(KNX 1070) — KNX 1070 NEWSRADIO hosted a panel of experts Thursday to help separate fact from fiction when it comes to the heavily marketed gluten-free products.

While millions of Americans say they feel better when they don’t eat foods that contain the protein gluten, found in wheat and some other grains, only a small percentage have been diagnosed with Celiac Disease, which is a serious health condition.

On “KNX Spotlight: A Gluten Free Program”, KNX 1070’s Charles Feldman and Tom Haule spoke with Dr. William Davis, a cardiologist and author of the best-selling book “Wheat Belly” who says it’s important to pay attention to what marketers describes as healthy.

“We’re told that ‘cut your fat, eat more healthy whole grains’,” said Davis. “We’re in fact told to follow a diet that ensures your blood sugar goes high.”

The terms “wheat” and “gluten” are often used interchangeably, but experts say they are not the same thing: gluten is a protein that is found in wheat, barley and rye, but while all wheat contains gluten, not all gluten comes from wheat.

The interest in eating gluten-free has caused the market for those foods to skyrocket in recent years, along with prices which can be twice as much as buying regular packaged foods.

Listeners were invited to call in at (866) 569-1070 and tweet questions to #KNXSpotlight.

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