Everytime I think we're making progress, I'm reminded how much work we have to do to educate the general public about the gluten-free diet.
Two things happened today. The first was when I was buying a loaf of Udi's bread at Costco (the best deal going on gluten-free bread, as far as I'm concerned -- a 30-ounce loaf for $6.79).
As I was picking up my loaf, a couple was looking at the Udi's shelf and decided they wanted to try it because it was a whole grain bread and it might be good. I told them there was no reason to buy a gluten-free bread unless they are restricted to a gluten-free diet. They appeared to be very confused but took my advice and put their loaf back on the shelf.
The second happened when Channel 4 news at 5:00 had a report about lupin in gluten-free foods.
If you missed this story last week, the FDA was warning people about a legume called lupin that is causing an allergic reaction for some consumers. The FDA said it is found in many gluten-free products as a substitute for wheat flour, but many people are not aware of it. If you have a peanut allergy, lupin could cause a reaction.
Anyway, Mary Baer teased the story by talking about a potential problem for people who have turned to the "latest trend in health-concious eating," a gluten-free diet.
I wanted to scream.