“Gluten” has become a buzzword in the diet industry and vilified in the court of public opinion – perhaps rightfully so. People are continually looking for gluten-free labels in the grocery store and on restaurant menus trying to be healthier. But why? What is gluten anyway? How does it affect our health? Should no one ever eat gluten again? 
In today’s episode, we break down what gluten actually is, what foods contain it, and what happens in the GI tract when we eat it.
Today on The Lab Report:

2:45 What is gluten and why can't we digest it? 
7:35 The effects of food manufacturing
9:15 Name that bread!
12:30 Celiac disease vs. gluten sensitivity
17:15 Foods that contain gluten
19:45 Question of the Day

What can you eat on a gluten-free diet?


21:25 Beware of cross-contamination

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