WellesleyWeston Magazine

FALL 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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152 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 4 probably the biggest dietary trend out there right now is going gluten free. Large food companies have spent billions of dollars to get on the band wagon and place gluten-free products in stores, and movie stars and other celebrities sing the praises of omitting gluten. Chances are you even know someone who has tried the diet. So, should you go gluten free? Despite its popularity, most tradi- tional doctors caution that starting a gluten-free diet is probably not a good idea for the general population. They say the diet may be lacking in essential nutrients, vitamins, and fiber and should probably be used only by the small percentage of people who really need it. Still, believers argue that a gluten-free diet is a healthy choice for anyone who has sensitivity to gluten and that it can help reduce or omit a number of health problems from stomach discomfort to muscle pain. Gluten, a protein found in wheat and some other grains, including barley and rye, is a cen- tral ingredient in most breads, baked goods, and pasta. In fact, it's what gives bread its struc- ture and makes it chewy. Switching to gluten-free is a major lifestyle change for most people, not just a diet, because so many everyday foods – even things like salad dressing and ketchup – contain gluten. I M E L N Y K / D R E A M S T I M E . C O M wellness vitality condition strengthen nutrition diet stamina Going Gluten Free K E R I LY M A N writer fitness & health Fusilli gluten-free pasta

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