Some people ask, “is gluten-free just a fad?” Maurica Wright, Registered Dietitian and Certified Diabetes Educator at UT Health Tyler, explains how public health education efforts have improved the public's awareness of gluten sensitivity and celiac disease.
“Gluten is a protein found in wheat, rye, barley and products containing those ingredients,” she shares. “Most people find they have developed a gluten sensitivity after experiencing...
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