Gluten-Free

I'm not sure I follow all this blather about "eating healthy."  First of all, the specifics of healthy eating are astonishingly fluid - first butter is bad, then not; eggs'll kill you, then eggs are a perfect nutritional choice; oil is bad (except for good oil); bacon is bad and yet the Two Fat Ladies Who Cooked started each recipe with "line your baking dish with bacon."  It goes on and on.

I am a student of the "everything is OK in proper portions" school.  Just because my portion of whipped cream is way larger than yours or I feel I'm getting my vegetables simply by letting them sit on my plate - not through actual ingestion - my portions are proper as far as I'm concerned.

Then there are the fads - gluten-free is a current one.  As the name implies, gluten is the glue that holds baked products together.  Ever eaten a gluten-free cookie?  One bite and the rest of the cookie is a pile of crumbs in your lap.  Heck, the Chinese even make fried gluten balls - mmm.  And who hasn't eaten glue in kindergarten?  I know it held me together.

One wonders how mankind has made it thus far in our evolution, what with - until now - being blissfully ignorant of the evils of gluten and its ilk.