Posts Tagged ‘wheat’
New Standards for Gluten-Free Foods
BY STEPHANIE LOUGH
Gluten-free diets have gained a lot of attention in the past year and, like any diet fad, it is becoming increasingly more difficult to tell what is healthy, and who is trying to get a piece of the $1.56 billion and growing market. New certification programs are now setting the industry standard for gluten-free products to help consumers make educated choices.
If you have gone out to eat, visited a grocery store or frequented a foodie blog lately, you probably have come across the buzzword “gluten-free.” Gluten-free restaurants are popping up virtually overnight. Menus are expanding to include special gluten-free dishes. Foods that never had gluten to start with now boast their message on their labels. Like many health crazes, the success of a gluten-free lifestyle is largely based on disciplined dietary principles and consumers’ need to feel safe when they purchase products claiming to be “gluten-free.” Unfortunately it’s not always the case.
BY BARBI WALKER
Gluten-free! More restaurants are catering to the gluten-free crowd, and for those suffering from true allergies to gluten (a wheat protein), dining out has become more of a reality. However, it comes with its challenges. Altering a menu or simply removing items with gluten isn’t enough. For restaurants, the decision to go gluten-free and advertise gluten-free should not be taken lightly.
For people with celiac disease, any contact with wheat proteins can have severe physical ramifications. According to the National Institutes of Health (NIH), one in every 133 American adults suffers from celiac disease. For a restaurant to go truly gluten-free, here are many important factors that go into providing a safe, healthy and enjoyable dining experience for gluten-intolerant customers.