Is Gluten Sensitivity Real?

"If you don't have celiac disease, it makes no sense to be on a gluten-free diet," remains a common refrain from physicians and other health care providers who choose to deny the idea that people who don't carry a diagnosis of celiac disease can have health issues from consuming gluten. Nonetheless, the idea that sensitivity to gluten, a protein found in wheat barley and rye, can indeed relate to medical problems has developed incredible traction in our society, as evidenced by the impressive growth in sales of gluten-free foods. Foods labeled as "gluten-free" have increased in sales an average of 34 percent each year between 2009 and 2014. In fact, last year, global sales of gluten-free food approached an astounding $8.8 billion. "Overall, the gluten-free food market continues to thrive off those who must maintain a gluten-free diet for medical reasons, as well as those who perceive gluten-free foods to be healthier or more natural ... Gluten-free products appeal to a wide audience; 41 percent of U.S. adults agree they are beneficial for everyone, not only those with a gluten allergy, intolerance, or sensitivity," reports Amanda Topper, food analyst at Mintel, a global market intelligence agency. So why the trend? If only about 1 percent of our population actually requires a gluten-free diet by virtue of the fact that they suffer from celiac disease, what explains this powerful and widespread shift in public perception and buying habits that are propelling the gluten-free...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news