Gluten: Cynthia Kupper, CEO, Gluten Intolerance Group (GIG)
Food & Travel Interview Series
Many Americans are considering cutting back on the amount of gluten in their diets or avoiding it altogether. In a recent poll, 30 percent of adults said they wanted to “cut down or be free of gluten.”
There are many myths surrounding gluten, and the truth is that, for most people, a gluten free diet won’t provide a benefit.
Gluten is a protein found in many grains including wheat, rye and barley. It’s found in most breads, cereals, pastas and many processed foods. People who have a condition called celiac disease develop an immune reaction to gluten that damages the intestine, and so they need to avoid the protein. About 1 percent of the population has celiac disease.
But, among the 55+ age community, diagnosis of celiac disease is on the rise, and is almost double over the general population.
You can eat a healthy diet without gluten, but you have to be very knowledgeable, and most people are unaware.
Our guest today, Cynthia Kupper is one very aware person about the subject of gluten. Cynthia Kupper is CEO of the Gluten Intolerance Group or GIG (gluten.org), one of the world’s foremost authorities on the subject of gluten, gluten diets, gluten contamination, and what the future holds for those of us trying to eat healthy, and trying to do it the right way.