The incidence of gluten-related disorders has risen significantly in the last half-century, and so has the amount of gluten in foods, according to a study in the journal BMC Medicine. But eating a gluten-free diet in the absence of a gluten-related disorder can deprive the body of needed nutrients, says Joanne Slavin, a professor in the University of Minnesota Department of Food Science and Nutrition. “A lot of those [gluten-free] products are absolutely full of fat, full of calories, full of sugar,” she says. U.S. News & World Report (6/1
