Given yours (and Alan's) situations, no sense possibly adding to them with something that is so glutinous.

I know neither of you have ever tested positive for gluten issues, but I think it's better for most of us to stay away from lots of wheat anyway--even if one doesn't produce antibodies to the gluten protein, eating gluten-containing grains generally falls into the category of consuming simple carbs, which most of can use fewer of, given our tendencies to weight gain and metabolic syndrome in the US.

Even the athletes are starting to question the reliance on pasta, and looking to substitute other things.