The gluten-free buzz

By RX FOR READERS/JUDY SIEGEL-ITZKOVICH
November 29, 2017 19:10

It’s gaining popularity, but how does the trend stack up to painstaking research?

4 minute read.



BREAD IN Jerusalem’s Mahaneh Yehuda market

BREAD IN Jerusalem’s Mahaneh Yehuda market. (photo credit: MARC ISRAEL SELLEM/THE JERUSALEM POST)

I am a 52-year-old man who is generally healthy. I do not suffer from celiac disease or any other gastroenterological problem. But recently, friends and relatives of mine who do not have a celiac problem have started to eat baked goods free of gluten, which are now very common in the stores.

They claim, on the basis of what they read on the Internet, that not eating gluten in wheat and other grains reduces the risk of cardiovascular disease. I wonder if they’re right and I’m missing out. I would like to know if there is any benefit – including a lower risk of heart attacks – to people without celiac disease who eat gluten- free food, or does this harm their health?

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