The New Yorker is taking on the gluten-free epoch we find ourselves in, and it's fascinating.
Not only are there some staggering numbers — gluten-free sales will surpass 15 billion by 2016 — but they go for the question of why gluten, which we've been eating for thousands of years, is apparently so bad now.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1wF1bUo
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