Gluten-free bread, cupcakes and every other food item you can think of are readily available at restaurants and grocery stores alike. 

Many observers of the gluten-free diet, say they feel better when they avoid the protein found in wheat, barley, rye and spelt. But gluten may not be to blame. 

Dr. William Chay, a professor of medicine at the University of Michigan talks to Take Two co-host Alex Cohen on what may be behind our food sensitivities (Click the audio link on the left).