At a Fort Collins, Colo., grocery store, Kristin Mastre paused for a minute in front a large bin of Russet and red potatoes. She picked out a few handfuls and continued on, her two boys, Carter, 4, and Logan, 7, in tow.
Six months ago, Kara Welter drastically changed her diet by eliminating food that contains wheat, rye or barley.
“I don’t eat gluten,” said Welter, a 41-year-old marketing executive in Kansas City. “I happened to just try it because I was having stomach issues for years. And it turns out within three days, I stopped having stomach issues.”
Welter’s gluten decision stemmed from what she read online. Medical tests showed that she did not have a gluten sensitivity or celiac disease, the disorder that causes the immune system to reject the gluten.