The January/February issue of Natural Health Magazine features a blurb on page 28 discussing how--according to the Mayo Clinic--about 1.8million people have celiac disease. It also mentions--according to a study published inThe American Journal of Gastroenterology--that about 1.6million people are eating gluten-free. If that's the case, here's my question: why is a loaf of gluten-free bread (and other products) still so expensive? I'm currently paying between $5.50 and $6 per loaf at my local (chain) grocery store. How about you?
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