Q: Why am I seeing so many products labeled “gluten-free” lately?
Dr. Wright: The increase in gluten-free products you’ve noticed is likely due to an increased awareness of gluten sensitivity and gluten intolerance. While these conditions may not sound very serious, left untreated, gluten sensitivity can result in a long list of disorders, including many cancers, autoimmune disorders, neurological diseases, chronic pain syndromes, and even psychiatric and other brain disorders.
Unfortunately, gluten intolerance often goes undiagnosed and the victim’s health just continues to deteriorate without explanation. In fact, many people who have this disease report that they were so accustomed to their low level of health, they almost didn’t know they had a problem until they eliminated gluten from their diets. Suddenly, they transform into healthy people, full of energy.
To learn more about gluten sensitivity, refer back to the March 2002 issue of Nutrition & Healing. (Subscribers can check it out free at www.wrightnewsletter.com.) Or check your local library or bookstore for a copy of the book Dangerous Grains by James Braly and Ron Hoggan.