Gluten-free: Not always the answer

QUESTION: How do you turn a food that is high in sugar, salt and fat into a health food? Answer: Call it gluten-free.

This may be a popular flippancy in the coeliac community but the fundamental question is attracting serious discussion.

Is the gluten-free boom simply a food fad, propagated by opportunist entrepreneurs, or is the demand for these products backed by evidence for increasing prevalence of non-coeliac gluten sensitivity (NCGS)?
The dramatic rise in prevalence of coeliac disease is beyond doubt. Rates have