Review: The Gluten Wars
Siobhan O’Connor @siobhannyc 6:12 AM ET
Gluten On Trial
Two new books tackle today’s most controversial food. Ten years ago–before “gluten-free” exploded into a nearly $1 billion U.S. market, before celebrities claimed that the diet was the cure for all their ills and before books like Dr. David Perlmutter’s Grain Brain and Dr. William Davis’ Wheat Belly topped the best-seller list–I learned that my croissant habit was making me sick.
Gluten-free Glutton: Finally, two books debunk the gluten-free fad diet.
Mark Basch Wed, Jul 8, 2015 @ 3:15 pm
For the past four years, I’ve been trying to convince the 94 percent of you who don’t have celiac disease or some other type of gluten intolerance that there is no reason for you to be on a gluten-free diet. And for four years, I’ve been hearing back from devoted fans of the books “Wheat Belly” and “Brain Grain” who insist that gluten is bad for everyone and we’re all going to die unless we all give it up.
Gluten is a protein found in wheat, as well as barley and rye. Although there are many experts who say there is no evidence that gluten causes any harm, except to the estimated 1 percent of the population who have celiac and the 5 percent who have a non-celiac gluten intolerance, many consumers insist “Wheat Belly” and “Grain Brain” are the gospels of nutritional wisdom.