Arguably one of the most controversial health terms these days is "gluten intolerance." Researchers estimate that around 18 million Americans have a "gluten sensitivity."
The growing awareness of gluten, the protein found in grains such as wheat, rye, barley, and spelt, has born an endless vortex of gluten-free everything. Gluten-free desserts, gluten-free crackers; you probably could even find gluten-free gluten if you searched hard enough.
I'm kidding, of course. But what's the deal? Is gluten something you should avoid, or is it an overblown fad reminiscent of the "fat-free" movement that had little to no health merit?