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Gluten-Free Doesn't Meant Guilt-Free

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Thursday, July 17, 2014   

BOISE, Idaho - "Gluten-free" products take up a lot of shelf space in stores these days, reflective of consumer demand. And with the steady growth of the gluten-free industry, there are now several stores in Idaho completely devoted to gluten-free foods.

But Mary Waldner, the founder of Mary's Gone Crackers, warns consumers to check the labels on food packaging, because gluten-free doesn't automatically mean "healthy." Waldner desires more genuine gluten-free options, in part, because she suffers from celiac disease, an autoimmune disorder.

"So many gluten-free companies don't care what's in the food, "says Waldner. "I see it as an opportunity to really look at our food and see what's in it, and not replace it with junk."

The gluten-free industry is now worth more than $23 billion dollars annually, with sales up more than 16 percent over the past year.

Gluten-free is often characterized as a diet trend. Waldner says she thinks it's here to stay, whether or not the food choices are made because of a doctor's note. She adds that because of the new awareness of gluten, the public is learning that decades of eating processed foods comes at a cost.

"Our guts are in bad shape. We're eating such highly refined foods. We have been doing damage to our digestive system, and I think wheat is a very hard thing to digest," says Waldner.

According to the Celiac Disease Foundation, celiac disease is one of the world's most common genetic autoimmune disorders, affecting about one percent of the population.


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