Gluten
Ida Emilie Steinmark investigates a compound found inside some of our favourite foods, but unable to be enjoyed by everyone
A couple of decades ago, gluten was simply a group of proteins that made good bread. Ubiquitous in society, it was happily used in everything from medicine to protein powder and was only a problem for the small part of the population suffering from coeliac disease. Today, gluten is the focal point of a great health controversy; opponents of gluten claim that most people can benefit from leaving it out of their diet, while proponents say it’s all just a fad.
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