I've considered this quite a bit, capitalism is a blessing and a curse in this case- an expanded market will always increase opportunity for sellers, but they will only provide what is demanded. So...many times not the tight cross contact or supply controls that are medically necessary for the people who need them the most. My B-school training suggests to me that there is a waxing and waning of demand in the general public and likely a waxing and waning of supply to match! (As opposed to the medically necessary community, whose demand stays constant)
That’s a really insightful point, and I think you’ve captured the dilemma well—capitalism is both a driver of innovation and accessibility but also a system that prioritizes demand over need. The rise in gluten-free options has been largely fueled by the broader consumer market, rather than just the medically necessary community, and while that has given us more choices, it also comes with the risk that, as demand fluctuates, supply could follow suit.
I completely agree that cross-contact control is one of the biggest concerns. Many products labelled "gluten-free" in mainstream markets are produced in facilities where cross-contamination risks aren't taken as seriously as they should be. When gluten-free is treated as a lifestyle trend rather than a medical requirement, some companies may cut corners, reducing the reliability of what’s available to those of us who genuinely need it.
Your point about the waxing and waning of demand is particularly interesting. We’ve already seen this with veganism—initially booming with rapid product expansion, but now reportedly losing some of its mainstream momentum. If gluten-free follows a similar path, we may see some brands exit the market or reduce their offerings. However, I hope that the core demand from those with celiac disease and other gluten-related disorders will keep a stable foundation of safe, high-quality products available.
It raises an interesting question: how do we ensure that gluten-free options remain widely available and safe, even if the trend dies down? Perhaps it’s about continued advocacy, better regulation, and making sure companies understand that there is a core customer base that isn’t going anywhere. Would love to hear more thoughts on this from others, too! (Sorry for the long reply - I got a bit carried away!)
I think you're right. I've observed that countries with strong celiac advocacy organizations, and clear certification oversight have large amounts of safe gluten free products
Roy, thank you for writing such a thoughtful post about gluten free eating by choice vs necessity. I will say in the 20+ years living with celiac disease I have seen much change. When I was first diagnosed, people/restaurants had never heard of gluten and had no way of knowing if their food/kitchen was safe for me to eat. I have seen the grocery stores go from no gluten free products to exploding with product. I have also noticed the phenomenon of servers asking if you need gluten free for preference or necessity and have had more salads with croutons to "pick off" than I'd like to remember.
I think companies certainly would back off of making gluten free products if the demand went away. I also don't think this is a terrible thing, as there is so much processed garbage to purchase that isn't benefiting anyone, just trying to fill the void of gluten filled processed garbage. I believe celiac disease is prevalent enough that basic gluten free products will remain accessible, tested and labeled as safe.
When I was diagnosed with celiac disease, I had to become an "ingredient" shopper, not a product shopper as there were no GF products. I learned the art and appreciation for cooking all of my own food. There were no "easy" buttons and I couldn't just run out and grab something. The adjustment period was hard, but I found a part of myself I otherwise may have never found. I found a person who loved to cook and experiment in the kitchen.
My hope is that one day, when people are diagnosed with celiac disease, instead of being told/taught all they cannot eat, they are taught all they CAN eat and offered cooking and shopping classes to make the transition easier. Proper tools to succeed and thrive in a world that is not always friendly or knowledgable.
This is not to say that I don't wish to go out and eat something delicious at a restaurant. However, at this point I find the food to be disappointing and overpriced and not worth the calories.
That’s such a thoughtful and well-articulated perspective—thank you for sharing your experience! It’s fascinating (and a little frustrating) to hear just how much has changed over the past 20+ years. The shift from gluten being virtually unheard of to becoming a mainstream dietary concern has certainly opened doors, but as you pointed out, it has also led to new challenges, like restaurants failing to take cross-contamination seriously and the overproduction of highly processed gluten-free junk food.
I completely agree that celiac disease is prevalent enough to maintain a baseline level of safe, tested, and labeled gluten-free products, even if the trend fades. But I also love your point about being an "ingredient shopper" rather than a "product shopper." It’s a mindset shift that can be incredibly empowering—focusing on whole foods, learning to cook from scratch, and truly understanding what goes into your meals. In many ways, that approach offers more freedom than relying on processed gluten-free substitutes.
Your hope for a future where newly diagnosed celiacs are guided toward what they can eat rather than just a list of restrictions is such a powerful one. It’s an overwhelming transition, and proper education around shopping, cooking, and dining out could make an enormous difference. There’s so much joy in discovering new ways to cook and enjoy food, and I love that you found a passion for experimenting in the kitchen through this experience.
As for dining out—yes, that’s such a struggle. The inconsistency in restaurant experiences, the overpriced (and often underwhelming) meals, and the constant worry about contamination make it feel like more of a risk than a treat. While I do love finding places that get it and do gluten-free properly, I think many of us have reached the same conclusion: it’s often easier, safer, and more satisfying to cook something amazing at home.
Thank you again for sharing your journey—it’s such a valuable perspective, and I really appreciate it!
Thank you Roy for starting the conversation and participating in the discussion! It is an important conversation and important to reflect on the future of gluten free foods.
I've considered this quite a bit, capitalism is a blessing and a curse in this case- an expanded market will always increase opportunity for sellers, but they will only provide what is demanded. So...many times not the tight cross contact or supply controls that are medically necessary for the people who need them the most. My B-school training suggests to me that there is a waxing and waning of demand in the general public and likely a waxing and waning of supply to match! (As opposed to the medically necessary community, whose demand stays constant)
That’s a really insightful point, and I think you’ve captured the dilemma well—capitalism is both a driver of innovation and accessibility but also a system that prioritizes demand over need. The rise in gluten-free options has been largely fueled by the broader consumer market, rather than just the medically necessary community, and while that has given us more choices, it also comes with the risk that, as demand fluctuates, supply could follow suit.
I completely agree that cross-contact control is one of the biggest concerns. Many products labelled "gluten-free" in mainstream markets are produced in facilities where cross-contamination risks aren't taken as seriously as they should be. When gluten-free is treated as a lifestyle trend rather than a medical requirement, some companies may cut corners, reducing the reliability of what’s available to those of us who genuinely need it.
Your point about the waxing and waning of demand is particularly interesting. We’ve already seen this with veganism—initially booming with rapid product expansion, but now reportedly losing some of its mainstream momentum. If gluten-free follows a similar path, we may see some brands exit the market or reduce their offerings. However, I hope that the core demand from those with celiac disease and other gluten-related disorders will keep a stable foundation of safe, high-quality products available.
It raises an interesting question: how do we ensure that gluten-free options remain widely available and safe, even if the trend dies down? Perhaps it’s about continued advocacy, better regulation, and making sure companies understand that there is a core customer base that isn’t going anywhere. Would love to hear more thoughts on this from others, too! (Sorry for the long reply - I got a bit carried away!)
I think you're right. I've observed that countries with strong celiac advocacy organizations, and clear certification oversight have large amounts of safe gluten free products
Roy, thank you for writing such a thoughtful post about gluten free eating by choice vs necessity. I will say in the 20+ years living with celiac disease I have seen much change. When I was first diagnosed, people/restaurants had never heard of gluten and had no way of knowing if their food/kitchen was safe for me to eat. I have seen the grocery stores go from no gluten free products to exploding with product. I have also noticed the phenomenon of servers asking if you need gluten free for preference or necessity and have had more salads with croutons to "pick off" than I'd like to remember.
I think companies certainly would back off of making gluten free products if the demand went away. I also don't think this is a terrible thing, as there is so much processed garbage to purchase that isn't benefiting anyone, just trying to fill the void of gluten filled processed garbage. I believe celiac disease is prevalent enough that basic gluten free products will remain accessible, tested and labeled as safe.
When I was diagnosed with celiac disease, I had to become an "ingredient" shopper, not a product shopper as there were no GF products. I learned the art and appreciation for cooking all of my own food. There were no "easy" buttons and I couldn't just run out and grab something. The adjustment period was hard, but I found a part of myself I otherwise may have never found. I found a person who loved to cook and experiment in the kitchen.
My hope is that one day, when people are diagnosed with celiac disease, instead of being told/taught all they cannot eat, they are taught all they CAN eat and offered cooking and shopping classes to make the transition easier. Proper tools to succeed and thrive in a world that is not always friendly or knowledgable.
This is not to say that I don't wish to go out and eat something delicious at a restaurant. However, at this point I find the food to be disappointing and overpriced and not worth the calories.
That’s such a thoughtful and well-articulated perspective—thank you for sharing your experience! It’s fascinating (and a little frustrating) to hear just how much has changed over the past 20+ years. The shift from gluten being virtually unheard of to becoming a mainstream dietary concern has certainly opened doors, but as you pointed out, it has also led to new challenges, like restaurants failing to take cross-contamination seriously and the overproduction of highly processed gluten-free junk food.
I completely agree that celiac disease is prevalent enough to maintain a baseline level of safe, tested, and labeled gluten-free products, even if the trend fades. But I also love your point about being an "ingredient shopper" rather than a "product shopper." It’s a mindset shift that can be incredibly empowering—focusing on whole foods, learning to cook from scratch, and truly understanding what goes into your meals. In many ways, that approach offers more freedom than relying on processed gluten-free substitutes.
Your hope for a future where newly diagnosed celiacs are guided toward what they can eat rather than just a list of restrictions is such a powerful one. It’s an overwhelming transition, and proper education around shopping, cooking, and dining out could make an enormous difference. There’s so much joy in discovering new ways to cook and enjoy food, and I love that you found a passion for experimenting in the kitchen through this experience.
As for dining out—yes, that’s such a struggle. The inconsistency in restaurant experiences, the overpriced (and often underwhelming) meals, and the constant worry about contamination make it feel like more of a risk than a treat. While I do love finding places that get it and do gluten-free properly, I think many of us have reached the same conclusion: it’s often easier, safer, and more satisfying to cook something amazing at home.
Thank you again for sharing your journey—it’s such a valuable perspective, and I really appreciate it!
Thank you Roy for starting the conversation and participating in the discussion! It is an important conversation and important to reflect on the future of gluten free foods.