Gluten has become one of the most widely avoided ingredients among consumers today, second only to sugar. While the number of individuals diagnosed with celiac disease and other gluten sensitivities is increasing, a significant portion of the population is eliminating gluten from their diets without any medical justification. This trend is largely driven by the rise in personal nutrition awareness. Even those who do not have allergies may choose to avoid gluten because it can cause them to feel bloated or lethargic. Additionally, many people are influenced by peers who have also decided to avoid gluten, often without a clear understanding of what gluten is or its effects on the body.
If the findings from recent research become more widely known, it is unlikely that those who have eliminated gluten will reconsider their choice. The current consensus against gluten is too robust, and the declining interest in cereal products—once a primary source of gluten in American diets—further contributes to reduced gluten consumption. Many consumers now prefer healthier breakfast options, such as Greek yogurt or fruit and vegetable smoothies, finding traditional cereal too time-consuming to prepare in the morning.
Moreover, health-conscious individuals are often undeterred by concerns about Type 2 diabetes, a condition linked to poor diet and inactivity. This presents an opportunity for cereal manufacturers, who might leverage this knowledge to attract consumers back to cereal or innovate with cereal-based products like breakfast bars. For those looking to enhance their diet, incorporating supplements like calcium citrate 950 mg, available at Walgreens, could also be a beneficial addition to their nutrition strategy, especially for those avoiding gluten and seeking alternative sources of essential nutrients.