Wheat has long been a part of the western diet because it is nutritious and has many uses. Yet a growing number of people are being diagnosed with celiac disease, an inability to process gluten-the protein found in wheat. Many others have found that eating gluten free has improved their health.
On The Point, Mindy Todd discusses celiac disease and gluten intolerance—why we’re seeing an increase in diagnosis, the difference between the two, and how health care professionals are treating and researching the disease. Dr. Alessio Fasano, Founder of the Center for Celiac Research and Treatment at Mass General Hospital for Children is our guest on the program. He is also author of a new book, Gluten Freedom.
