This article, entitled "The Truth About Gluten," comes from Carolyn O'Neil at BestFoodFacts.org.
Those with celiac disease or gluten sensitivity must avoid the gluten fond in foods containing wheat, rye, barley and oats not certified gluten free. But there's a growing voice in the public conversation that suggests everyone should be avoiding most grains. Nothing could be further from the truth.
The CDC projects that if Americans eliminated enriched and whole grains, their diets would be extremely low in folic acid and iron, with shortages of B vitamins.