Here's an interesting article written by Dr. Rodney Ford about what's currently being said by researchers about gluten in our diets. I only copied in the first part but it's the best article I've read to date that's written in layman's terms. He goes into great detail about where we've been and where we need to go.
Gluten: ZERO global
By this I mean a worldwide change to a gluten-free diet.
Is there really enough evidence to demand such a massive changes to everyone's diet, farming practices and food manufacturing?
Growing numbers in the medical profession have come to the conclusion that gluten is a universal toxin.
Gluten! What is the fuss all about?
Is this gluten-free idea just a craze? Is it a fad that will soon pass by? Or is it for real?
The disturbing answer is that gluten is bad for us all. You, me and everybody else should be gluten-free. Furthermore, gluten should be eliminated from the entire human food chain.
These are extraordinary statements to make. However the latest medical research supports this stance. The predictions are that in another generation, gluten will be avoided by all reputable food processing companies.
This truth is difficult for anybody to comprehend. That is because bread and other wheat products have been the foundation of our diet for thousands of years. So, to suddenly find out that our basic food is harmful is almost impossible to believe. Hence, the quote from Arthur Schopenhauer, stating that: "All truth passes through three stages. First it is ridiculed …"
Rapid changes in understanding
Twenty years ago, hardly anyone even knew the existence of word gluten. Nowadays, most people have heard that gluten is a substance in wheat and some other grains. But most people remain unaware of the harm that gluten could be doing to them. Most people think that gluten-disease happens to someone else. This is dangerous thinking.
I am a pediatric gastroenterologist and run a busy clinic in Christchurch, New Zealand. As part of my medical training, 40 years ago, gluten and celiac disease were considered "fine print" stuff. Hardly anybody was diagnosed with a gluten problem, and in America, any thought of gluten-disease was strenuously denied by the medical community.
However, things have radically and rapidly changed. Research now shows that the intestinal damage of celiac disease occurs in at least one in 100 people and the numbers of celiac-affected people has quadrupled over the last 50 years. Moreover, increasing numbers of physicians have come to the conclusion that gluten is potentially harmful for everyone. Yes that is "everyone", including you and me.
I too have adopted a strict gluten-free diet for the last 5 years, this follows my ongoing research into the serious harmful effects of gluten. I will have ZERO gluten, lifelong.
Professor Alessio Fasano, a leading researcher in celiac disease, is asked in an interview: "Should anyone eat gluten?" He answers that no one can digest gluten and that gluten sensitivity – the gluten syndrome – affects millions and millions. He goes on: "We also now know that 18 million people have a newly discovered immune response called "gluten sensitivity." People with this condition can have up to 100 symptoms, many similar to Celiac Disease. The difference is that Gluten Sensitivity does not involve the immune system attacking the intestinal wall of the patient." http://www.tenderfoodie.com/blog/2011/12/19/interview-w-dr-alessio-fasano-part-1-should-anyone-eat-glute.html