It could be said that we are in the midst of a food revolution. There is more information available than ever before about the link between diet and wellbeing, prompting consumers to ask more questions about the food they buy. This is undoubtedly a positive step, but it doesn’t come without hurdles.
Few topics in nutrition have polarised opinion in recent years as much as the debate over gluten.
Some argue that removing gluten from your diet is the answer to a long list of ailments, whilst others think that the gluten-free trend has snowballed into an unnecessary, and potentially harmful, commercial juggernaut.