Have you tried a “gluten-free” diet and it didn’t work? Maybe it didn’t help you lose weight or reverse your symptoms. Or, perhaps you felt better for a short period of time but then your symptoms returned. If that sounds familiar, it’s possible that gluten is problematic for you, but you made the mistake of trusting the “gluten-free” label—like I did. While an estimated 2 million people in America have celiac disease, roughly 18 million people, or 6 percent of the population, have gluten sensitivity. And since well-meaning medical doctors, health practitioners, and dietitians routinely advise patients with celiac disease or gluten sensitivity to consume certified “gluten-free” foods, that means roughly 20 million Americans rely on that label for their health outcome. That’s a problem because the “gluten-free” label might be making some of them sicker. When I say “gluten,” which foods come to mind? Most people think of foods …