Students with celiac disease and gluten intolerance at Kent State and Cornell universities now have their own gluten-free dining halls. The New York Times reports the new dining halls offer everything from poke bowls to cupcakes, all without the proteins found in regular wheat- and grain-based products that can cause intense gastrointestinal distress for those intolerant to gluten. Increasing numbers of students are being diagnosed with gluten intolerance, and the universities say they want those students to have as many of the same dining options as students without the allergy as possible.
