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Could gluten sensitivity really be a carb issue?




The FDA has set standards for what foods can be labeled gluten free. Will it help or lead to more confusion?
The FDA has set standards for what foods can be labeled gluten free. Will it help or lead to more confusion?
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Gluten-free bread, cupcakes and every other food item you can think of are readily available at restaurants and grocery stores alike. 

Many observers of the gluten-free diet, say they feel better when they avoid the protein found in wheat, barley, rye and spelt. But gluten may not be to blame. 

Dr. William Chay, a professor of medicine at the University of Michigan talks to Take Two co-host Alex Cohen on what may be behind our food sensitivities (Click the audio link on the left).