If asked to name current diet trends, most could rattle off any number of no/low/free-from diets currently circulating American culture – no processed sugars, low-carb, dairy free, all protein, Paleo, raw, flexitarian. The list goes on. One of the latest nutrition fads has evolved out of the popular gluten-free diet – experimenting with grain-free foods, reports Mintel.
First it happened for eggs, then for nuts of all kinds, then for dark chocolate, then for wine, then for coffee, then full-fat dairy, now for red meat. It’s the discovery that these natural foods – some of them demonised by health advisors for 30 years or more – not only do no harm but they make a positive contribution to health, says Julian Mellentin of New Nutrition Business.
Removing gluten is one thing, but promoting it and other 'missing' ingredients from foods and beverages sends the wrong message, argues John Stanton, contributing editor and marketing commentator for FoodProcessing.com. [He makes some cogent points! Ed]
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