Many gluten-free foods are high in calories and sugar, low on fiber and protein, and they cost more − new research
- Written by Sachin Rustgi, Associate Professor of Molecular Breeding, Clemson University

U.S. consumers often pay more for gluten-free products, yet these items typically provide less protein and more sugar and calories compared with gluten-containing alternatives. That is the key finding of my new study, published in the journal...