What’s the big deal with gluten? — William D. Chey

If you’ve been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu.

But what exactly is gluten, and why can’t some people process it?

And why does it only seem to be a problem recently?

William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.