The trouble with gluten.

• Autores: Roxanne Khamsi
• Localización: Scientific American, ISSN 0036-8733, Vol. 310, Nº. 2, 2014, págs. 30-30
• Idioma: inglés
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• Resumen

  • The article examines the scientific aspects of gluten sensitivity and suggests that new research as of February 2014 indicates non-gluten protein molecules may be responsible for the disorder. Topics discussed include the distinction between gluten sensitivity and celiac disease, an overview of human consumption of and research into gluten, and descriptions of studies on alternative causes.