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Celebs such as Gwyneth Paltrow have made glutenfree trendy, but new research at Harvard University shows that the protein found in wheat, barley and rye may protect your health. Crunching data from nearly 200,000 participants, monitored over 30 years, the team found the 20 per cent of people with the highest gluten intake developed type-2 diabetes 13 per cent less often than the 20 per cent who ate it least. One theory is that limiting gluten means you eat fewer high-fibre wholegrains that could play a role in helping reduce diabetes risk. Gluten intolerants should eat high-fibre alternatives, such as quinoa, brown rice and oats.
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