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The Food section of today's (Jan 5th) Milwaukee Journal-Sentinel has an interesting article, "This is the New That." It's written by a  J-S staff writer and discusses the new food trends for the upcoming year.  

At #10 is "Gluten-free is the new nut-free." It seems the almost every other cookbook journalists are getting to evaluate is on gluten-free food.  The article credits the trend to increased awareness of research which has "estimated that 1 in 133 Americans has celiac disease," and other forms of gluten sensitivity.  It notes, "And unlike nuts, which are obvious in most foods, gluten can be hidden ingredient lurking in unexpected applications..."  It's short and to the point although "allergists" get the credit for the research. 

Find in online at http://www.jsonline.com/features/food/112834574.html along with the Top 9 Trends... 

Elsewhere in the Food section is a column called FOOD CHAIN Read, Watch, Click.  It reviews various food-related resources--books, tv, web.  This week's featured product is the cookbook "The Cake Mix Doctor Bakes Gluten-Free" (Classic Cakes, Cookies, Brownines, Bundts, and Bars), by Anne Byrn, Workman $14.95.  It mentions that the author discusses the differences between traditional & gluten-free ingredients and cooking with them.   It found that link too--  http://www.jsonline.com/features/food/112834184.html

It seems the 2011 will be the year that all the work on celiac awareness starts of pay off in the mainstream marketplace..  

Bev in Milwaukee  


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