who authorized you sheeple to ditch cheap GMO grain causing you a slew of chronic debilitating inflammatory symptoms?

WaPo |  Gluten, one of the most popular proteins on this planet, is also increasingly one of the most hated. Here in the United States, the gluten-free movement, which has been driven not only by an actual need among celiacs to avoid the food but also a widespread belief that letting bread, beer, pasta, and all other foods with gluten go means living healthier for almost anyone, is so pervasive that it might as well be a fact of American life. Some 20 million in this country claim that eating it causes them distress, according to The New Yorker. Another 100 million people, meanwhile, say that they are actively working to eliminate gluten from their diets. And yet, amid the rise of the villainization of gluten, is a growing sense that something about the movement seems a bit off.

The New Yorker's Michael Specter's recent deep dive into the fad brought to surface a number of legitimate gripes, including the lack of scientific evidence supporting the belief that going gluten-free is better for one's health.

"How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?" Specter asks.

Wheat, which contains gluten, is one of the cheapest foods known to man. It's also one of the most essential: it currently provides an estimated one-fifth of the calories people around the globe consume. Going gluten-free might make one feel better, but it's a luxury not everyone can afford.