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The article called Can Food Change Your Genes? by Dr. Mark Hyman in 
today's Parade magazine (an insert in the newspaper), talks about gluten 
sensitivity and celiac.

http://parade.com/livelonger/pages/Nutrigenomics_piece

The section is near the end, and starts out: "


Gluten sensitivity: the great masquerader.

Most of us eat large quantities of gluten, which is the protein found in 
such grains as wheat, barley, rye, spelt and oats. But 30% of Americans 
may develop some form of sensitivity to gluten. That’s because they 
carry the genetic marker for celiac disease, which is an autoimmune 
disorder related to the consumption of gluten. (About 1% of our 
population has active celiac disease.)

This condition is dramatically underdiagnosed because......"

Alice

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