Cookbooks and restaurants for the gluten-free are on the rise.
by Stasia DeMarco
Celiac Disease, an immune system disorder that
affects the gastrointestinal tract, was once considered rare. People
who suffered from it often went un-diagnosed and were considered
hypochondriacs. Today, 90,000 Americans have been diagnosed with Celiac
disease, and approximately 3,000,000 people, or 1% of the U.S.
population, have yet to be diagnosed according to the National
Institutes of Health, which changed its classification of Celiac from
rare to common in 2004.
The number of Celiac
sufferers combined with the number of people with wheat allergies and
other diseases affected by digesting gluten means nearly 10,000,000
people nation-wide MUST eat gluten-free for the rest of their lives.
That means no wheat, rye, barley and some oats. To meet these unique
dietary needs, there is a growing market for all things gluten-free,
from cookbooks to gluten-free alternatives in restaurants to
gluten-free products currently sold in nationwide supermarket chains.
There are even guides to help aid restricted dieters in their
gluten-free dining experiences anywhere in the country. Dragonfire contributing writer Stasia Demarco has this audio report.
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