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Food fads come and go but this one has been sticking (sorry!) around for a while now. Some science was applied, and then in the way that science works, some more science came along. Writing about science working correctly seemed to be a suitable topic for an article in Australasian Science magazine.
I lived in the Blue Mountains West of Sydney for several years, an area which gave every impression of being the food fad capital the world. I remember having coffee in a cafe where the salt and-pepper containers on the table were labelled "All Natural", neither cane sugar nor aspartame were available to sweeten the coffee and the gluten-free scones disintegrated into a pile of crumbs at the first attempt to break them in half. My local pub bistro advertised gluten-free steak.
Gluten intolerance seems to be the dietary fad du jour, and there is a specific medical condition related to this intolerance. To quote the Royal Australian College of General Practitioners:
I couldn't help myself in a Blue Mountains restaurant and I ordered extra gluten on this (almost) vegetarian meal.
The waitperson smiled and she came back with an extra slice of toast on the plate.