The $2.6 billion gluten-free food market is continuing to grow. Not only are more gluten-free products appearing on the grocery store shelves, but even restaurants are beginning to offer entire menus of gluten-free food.
This is great for the 1% of Americans suffering from celiac disease — an autoimmune disorder that interferes with absorption of nutrients — and also beneficial for anyone who has gluten allergies. However, can the rest of the population benefit from a gluten-free diet?
Unfortunately for us