It sounds like an unfolding epidemic:
in foods processed from wheat and related grain species,
including barley and rye. It gives elasticity to dough, helping
it to rise and to keep its shape, and often gives the
final product a chewy texture.
A decade ago, virtually no one in the U.S. seemed to have a problem eating gluten in bread and other foods. Now, millions do.
What’s up with this?