Only about 1% of Americans suffer from celiac disease and another 6% have gluten intolerance, but the number of consumers cutting gluten out of their diets continues to grow and more food makers and restaurants are catering to the rising demand, according to experts gathered at the NRA Show in Chicago this week. "Gluten-free is a hot trend, not because of an increase in celiac disease, but more on losing weight," said Joy Dubost, the NRA's director of nutrition and healthy living.

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