By Stefan Mager
In 2012 the global market for gluten-free products was worth 2.5 billion dollars. By 2017 it is expected to have grown beyond 5 billion dollars. These figures indicate how important the issue of gluten has become.
Gluten is a protein found in wheat, rye and barley. It gives bread elasticity and for many people eating foods that contain gluten is not a problem.
Grain was introduced to the human diet about 10,000 years ago. Over time, selective breeding has increased the gluten content of wheat considerably.
This Guide is an overview of important health and well-being information.
