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.

Read the article at The Boston Globe →