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This article is the first in a three-part series on gluten-related health conditions and the gluten-free diet. The next article in the series is "Why Have Wheat and Gluten Become So Problematic?"
My investigation into gluten began more than 20 years ago and revealed some surprising things about this problematic protein.
I interviewed a woman named Victoria for my book "Going Against the Grain" (2002) who had unexplained low blood iron counts that kept getting lower each year for, believe it or not, a period of 20 years.
At one point, she was taking nine iron supplements a day, and none of the doctors she had seen could determine why she wasn't properly absorbing iron. She grew sicker: She kept getting more and more exhausted, extremely pale and short of breath, and her fingernails were curling up....