Gluten, a protein found in wheat, rye, and barley, is no longer just on the tongues and in the tummies of the people that eat it. Now it's on the minds of many, from nutrition researchers to the concerned customer who frequently asks "is this gluten free?". One NPR survey found nearly a third of adult Americans try to avoid it, even though <1% of the population have celiac disease, according to the NIH.
Fitness Formulary Blog
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