It is impossible for anyone to question the growing popularity of gluten-free foods in the U.S. marketplace during the period of time between 2010 and 2015. In fact, statistics from 2014 show that over 8 billion dollars' worth of gluten-free foods were sold in the U.S. supermarkets! Along with this gluten-free trend has come a wealth of debate about wheat as well as an greater popular interest in grain-free eating, wheat-free eating, and the "wheat belly diet." We have taken a close look at health research studies in this area, and we have created a short list of grain-related questions to provide you with quick access to practical information in this area. Just click on the questions below for up-to-date findings and WHFoods recommendations about these often misunderstood grain-related topics.

• What is gluten?
• Is gluten-free the same as wheat-free?
• How is wheat related to other grains?
• Is gluten sensitivity the same thing as wheat allergy?
• Can I still have an unwanted reaction to wheat or grains, even if I always choose whole grains?
• Do you consider grains to be a priority food group for healthy eating?

References

To see the research articles we reviewed in the writing of these articles, see here.