As more and more Americans commit to gluten-free diets, whether for reasons of food sensitivities, a desire to lose weight or something else entirely, the food industry has been forced to take note. Restaurants and food manufacturers are shifting their practices to accommodate the millions of customers who are now looking for gluten-free options. "It’s a real thing, not a fad,” says Melinda Dennis, nutrition coordinator at Beth Israel Deaconess Medical Center’s Celiac Center.

Related Summaries