Celiac.com 10/01/2014 - News that snack foods, like cookies, crackers, salty snacks and snack bars now account for more than half of new gluten-free product sales has some leading analysts and industry representatives sounding the alarm.
Speaking at a webinar hosted by the Institute of Food Technologists, Ardent Mills’ director of commercial insights, David Sheluga PhD, announced that the market is starting to get a bit saturated with gluten-free snack products, and that he’d like to see "a little bit more distribution of other types of product categories."
The top-selling gluten-free categories break down as follows: Crackers ($156m), salty snacks ($125m), bread and rolls ($120m), pasta ($78m), cookies ($60m), baking mixes ($55m), RTE cereal ($49m), ancient grains ($47m)...

Celiac.com 04/20/2017 - More people than ever are following a gluten-free diet, but does the diet carry health risks that could cause harm in the long run? That's a very possible scenario, according to a report published in the journal Epidemiology.
The report presents strong data to suggest that numerous gluten-free food staples contain high levels of toxic metals, which means that many gluten-free eaters could face higher risks for cancer and other chronic illnesses.
Moreover, the US studies both reveal that people who follow a gluten-free diet have twice as much arsenic in their urine as those who eat a non-gluten-free diet. They also have 70 per cent more mercury in their blood, along with high levels of other toxic metals, such as lead and cadmium. Clearly the report...

Celiac.com 08/29/2019 - Is the popular gluten-free fad dieting trend fueling a rise in mistaken claims of gluten sensitivity?
There isn't much data on how overall rates of self-reported gluten sensitivity might be influenced by growing numbers of people who believe the gluten-free diet to be generally healthier, so-called "Life-stylers."  A team of researchers recently set out to get some answers by repeating a population survey from 2012 in order to examine how attitudes towards gluten sensitivity have changed over time. 
The research team included ID Croall, N Trott, A Rej, I Aziz, DJ O'Brien, HA George, MY Hossain, LJS Marks, JI Richardson, R Rigby, M Hadjivassiliou, N Hoggard, and DS Sanders. They are variously affiliated with the University of Sheffield, Academic Unit of...