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  • Colleges must now serve up gluten-free fare

    The Boston Globe - 01/16/2013

    A stream of hungry students poured into the dining hall in Northeastern University’s Inter­national Village, surveying the all-you-can-eat smorgasbord of everything from burgers to wild mushroom risotto to “foods made without gluten ingredients.”

    Some loaded their plates with gluten-free creamed green beans because they have doctor’s orders to avoid the gluten protein in wheat, barley, and rye. Others opted for gluten-free baked sweet potatoes and Cuban pork chunks simply because they looked good.

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