JENNIFER WELSH, Business Insider
Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute: If you’ve ever had
‘wheat meat’, seitan, or mock duck at a Thai restaurant, that’s gluten.
Sales of gluten-free products are estimated to hit $15 billion by 2016.
Since gluten is a protein found in any normal diet, Gibson was unsatisfied with his finding. He wanted to find out why the gluten seemed to be causing this reaction and if there could be something else going on.
He therefore went to a scientifically rigorous extreme for his next experiment, a level not usually expected in nutrition studies. (