| http://www.w3.org/ns/prov#value | - The result is unhealthy gluten-free products that are low in fiber, protein, vitamins, minerals, antioxidants, alpha linoleic acid, lignins, phytochemicals, and other nutrients -- and high in calories and simple carbs.Why would food manufacturers encourage the gluten-intolerant community to heal and nourish their bodies on inferior, unhealthy products?
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