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Despite the gluten-free trend, the wheat protein gluten is beneficial for most people. Less than 1% of people in the United States suffer from celiac disease, which requires the elimination of wheat from the diet. And recent studies have linked dairy, not wheat, to ulcers, Crohn’s disease, and other intestinal disorders often blamed on gluten. The key to gaining healthful benefits from wheat products is to ensure that they are not refined. Whole grains contain fiber and essential nutrients and are an important part of a healthy diet.
Gluten-free products are a multi-billion dollar industry, and many healthcare professionals specialize in testing and advising patients who believe that they may be gluten-sensitive. The popular media is full of claims that millions of people suffer from gluten intolerance. But what does the science actually say about gluten sensitivity? In this video, Dr. Michael Greger reviews the scientific literature on the subject.