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(article, Culinate staff)
Last Sunday's New York Times included a feature about the rise of the gluten-free-food industry. The National Foundation for Celiac Awareness applauded gluten-free diets getting such attention, but noted that the story's title — "Should We All Go Gluten-Free?" — is misleading. After all, the article focuses not the potential health benefits of going gluten-free, but on the food industry's attempts to capitalize on a trend: our increasing national awareness of gluten intolerance and celiac disease. "A niche market is going mainstream," concludes author (and celiac sufferer) Keith O'Brien. But his closing quote, from a food-industry spokesman, is telling: "It's millions of people with nowhere to turn, but us." Well, actually, it's perfectly possible — and preferable — to cook your own gluten-free meals, without having to rely on processed products. No diet has to come out of a box.