Gluten-free sourdough bread made by Kim and Jake’s Cakes. (David R. Jennings, Daily Camera)
Re: “On this lastest food fad, make mine gluten-full,” Dec. 29 Charles Krauthammer column.
Charles Krauthammer misses the point on gluten-free diets. The point of a gluten-free (or reduced-gluten) diet is not about nutrition, itap about the effects of gluten on the body. Reducing or eliminating gluten can help drive weight loss and reduce inflammation. People battling inflammatory diseases such as asthma, arthritis and intestinal irritants can benefit from a gluten-free diet. Since gluten is added to many foods, eliminating or reducing its intake will drive people to a more natural, whole-food diet. This in turn can lead to weight loss and better overall health.
Larry Ellingson, Edgewater
This letter was published in the Dec. 31 edition.
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