A roundup of the most fascinating food-related reads on the Internet, covering everything from gluten sensitivity to raw milk to the glory of eating rotting foods. With an elegant little macaron for dessert.
Gluten-phobia is widespread and mostly unfounded, says The New Yorker. But celiac disease, while still rare, is on the rise. And the culprit might be something called "vital wheat gluten," a superconcentrated industrial product that's become ubiquitous in all kinds of processed foods—especially whole-wheat breads.
Food that's stale, has gone sour, or is verging on rotten can also be very delicious, proclaims The New York Times Magazine. Recipe included of course.