Wheat and Gluten

You hear a lot about gluten-free diets these days…and gluten sensitivity.  Gluten is a protein that’s found in wheat, rye and barley.  Brian Sorenson, the new executive director of Minnesota Wheat, says there are lots of misunderstandings about gluten.

Sorenson goes on to say that wheat has been feeding the world for centuries and will continue to do so.

Less than one percent of the US population is affected by celiac disease, which is caused by an immune reaction to eating gluten.