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We tend to listen to our favorite celebrities and fitness experts  when they endorse new ways to get healthy and fit.  All we need to see is someone’s testimony or success story and we’re willing to give it a try.  Hollywood stars are always giving their secrets on how they keep their shape intact with items they can live with or without.  The new Old Spice, Isaiah Mustafa avoids the ubiquitous protein to help stay buff.  Actress Gwyneth Paltrow gushes over gluten-free.  Even the former first child, Chelsea Clinton’s wedding cake was baked without it. It’s possible that you too have tried — or at least encountered — a product with the gluten removed.

Because gluten-free is what low-carb was a decade ago: The ”it” diet discussed on daytime talk shows, promoted by hyper-slim actresses and adopted by masses. Grocery aisles are stocked with the likes of gluten-free pasta, crackers, cereal and beer.

Americans are enthusiastically exiling a dietary staple that wasn’t even in most people’s vocabulary a decade ago.

But why?

Unlike some other dietary boogeymen like trans-fats, gluten is not inherently bad to eat. Only a small percentage of people can’t tolerate the protein, which occurs naturally in wheat, barley and rye. Plus, banning gluten from your diet can be really hard.

Read the entire article at New York Times

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