What's the big deal with gluten?

If you've been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.

Questions:

1. Your friend tells you she is on a gluten-free diet. You want to take her out for a birthday dinner. What might the menu consist of? (Be sure to meet her dietary needs without causing her stomach issues!)
2. Explain why gluten sensitivity is difficult to diagnose.
3. How may this gluten-free food craze have led to the "nocebo" effect? Imagine and describe a scenario in which the "nocebo" effect may occur.

Source: Ted Lessons