The gluten-free market is thriving, and products are improving in terms of taste, texture, nutrition and their ability to replicate traditional products. Is this why so many people eat gluten-free whether they need to or not?
Eating “gluten-free” isn’t just a fad. The consensus in the scientific community is celiac and non-celiac gluten sensitivities are indeed bona-fide conditions with numerous — and potentially serious — manifestations.
Strict, life-long gluten avoidance is critical to those with celiac disease, a chronic, inflammatory autoimmune disorder affecting approximately 1 percent of the population in the U.S. And gluten avoidance isn’t easy. Foods containing gluten are abundant.
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