It seems like gluten-related reactions are becoming more and more prevalent. Is that true? If so, why?

The primary job of our immune system is to tolerate what would be considered "friendly" items in our bodies. Things could go really wrong, really fast if our immune cells started reacting to food particles, friendly bacterium, or our very own cells. But this is exactly what we are seeing more of these days. It is manifesting as an increase in autoimmune diseases (MS, Lupus, rheumatoid arthritis, Hashimoto's disease), irritable bowel diseases, food related reactions (like food allergies and food sensitivities), and a host of other diseases and disorders (including autism, eczema, anxiety, depression, and asthma). Looking to science for answers, we've found many connections between the physiology of our body's immune system and our changing environment. Nutrient deficiencies and changes in the microorganisms in our guts are causing our immune systems to overreact to compounds that would normally be considered safe. Coupled with an increase of toxins from our food, water, and air, we are stressing our our immune cells and damaging our body’s ability to recognize food as a friend instead of a foe. So more than ever before, we are emphasizing the need to eat a gluten-free diet rich in plants—especially cruciferous vegetables—for maintaining optimal health, and detoxification abilities.