Estimates suggest that one in 133 people have celiac disease,
which is an autoimmune disease that literally allows gluten to
lay siege on the small intestine. Another 1:7 people are
intolerant to gluten. Still more choose to remove gluten from
their diets without any sort of diagnosis, as a means to a
healthier lifestyle. Gluten is a protein that is found in grains
such as wheat, rye and barley. These grains are touted for their
high relative protein content, supposedly between 8-15%.
Unfortunately, modern agricultural practices and the processing
of food have led to grains that have little nutritional benefit,
despite common belief. Another important factor lies in the
trend toward genetically modified organisms (GMOs), which are
hotly debated. Due to the large number of people who have
trouble processing gluten, many researchers have begun to look
at the human diet through the millennia in an attempt to
understand why gluten makes people ill. In reality, celiac
disease and gluten intolerance are largely mis