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The gluten-free phenomenon is not just a frustrating conundrum for health and medical professionals, it may be downright unhealthy.

You would have to be living under a rock to be unaware of the gluten-free food epidemic. In 2015, 10 per cent of all new food and beverage products launched worldwide were gluten free; from 2011 to 2016 the market value of gluten-free foods increased from US$1.7 billion to $3.5 billion, according to The Financial Times.

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