Bread, made from grinding wheat into flour, is one of the oldest recorded human foods; we’ve been digesting gluten for a very long time. The gluten-free fad has developed in response to many things, from the increasing awareness of celiac disease (though, as we’ll discover, sometimes awareness doesn’t lead to diagnosis) to the discovery in 2011 of a possible condition called non-celiac gluten sensitivity, which was thought to mean “ordinary” people could still have problems processing gluten. The problem? That sensitivity might not actually exist.
Read the full article here: http://www.bustle.com/articles/150423-5-things-you-need-to-know-about-gluten