I have been remiss in my duty to follow every emerging, whack-o diet craze. Somehow, gluten-free mushroomed when I wasn’t looking.
Oh, I admit, I heard it mentioned a few times and I even spared a moment or two of pity for those poor souls whose bodies can’t tolerate one of one the world’s commonest food ingredients, the gluten in wheat, rye, barley and other grains.
But it has been only in the last couple of weeks that I realized how many “gluten-free&rdquo…
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