New York Times reader comments were published in “Today’s Dietitian” re: concern for people who go gluten free (GF) and in doing so load up on empty calories, genetically engineered items, and highly processed foods instead. These poor quality food choices can lead to GI problems among other diseases. Monica Hoffman Fintel writes ” I think we’re seeing the results of Genetically Modified Food (GMO) and pesticide use now in our generation-our kids and grandkids will experience worse. The average “food” isn’t actual nutrient-rich food anymore but a poor substitute. Leaky gut and autoimmune disorders will continue to get worse as will infertility rates”.