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I haven’t read these two articles yet, but I have read quite a bit about gluten intolerance/sensitivity since I’m so allergic to it. I definitely think that even people who don’t “react” to gluten should cut WAY down on it, if not eliminate it altogether. There are so many grains that are healthier than wheat or barley or rye, and then there are so many other foods that are healthier than any of those grains! Of course they can be tasty, but so can lots of other things.
I read an interesting article about gluten and behavior in children a few months ago. I’ll see if I can find it and pass along the link.