Thursday, March 19, 2009


Michael Zimmerman, MD, our Gastroenterologist in Las Vegas, has sent me another article about the boom of GF Food in the US.

This article is from a trade magazine, Progressive Grocer, and describes how the adopting of a gluten-free diet is becoming an increasingly popular solution to alleviate complications from the numerous medical maladies associated with wheat and gluten consumption.

Read it here:


Nicole said...

Wow... a lot of people can't eat anything with gluten in it hey? I guess that's good for your wife and daughter's bakery, but not good for the people living with daily sickness that have no clue what's going on.

Anonymous said...

I think I would have a really hard time adapting to a celiac disease lifestyle. I know I'd be able to do it, but it would be tough. At least there's a good bakery nearby. BUt kudos to those who thrive off the diet.

H.Peter said...

I agree Lorne, though I eat GF at home, I am very grateful that I can sneak out and eat anything.

But you don't gamble with your health, that's why it is so important to eat good.

GFE--gluten free easily said...

I have mixed feelings about articles like that. First, I appreciate any article that lists symptoms and promotes awareness. But then, while I am grateful at more products that are gluten free (like I'd go nuts over a really good cracker), I think we'd all be better off if we didn't indulge in a lot of processed, packaged foods ... GF or not. I think we should focus on real foods with some occasional treats thrown in there (like from GF Patisserie) or ones we make ourselves. The more GF foods that are made, the more people think they have to eat purchased foods with a GF label if that makes sense. It's a real Catch-22. But, life is a lot simpler for folks if they primarily focus on foods that are naturally gluten free.