An increase in Gluten-Free foods stocked by stores indicates an increase in customer demand, customers who have genetic Celiac Disease

A few Gluten-Free food products I’ve recently purchased – click in image to see full size…

The greatest exposure is from the TV commercials about Cheerios going Gluten-Free, and with new flavors! I bought three of the flavors at nearby Homeland grocery store. Most of the other items pictured I bought at Braum’s. This year 2017, I’ve noticed both stores providing more shelf space for those products. Homeland put up an overhead aisle sign to make them easier to find.

The above image includes pancake mix, donuts, pizza, blueberry muffins, waffles, and cheddar cheese burrito made with organic beans and rice! Anyway, plenty of “bread” items. I have yet to find a good price for sandwich bread – so far only found online and not yet in any of the stores I regularly shop at.

Specialty foods usually cost more than normal foods, and most lack good flavor – not tasting as good as normal foods and favorites. However, as more people demand and buy Gluten-Free foods, with more stores allowing more space to stock more and with a greater variety of them, the prices are coming down! Wanting to gain more customers, the makers of those foods are finding ways to improve the taste with better flavors.

I’m not limited to buying Gluten-Free. There are plenty of normal foods that do not have wheat/gluten in them, which are still safe for me to consume.

The recent increase in Gluten-Free foods stocked by stores indicate an increase in customer demand. In turn the increase in customer demand indicates an increase in number of people who have Celiac Disease. It is genetic. My sister got the symptoms soon after she turned age 60. I got the symptoms about 10 months after I turned age 60 – I turned age 61 on 5 March 2017.

The short description: “A disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food.”

More from…

“Celiac disease is a serious genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.  It is estimated to affect 1 in 100 people worldwide.  Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.”


“Currently, the only treatment for celiac disease and non-celiac wheat sensitivity is lifelong adherence to a strict gluten-free diet. People living gluten-free must avoid foods with wheat, rye and barley, such as bread and beer. Ingesting small amounts of gluten, like crumbs from a cutting board or toaster, can trigger intestinal damage.”

It usually takes 2 years for damage to the small intestine to heal as result of being on a Gluten-Free diet.

Special Report by Jim Lantern in Norman Oklahoma

Sunday 12 March 2017

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Categories: Food, Health | Tags: , , , , , , , , , , | Leave a comment

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