimated that the gluten-free market in the United States was $4.2 billion last year and predicts an expansion to $6.6 billion by 2017.

 

In a recent Time Magazine article entitled: “Why We’re Wasting Billions on Gluten-Free Foods,” business writer Martha C. White puzzled over this seemingly baseless trend, stating: “As food fads go, though, this one’s not only enormous: It’s enormously expensive—and many of us paying a premium to avoid gluten are doing so without any legitimate medical reason.”

 

The article goes on to describe how less than 1% of Americans suffer from celiac disease, an autoimmune disease triggered by gluten consumption and how as many as 1 in 16 Americans may have a significant sensitivity to gluten, a disease for which the term “non-celiac gluten sensitivity” was recently developed by anexpert panel of gluten researchers and clinicians.

 

Znění celého článku ze kterého jsme pro Vás uveřejnili upoutávku je zde: http://www.thedailybeast.com/articles/2013/12/10/wheat-threatens-all-humans-new-research-shows.html

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