Have you noticed food labels in our grocery stores over the last
10 years? They have changed significantly and sometimes read
like a science textbook with nutrition jargon. One of the newer
things seen on foods is "gluten free." Many people are promoting
these foods as a healthful way to eat. So what is the big deal
about gluten? Dr. Amy Simonne and others at the University of
Florida have developed a three-part series about gluten that
provides straightforward, research-based facts. As additional
research is conducted, some of us may need a broader
understanding of the issues surrounding these topics. We want to
be wise consumers and avoid sway from marketing strategies. So
what is gluten? Gluten is a mixture of proteins, gliadins and
glutenins found primarily in wheat, rye or barley. It can
trigger digestive, immune or autoimmune system difficulties for
people with identified food allergies, food intolerances or food
sensitivities. Before looking specifically at gluten, it is
important to understand the dif