Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Glenn:
Why the sudden “gluten free” hysteria? I understand that some people must avoid gluten for medical reasons, but I see “now gluten free” labels appearing on all types of products. Some are baffling — I’m pretty sure brown sugar and bacon have never contained gluten, yet two brands I buy regularly now sport the “gluten free” banner.
I’m baffled right along with you. Manufacturers don’t want to tell us if there are GMOs in products but they love adding additional “buzz words” for marketing purposes that have nothing to do with the actual product, thus confusing the less food savvy consumer even more. I’m pretty sure that most folks who need to avoid gluten for medical reasons could give the manufacturers lessons on what constitutes a glutinous product. My other favorite over-labeled product is Olive Oil “without cholesterol”. No kidding. As if a tree had animal products. But I suppose we need to remember that not all eaters are food know-it-alls like we are. Here are some links on the subjet that you might find interesting:
And here’s an interesting one from Reuters about tennis stars and being Gluten-Free.