Catering to the small but vocal minority of celiac disease sufferers

03/29/2011 |

It takes investments of time, money and training for eateries to properly ensure the safety of gluten-free offerings, but the rewards can be tangible, writes nutrition-labeling expert Betsy Craig. When patrons say they suffer from celiac disease, "take them at their word," and the small but increasingly vocal group dealing with the disease is likely to sing your praises and bring new business your way.

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