Here are just some of my thoughts:
Quite sad to read this article because although some good points are made there are many points which have no back-up and are not referenced.
Our daughter is gluten-free and from a family rife with medically diagnosed CD. She herself has not had an official diagnosis but DNA testing shows genetic markers and the one test she had done in Italy, where she lives, showed abnormalities. She has severe symptoms whenever she eats gluten-containing grains. I hope others like her will not be tempted to think they must go back on gluten as a result of this article!
This writer points out that GF food is often nutritionally lacking but that is because about half the Free From foods available in shops is sweet and full of fat and sugar. It doesn't have to be!!!! But that does mean more home cooking if we want to stay healthy.
The writer also asks why does milk say on the packaging 'gluten-free' when of course it is naturally speaking. Well, that's probably because some of the foods one would never expect to find gluten in are actually cross-contaminated or for reasons beyond our comprehension some food manufacturer has decided to add gluten containing ingredients for a perceived better taste/quality experience!!!