The whole debate about “gluten sensitivity” continues to rage across research labs as well as the media. Some scientists claim that gluten sensitivity does not exist (other than in celiac patients), while others insist that it does. 

Some people don’t seem to have any problems eating gluten, while others swear by the improvements they had when they eliminated it. 

Even worse: processed food companies are jumping on the bandwagon, marketing massive ranges of “gluten free” products, advertising them as “healthier”. 

This post is meant to shed some light on the science, offers some tips, and shares my personal experience and habits in regards to gluten.