First of all, let me admit that I watch entirely too much TV.
Next, I was watching "America's Test Kitchen" yesterday when store-bought tortillas were reviewed. The evaluation was also on their website:
"The higher the percentage of fat, the more we liked the tortilla. First, fat adds flavor (our winner, at 9 percent, was called “slightly rich” and “buttery”). Second, a higher percentage of fat helps produce a more tender yet flaky tortilla by reducing gluten development."
I have never before heard that fat reduces gluten development. Could the emphasis on fat reduction in today's Standard American Diet be contributing to a higher exposure to gluten and consequent gluten intolerance? Even celiac disease? Seems possible to me; just thinking out loud.
My hypothesis: excess insulin (hyperinsulinemia) plays a major role in MS, as developed in my initial post: http://www.thisisms.com/forum/general-discussion-f1/topic1878.html "Insulin – Could This Be the Key?"