increase in non-medical gluten-free lifestyle means greater availability[1],
most gluten-free substitutes, such as bread, have poor quality[1] and poor nutritional value[1] (particularly: less protein, less fiber, more saturated fat, more carbohydrates, more salt[2])
gluten-free baked goods have higher fat and sugar content.[3] (But consumers think they're more natural and less processed.[4])
adoption of gluten-free diet for lifestyle triggered the broader trend of "free-from" foods[4]
booming market by 2013 publication date[3] with over $5B in sales in 2012.[3] Effective promotion efforts include separate gluten-free section at the grocery store.[5]
expensive; Norwegian study found 50% to 400% higher prices for most foods, due to the high cost of gluten-free flours[2] (examples: cost of gluten-free pasta and gluten-free cakes were double the regular versions; gluten-free flour cost almost 5x as much[2])
most common label on restaurant menus,[3] although by 2019, dairy-free Milk substitute was a bigger market[4]
people who don't have a medical need, don't know much about nutrition, but wrongly believe that they know a lot about nutrition, are easy marks for gluten-free food manufacturers. The Dunning-Kruger effect is mentioned (also: narcissistic traits and conspiracy theories)[6]
