<p>In a matter of 10 years gluten went from being something most people have never heard of to something millions of people were avoiding in their diets which sparked a huge market for gluten-free products. <br><br>But why? Is there any reasoning to it? <br><br>Gluten might be one of the most complicated topics in nutrition and in today's episode I am going to attempt to unpack this topic and help you to understand: </p><ul><li>What gluten is</li><li>Why it can be a problem for some people </li><li>Why it isn't a problem for most people </li><li>How to determine if it is an issue for you</li></ul><p>And more...<br><br>Tune into the episode to learn more. <br><br>Previous episodes mentioned on the podcast: <br><a href="https://www.thenutritionsciencepodcast.com/everything-you-need-to-know-about-protein/">Protein episode</a> <br><a href="https://www.thenutritionsciencepodcast.com/the-experts-guide-to-navigating-food-allergies-and-intolerances-with-david-stukus-md/">Food allergy episode with Dr. David Stukus</a><br><br></p><p><a target="_blank" href="https://www.buzzsprout.com/twilio/text_messages/2357758/open_sms">Enjoying the show or have a questions about a particular topic? Send us a message here. </a></p>