The Food and Drug Administration has released the first set of national standards defining what makes food “gluten free.” Gluten is a protein that naturally occurs in grains like rye, barley, and wheat. Besides not using these grains, the new FDA regulations only allow foods with trace amounts of gluten to use the designation.
Our shiniest and sparkliest content, all in one show-tacular program. This week, a Salon writer contemplates the history of "white Southern defeat," a foremost expert on gluten explores the hype around the latest food trend, New Hampshire author Ben Nugent talks about his new novel, "Good Kids," and illustrator Danny Gregory explains how grief was overcome with art. Oh, and Sean Hurley contemplates the danger of skating on thick ice.