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Nutrition Action Healthletter:
CELIAC DISEASE: WHEN GLUTEN BECOMES A FOE.

Celiac disease is on the rise. Is it because of how we grow wheat? Can you be sensitive to gluten--a protein found in wheat, barley, and rye--without having celiac? Should you buy an at-home antibody kit to test yourself? Can you trust gluten-free packaged and restaurant foods? Here's what you need to know.

Benjamin Lebwohl is a gastroenterologist and the director of clinical research at the Celiac Disease Center at Columbia University. His research focuses on the causes and long-term...

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