Is the newest Hot-Trend anti gluten-free? Since gluten abstinence has grown dramatically over the past years, can it be just a fad? Are many dieters be unnecessarily depriving themselves of healthy fiber found in whole grains?
“In the ’50s, everyone had ulcers,” he says. “Then, it was back problems. Now, it’s gluten.”
Gluten abstinence has grown dramatically over the past several years. According to a survey by the NPD Group, a market-research firm, nearly a third of adults say that they’re trying to either eliminate or cut back on gluten, a combination of proteins found in wheat and other grains.
And this movement has spawned a burgeoning food industry valued at at least $4 billion and perhaps more than $10 billion — and climbing.
Entire aisles at grocery stores are dedicated to the diet. Restaurant chains including Bob Evans, Hooters and, impressively, Uno Pizzeria and Grill, offer gluten-free menus. Trade shows devoted to gluten-free products have popped up nationwide. Bars use menu icons to denote gluten-free beers.
All of which makes some people want to bang their heads against a flour mill.
“I don’t get it,” Klimas says of his friend’s decision to cut gluten from his diet. “How can you all of a sudden be gluten-free? He’s 45. We’ve been friends for 19 years. Sometimes, I think it’s just for him to be cool in front of the waiters.