​Gluten Free: Fad, Trend or Real Epidemic

That byline alone is going to get some people’s attention probably annoying the hell out of some. And most likely they are people I know and value. After cooking umpteen thousands of meals in various situations over 40 years in the hospitality industry I am amazed at how many people now want gluten-free. So it made me ask the question is this an epidemic, a fad or a trend?

Consider this. Four years ago I moved to Fargo from Houston, Texas where I was a chef for about 23 years. I cooked in hotels, restaurants and private clubs. In that time period I honestly don’t recall requests for gluten free meals, we had our share of vegetarian and the occasional vegan. And those requests increased in recent years, but gluten-free well none.

In the few years I have been cooking in Fargo I have seen a dramatic increase in the want for gluten- free dishes. It made me wonder why, what was happening out there? The TV is still full of obnoxious commercials for every pizza company out there and they weren’t touting gluten-free pizzas. So, why aren’t the high profile pizza companies touting ads for gluten free pizza? Is it because only 1 percent of the population truly suffers from celiac disease. Is being gluten-free “a white collar, urban, left-wing fashion” as Jeffrey Kluger of Time magazine has suggested?

Whatever the reason it is making a lot of people wealthy. Slap gluten free on a $2 loaf of bread and now it is $6.50. Chobani yogurt and Green Giant products have always been gluten-free, now they are labelled as such probably with a price hike. My concern is does this faddishness take away from the seriousness of celiac patients suffering from this nasty infliction? And can the average sufferer afford it? Makes you wonder about that previous question, is it a fashion or a fad?

So why the increase in gluten free and what is driving it? If only one percent of the population actually suffer from celiac then why the major increase in those requesting gluten free? Is it a dietary form of weight loss? What about all those marathoners who load up on pasta for a run and who are thin as rails. When actress Jennifer Lawrence refers to it as the “new fashionable eating disorder” it shines a light on “some” exploiting a serious situation.

Some will say it is to lose weight, beat fatigue, slow diabetes and, the best yet, cure Alzheimer’s. Gluten has been a part of our lives for eons. Wheat “the chaff of life.” So it confuses me as to the recent surge in non-gluten foods. While reading a British paper, I recently came across an article asking the same questions. This is not just an American trend but it’s happening on a somewhat global scale, but only in Western societies.

I thank my lucky stars that I don’t have to suffer through celiac disease and any other affliction that would tell me no great hot fresh bread out of the oven for you sonny boy or sorry no pasta with clam sauce. So why here, why Fargo? Are we the epicenter of over manipulated wheat products that has generated the “war on gluten”? Is this gluten apocalypse the Midwest has been waiting for?

I don’t think so as Miss Debbie still reigns supreme at our grocery stores. I think we are fortunate, that we have a strong minded, dedicated community looking out for the future and one another to ensure we have good wholesome foods eat. Thanks to all the farmers and activists.

All I know is that the people truly suffering from celiac or gluten-ataxia, two truly gluten derived diseases should be recognized for the devastation they can cause an individual and their families. I just hope they can afford a $6.50 loaf of bread.