Did you know that Americans spend $4.2 billion per year on gluten-free foods? Gluten-free is a big, big business. But you probably knew that from visiting your local grocery store.
Many supermarkets are making gluten-free sections a fixture and almost all of us know someone who is embracing a gluten-free diet.
The popularity of gluten-free products is an interesting thing since they are primarily for those who have Celiac disease but they are being embraced by many who just choose to go “gluten-free.” Those who truly are allergic to gluten are in the minority — only about 1% of Americans have the disease. So why do people opt for this diet?
There are oodles of reasons but some popular motives are that they have self-diagnosed themselves with a gluten intolerance, believe that cutting out gluten will help them lose weight, or are just jumping on the newest dietary wagon.
Deciding to elect to go gluten free, especially if you make this decision not just for you but for your whole family, is not one to be taken lightly. It takes commitment, an attention to detail and a willingness to adhere to a strict list of no-nos. But for those who do indeed have a medical reason to avoid gluten, this uptick in gluten products is a blessing.
“Since I have Celiac disease, it’s fantastic for me that the gluten-free food industry is rapidly growing,” April Peveteaux, author of the amazing book Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free said to me of this trend. “Now I can find snacks on the fly, bread substitutes and any number of prepared desserts when I’m outside of my own home. It also means the quality is constantly improving because every company wants to say their product is the best and of course that selling point, ‘You can’t tell the difference!’ I know at some point this trend will end, but until it does I’m stuffing myself with all the gluten-free crackers I can get my hands on.”
But even with all the things out there clearly stated with the words “gluten-free,” there are plenty of things that you would never think contained gluten. Here are five of the most surprising ones.
Soy Sauce
Yes, that sushi and Asian food staple isn’t just soy and salty goodness but many of them have wheat or barley and sometimes both of them. This is one of the most surprising gluten carriers.
“When I discovered that soy sauce contained gluten, that was the biggest shocker,” Peveteaux stated. “It put an abrupt stop to my dining out at Chinese restaurants, which I miss horribly. Luckily wheat-free tamari exists, and I can make my own dang Chinese dishes to enjoy.”
Deli Meats
You would think that animal meats of all things would be gluten-free, but deli meats may indeed include them. Sometimes modified food starch and cereal fillers are used in the processing of the meats, so if you are avoiding gluten, make sure the package is clearly marked “gluten-free.”
Salad Dressing
Is your salad gluten-free? Usually if you passed on the croutons, it would be. But as it turns out, sometimes commercially made salad dressing sneak in glutens in the form of wheat flour in order to make a thicker and creamier product.
