By Dori Cranmore RN Lately, it seems, gluten intolerance has become a common topic of discussion. Searching the local stores for gluten free food is certainly a challenge. If your life has been disrupted by gluten sensitivity, you understand all too well how it seems to have sabotaged your health. We have increased the gluten content of flour by as much as 90% over the past 25 years by genetically modifying wheat to give us certain desired baking characteristics. If GMO foods are not labeled as such, how will we ever know the consequences until large segments of the population …