Rock Center’s Josh Mankiewicz set out to answer just that question. Since 2006 the proliferation of gluten-free offerings have risen dramatically here in the US. In fact, according to this report it is now a $4.9 billion subset of the food industry every year. But it is here to stay? And why are people really trying gluten-free anyway?
It is estimated that only 1-3% of American’s have either Celiac disease or true ‘sensitivity’ to gluten found in just about every food product you can buy these days. That alone does not a $4.9 billion industry make. So, who are all of these other folks who are on the gluten-free train and is it really helping them feel better and be healthier as many of them claim? Or do everyday folks even know what gluten is?
Check out the video below for some insightful findings and prognostications by food industry insiders. Our question remains unanswered. Is it going gluten-free that ‘helps’ people, or is it simply the significant reduction in carbs and processed foods?
Source: Rock Center