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Gluten Free 2013 – The Evolution of the Gluten Free Diet

The State of the Gluten Free Union

We all share the common goal of good health, prosperity, and spiritual peace for the new year. Over the past year, we have seen the popularity of the gluten free diet continue to grow. Hundreds of thousands of sick people have gravitated toward this way of eating and noted dramatic improvements in their health. In my office alone, I have treated thousands of patients with gluten intolerance and seen miraculous improvements in health. The gluten free diet is a true ally on a path to good health. But as we will see over the next year, the GF diet is not enough to restore or establish good health. Last year, I predicted a dramatic growth in the gluten free market. I also predicted that the availability of “gluten free” junk food would be the crux of this growth, and that this junk food would hinder the healing process for countless gluten free-ers.

What We Saw Happen in 2012:

  • Continued development of a gluten free vaccine and drug treatment options
  • The widespread introduction of substitute grains
  • Hundreds of Research studies linking gluten to various disease processes
  • New research on corn gluten causing damage
  • New research on quinoa being problematic
  • Greater enlightenment on genetic manipulation and modification of grain being part of the gluten free problem

Predictions for Gluten Free in 2013

  • The number of Gluten Free Warriors will continue to grow as more people and more physicians learn of the benefits of the diet.
  • The gluten free food industry will continue to grow and create thousands of new convenient based products.
  • More and more people will stop responding to the gluten free diet as a whole. (The health benefits will not be as noticeable)

This is why the evolution of gluten free is inevitable.

  • Because of the gluten free food industry growth, more people will fail to respond to the traditional gluten free diet.
  • The failure for people to improve on the diet will lead to enhanced popularity of the TRUE gluten free diet.
  • This will lead to an emerging trend toward replacing processed food with real food.
  • This in turn will lead to families rediscovering their kitchens and playing a more active role in their health.

Why This Will Happen

  • People are sick and tired of being sick and tired.
  • People are sick of having doctors dismiss them.
  • There is a growing grass roots movement that is recognizing the importance of food as a major player in health.
  • Drugs and medications don’t heal or cure chronic diseases, food and other lifestyle factors do.
  • One cannot achieve or maintain health eating unhealthy food. Most gluten free labeled products are highly processed, genetically modified, chemically loaded Franken foods – examples of this are Bisquick, Chex Cereals, cake mixes, breads, etc. These foods have become more and more popular. This mass gluten free substitution is part of the problem many will have to overcome in order to restore health. Many health educators and celiac advocates have completely ignored this very important fact. Many educational websites continue to promote overpriced “gluten free” junk food.
  • We have gone through 30 years of dietary foolishness and ignorance. Fortunately, the creation of the internet has allowed for the mass sharing of information.
  • The popularity of the “Green Movement” is growing. This includes “Green Food”

What We Should See From Food Companies

  • A trend toward preparing real food in frozen deliverable packages.
  • A reduction in chemical ingredient usage.
  • A greater use of organic ingredients.

What We Should See Emerge in Medicine

  • Continued efforts at creating a vaccination for celiac disease
  • Traditional doctors moving toward holistic medicine. If you are a physician and want help moving in this direction, contact Casey – via support@glutenfreesociety.org and she can help guide you.
  • A greater focus on food and nutrition as a medicine.
  • Even more new discoveries in the realm of gluten proteins. 2011 saw the discovery of 400 new glutens and gluten like proteins that contribute to celiac disease. 2012 saw more research on the detriments of corn gluten and additional research on quinoa being problematic. 2013 will see an even greater list of new discoveries!

The Cutting Edge

If you are a Health Care Provider and want to get updated on the latest scientific research surrounding gluten sensitivity, join me on March 10th for a special seminar <<< If you want to learn more about how to take control of your health, join me for Glutenology Expo II <<< Always looking out for you, Dr. O – The Gluten Free Warrior    

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One Response

  1. The name of the game is homecooking. Been making my own bread, rolls, pizza dough and birthday cakes with Bob’s Redmill GF flour mixture. The only seudo/alternative grain in there is sorghum I believe.

    My kids love the homemade products. In fact I have to make the bread like every other day. We have to stay away from almond flour due to nut allergies so Bob’s red mill GF flour mixture has been a wonderful find for me and my family.

    Reply

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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. 

If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using this product.

The entire contents of this website are based upon the opinions of Peter Osborne, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Peter Osborne and his community. Peter Osborne encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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