I have a few friends that developed a gluten intolerance in the past two years. Why do they conveniently develop a gluten intolerance right when gluten-free is grabbing market share? Is the anti-gluten cartel secretly poisoning our gluten supply with minute amounts of inflammatory agents to create an allergic reaction in some people?
I'm not talking about friends who have always had an allergic reaction to gluten without knowing what it was. I'm talking about friends who used to drink beer, eat pasta, etc. etc. without any problem. Then all of a sudden..."I'm dying from pasta."