In spite of the fact that most Americans do not need to be on a gluten-free diet, the category has become big business. Retail sales of gluten-free and free-from foods are projected to grow to 23.9 billion U.S. dollars by 2020.<\/p>\n There are not only gluten-free sections of grocery stores but now even aisles. There you will find everything gluten-free from granola and candy bars, cereal, cookies, crackers and more. There\u2019s gluten-free beer, wine and Girl Scout cookies.<\/p>\n \u201cOverall, the gluten-free food market continues to thrive off those who must maintain a gluten-free diet for medical reasons, as well as those who perceive gluten-free foods to be healthier or more natural,\u201d says Amanda Topper, food analyst at Mintel,\u00a0a marketing research and analysis company.<\/p>\n When people with celiac disease eat gluten, the food damages their small intestines and they cannot absorb nutrients, which leads to weight loss, skin rash, anemia, muscle cramps, bone pain, growth issues in children, seizures and tingling sensations. More serious health issues include osteoporosis, miscarriage or infertility, birth defects and cancer (a rare effect).\n[awesome-gallery id=1825] From Left to Right: Scorpp – Shutterstock, Lidante – Depositphotos.com, Manyakotic – Depositphotos.com, Jirkab – Depositphotos.com<\/p>\nWhich food contains gluten? Wheat, rye, barley and foods made with these grains. Foods containing gluten can include bread, cereal, soups, sauces, oats (processed with wheat), flour tortillas, cakes, cookies, muffins, pastries, crackers, beer, gravy, dressings, fried food, some lunch meat and hot dogs, soy sauce, seasoned rice, noodles, pretzels, brownies, granola, stuffing, seasoned chips and rice.<\/p>\n Foods that are naturally gluten-free are fruits, vegetables, meat and poultry, fish and seafood, dairy, beans, legumes and nuts. Naturally gluten-free grains and starches include rice, corn, soy, potato and kasha.<\/p>\n Still, the fact remains that just a minuscule portion of the population has celiac disease.<\/p>\n So why are so many people joining the one percent of Americans with celiac disease and limiting themselves to gluten-free foods? To get healthier they say. But is a gluten-free diet for people without celiac disease actually healthier?\n[awesome-gallery id=1839] From Left to Right: Iofoto – Depositphotos.com, Slickpics – Depositphotos.com<\/p>\nIn The Gluten Lie and Other Myths about What You Eat<\/em><\/a>, author Alan Levinovitz debunks the gluten-free diet for people who do not have celiac disease, in addition to exploring the facts about salt, sugar and fat.<\/p>\n \u201cA significant minority benefits from a gluten-free diet. But for everyone else, exaggerating the danger posed by gluten isn\u2019t merely speculation\u2013it is actively harmful,\u201d Levinovitz said. \u201cIronically, anxiety about what you eat can produce precisely the same symptoms linked to gluten sensitivity. Demonizing food can contribute to the development of eating disorders.\u201d<\/p>\n
\nG<\/span>luten-free menus have been popping up everywhere these days. This is despite the fact that, according to the National Foundation for Celiac Awareness, 99% of Americans can eat gluten. The one percent of Americans who cannot eat gluten have celiac disease, a genetic autoimmune disease that prevents the body from absorbing nutrients such as fat, calcium and iron.<\/p>\n