When children suddenly develop a high fever, it is alarming for parents.
Does a gluten-free lifestyle always improve the health of everyone who follows it?
Is there a link between gluten, a protein found in wheat, barley and rye, and autoimmune diseases such as type 1 diabetes?
Could you be allergic to the gluten in bread and other foods that contain the protein?
What exactly does the term “gluten free” on food labels mean?