IN THE NEWS: WE'RE IN A GLUTEN-FREE BUBBLE THAT IS ABOUT TO BURST
Sales of products with a gluten-free label have doubled in the past four years, but for most people, gluten-free foods aren’t healthier. A leading economist explains why this bubble is ready to pop.
Gluten-free. It’s among the hottest trends in food today. It competes with “non-GMO,” “local” and “organic” for mindshare among today’s health-conscious, price-insensitive, and trend-following foodies, yuppies, and self-anointed amateur nutritionists. It’s become so fashionable to be gluten-free that even Fido and Spot have jumped on the bandwagon.
Like all such sweeping trends, it has a powerful attractive force that lures innocent bystanders into asking if they too should join the party. Last Fall, The New Yorker ran an article entitled“Against the Grain: Should You Go Gluten Free?” to help readers answer the very question. Grain Brain and Wheat Belly hold entrenched positions on lists of today’s best selling books. Gluten-free is clearly on the minds of many.
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