Q. Do people who do not have a gluten sensitivity benefit from reducing or avoiding gluten?

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A. Alice H. Lichtenstein, DSc, a nutrition professor at the Friedman School and executive editor of Tufts Health & Nutrition Letter, answers: “The short answer is no. “Gluten is a protein found in wheat, barley, and rye. In people with the autoimmune condition celiac disease, gluten damages the lining of the intestines, leading to malabsorption […]
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