QUESTION 1: IS GLUTEN A PROTEIN PRESENT IN MANY CEREALS?
QUESTION 2: FOR WHICH PEOPLE IS IT IMPORTANT TO AVOID FOODS CONTAINING GLUTEN?
QUESTION 3: WHY IS THE PROCESS OF ELIMINATING GLUTEN IN THE PRODUCTION OF GLUTEN-FREE MANUFACTURED FOODS COMPLEX?
QUESTION 4: OF THESE REAL OPTIONS, WHAT IS THE MAIN CONCERN IN THE DEVELOPMENT OF GLUTEN-FREE MANUFACTURED FOODS?
QUESTION 5: WHY ARE ALTERNATIVE INGREDIENTS USED IN THE PRODUCTION OF GLUTEN-FREE MANUFACTURED FOODS?
QUESTION 6: ARE MANUFACTURED GLUTEN-FREE FOODS NECESSARILY HEALTHIER THAN THEIR GLUTEN-CONTAINING COUNTERPARTS?
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