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Hi, everyone;

 

There's an article in the upcoming November New Yorker called: Against the
Grain - What's So Bad About Gluten?

 

In it, the author, who is a journalist, not a scientist, calls gluten
intolerance "silly". He apparently likes to bake bread and uses his
selective interviews with those in the medical field to prove his theory
that all us who are gluten intolerant are basically making it up.

 

Here's a link:

 

http://www.newyorker.com/magazine/2014/11/03/grain?utm_source=tny
<http://www.newyorker.com/magazine/2014/11/03/grain?utm_source=tny&utm_mediu
m=email&utm_campaign=dailyemail&mbid=nl_102714_Daily&CUST_ID=23693764&spMail
ingID=7234449&spUserID=NDg4MzcxMTIwMjkS1&spJobID=542944031&spReportId=NTQyOT
Q0MDMxS0>
&utm_medium=email&utm_campaign=dailyemail&mbid=nl_102714_Daily&CUST_ID=23693
764&spMailingID=7234449&spUserID=NDg4MzcxMTIwMjkS1&spJobID=542944031&spRepor
tId=NTQyOTQ0MDMxS0

In a previous issue he did the same sort of hit piece on GMO's, which he
also thinks should be embraced by everyone.

 

I'm surprised that a publication like The New Yorker publishes this guy.

 

Do we need a Gluten Free Anti-Defamation League?

 

 

Diana


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