1.0HappyCowhttps://www.happycow.net/blogPureVeganhttps://www.happycow.net/blog/author/PureVegan/rich600338<blockquote class="wp-embedded-content" data-secret="F37zNkrDY4"><a href="https://www.happycow.net/blog/the-gluten-free-vegan/">The Gluten-free Vegan</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/the-gluten-free-vegan/embed/#?secret=F37zNkrDY4" width="600" height="338" title="“The Gluten-free Vegan” — HappyCow" data-secret="F37zNkrDY4" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2012/08/780px-Vegan_food_pyramid.png500269Have you noticed a new gluten-free section at your local grocery store pop up in the last year or so?  For those people suffering from Celiac disease this is a welcoming new trend but those people are only about 1% of the US population, so why do they get a special section when we have by far more people dealing with other diet related issues, like peanut and tree nut allergies (affecting 3.3 million Americans)?  It’s because there’s a new diagnosis called gluten-sensitivity or gluten-intolerance as well as a few books lately that have gained a lot of popularity on the subject.  According to the market research firm Mintel, Americans will spend an estimated $7 billion this year on foods labeled gluten-free but the best estimates are that more than half the consumers buying these products don’t have any clear-cut reaction to gluten.  So why are they buying it?  Perhaps they think it will help them lose weight, make them feel better or because they mistakenly think they are sensitive to gluten. What Is Gluten and Where Is It Found in Food Sources? Gluten is a protein composite that appears in foods processed from wheat and related species including barley, […]