It wasn't until a National Institutes of Health symposium in 2003 that food manufacturers and retailers truly became aware of gluten intolerance and its more debilitating variant, celiac disease, which afflicts an estimated one in every 133 Americans. The condition, caused by a protein found in wheat, barley and rye, damages the small intestine and interferes with the absorption of nutrients. Some progressive producers reformulated recipes, and manufacturers already specializing in ...
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