Growth of gluten-free snacks and baking mixes is pushing gluten-free further into the mainstream, according to Mintel. Sales of gluten-free cereal and snack bars, many containing ancient grains like quinoa, spelt or millet, rose 32% between 2010 and 2012 compared to a growth rate of 16% for non gluten-free products. In North America, new baking mix launches with gluten-free claims rose 14% between 2011 and 2013.
Studies show gluten-free food is more expensive than gluten-containing food, but patients diagnosed with celiac disease might qualify for income tax deductions for the difference in price, writes Tina Turbin. Another way to save money is to avoid processed gluten-free foods and go for more home-cooked meals and homemade snacks.
People who do not have celiac disease or gluten sensitivity but who have chronic digestive problems might consider a gluten-free trial period if they have exhausted all other options, experts say. Gastroenterologist Dr. Joel Mason of Tufts University said that even if these patients feel better while on the gluten-free plan, there still may be other explanations.
Domino's Pizza collaborated with the National Foundation for Celiac Awareness to develop a gluten-free crust that was added to its menu this week. The company said the crust is for people with mild gluten intolerance, and not for people with celiac disease, because it will be baked in standard kitchens that could allow for cross-contamination.
Dietitians who help clients adopt a healthy Mediterranean diet need to understand how the Mediterranean lifestyle balances eating, activity and family, says registered dietitian Connie Diekman of Washington University. Hallmarks of the heart-healthy diet include minimally processed foods; eating grains, vegetables and fruit at almost every meal; having sweets and meats in small portions; regular exercise; and shared meals.