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Hour 2
[image: In this Thursday, July 14, 2012 photo, Bertha Domimguez prepares
gluten-free dough at Pure Knead bakery sandwich bread in Decatur, Ga.
Scientists suggest that there may be more Celiac disease today because
people eat more processed wheat products than in decades past, which use
types of wheat that have a higher gluten content.
(AP)]<http://onpoint.wbur.org/2014/02/26/gluten-free-celiac-diet-wheat>
The 'Gluten-Free'
Boom<http://onpoint.wbur.org/2014/02/26/gluten-free-celiac-diet-wheat>

Gluten-free is hot -- diets, cookbooks and even bread. We'll look at the
logic and dollar signs behind the boom.
12 Comments<http://onpoint.wbur.org/2014/02/26/gluten-free-celiac-diet-wheat#disqus_thread>
|More >> <http://onpoint.wbur.org/2014/02/26/gluten-free-celiac-diet-wheat>

-- 
Everyone wants to be green, but no one can find the paint brush.
Dwight
GF in TN

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