Gluten-Free Market Is Rapidly Expanding

[tex]

Hi All,

The cover story of the latest issue of "New Products" magazine, describes how the gluten-free market is really beginning to heat up. You can read the articled at:

http://newproductsonline.com/content.ph ... 07/03&p=12

"New Products" is a publication for product developers, in the food and beverage industry.

Tex

[MaggieRedwings]

Morning Tex,

Thanks for the article and it would be fantastic if more and more come to the market.

Love, Maggie

[piemom]

Hey, Tex, thanks for the link. It was a very interesting article to read. The Denver Post had a whole section devoted to gluten a few weeks ago. It's amazing how much in the news it is these days. I am thrilled to find gluten free products everywhere, and that restaurants are becoming more and more familiar with cooking gluten free. We're just very in style now, aren't we?

Wendy

[tex]

Wendy,

I hadn't thought about it quite that way, but you're right, of course. Gluten-free is suddenly becoming "fashionable" with the food industry. It feels kind of strange to be catered to, by an increasing number of companies, after being mostly ignored for so long, but it feels good, doesn't it. It sorta adds a sense of "legitimacy" to the diet, that was missing before.

Tex

[MaggieRedwings]

Got to say I agree with that. Even in the end of the article they seemed to point out that some people like just trying alternatives to see how the other 1/2 lives - as they say. Kind of was my impression anyway.

All that aside, if I can be food fashionable and get a good meal out, I would absolutely love it.

Love, Maggie

[Reggie]

Now if only it will become popular to go gluten free, dairy free, soy free, egg free all at once.

[moremuscle]

Reggie, you have a good sense of humor

I can only say, it's already very popular at my house......

Karen

[Poopsie]

Hi All,

The cover story of the latest issue of "New Products" magazine, describes how the gluten-free market is really beginning to heat up. You can read the articled at:

http://newproductsonline.com/content.ph ... 07/03&p=12

"New Products" is a publication for product developers, in the food and beverage industry.

Tex

Trying to understand Microscopic Colitis which is different from Ischemic Colitis, it appears that all of you do better no eating wheat? Do you use spelt flour and rice flour? I try to cook with just spelt flour 75% and 25% rice flour in a recipe with raw sugar instead of white sugar. My pain doctor also believes in the Eat Right 4 Your Blood Type which I see you hit on in another thread. By cooking this way, I have not only felt better, but lost weight as a side note. My doctor says your body can process the raw sugar and spelt flour way better than the processed foods and spelt/rice flour are gluten free too!
Poopsie

[tex]

A high percentage of MCers are gluten sensitive. This also applies to the other IBDs, (Inflammatory Bowel Diseases), such as Crohn's and Ulcerative Colitis.

We use a lot of rice flour, but unfortunately, we can't use spelt flour. Spelts are a member of the Triticum family, all of which contain the prolamins to which we are sensitive.

http://www.celiac.com/st_main.html?p_catid=117

I agree that spelts are a healthier choice than wheat. It's kind of a moot point, though, if you're gluten sensitive.

Tex

[annie oakley]

Isn't it funny that gluten free can become so fashionable when there are those that have to eat that way to stay healthy and functioning>>> Weird huh> Love Oma