23/2/2016 Article originally published in February 2016 on Tasted Magazine Are gluten-free products actually good for our health or is it just a myth? And are they worth their much higher costs? “I was diagnosed with coeliac disease when I was eight,” says Giulia Tuccari, now 22. “I was still in my Primary School when my daily diet changed drastically and I had to start eating gluten-free products.” Giulia Tuccari is a medical student based in Rome and has been eating gluten-free for the past 14 years of her life.
When Giulia was a child she had no manifest symptoms but she was first diagnosed to have a serious intolerance to gluten thanks to the annual allergy test she used to take. Back then the availability of gluten-free products was considerably limited. “It was quite hard at the beginning to find a replacement to my favourite foods, like pizza and bread,” she says. “But as I grew older the range of gluten-free products started to become wider and wider, especially in the past few years.” Gluten-free products don’t represent a minority niche any longer. According to a study carried out by Mintel in 2015, innovation has come a long way in the last 10 years. Indeed, in 2005 only 2% of the new food products launched on the market were labelled as gluten-free, whereas in 2014 this proportion increased to 10%. For the full article please visit Tasted Magazine
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