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"Noticed in the supermarket a few days ago the increased visibility of gluten free varients of big brand items. Beyond celiacs and genuine gluten sensitivity, is there any tangible benefits in avoiding gluten containing food stuffs? Or is it a gimmick many manufacturers are using to add a premium (it seems gluten free items are CONSIDERABLY pricier) to ordinarily reasonably priced everyday items?" A relative of mine has celiacs, I tasted some of the gluten free stuff, it didn't taste nice at all. | |||
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"A lot of it you pay extra for when you don't need to if you actually read the label. Tomato sauce for example is gluten free anyway but the special gluten free tomato sauce is twice the price of normal. " Something to do with barely malt vinegar? Recall one of my friends scolding an overly zealous chip shop counter person for nearly smothering their chips in it. Barely malt vinegar (made with barely - a gluten containing grain) is a bit divisive. Some say although made with barely it contains too negligible an amount to provoke so is safe, others avoid completely to minimise potential of reaction. It's wildly expensive though! | |||
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