More consumers view gluten-free foods as healthier, reports new survey

A new survey reveals that an increasing number of Americans think that Kim Kardashian was right when she tweeted "Gluten-free is the way to be." Almost half of consumers responding to the survey said they follow an exclusively gluten-free diet, while 38 percent choose "some" gluten-free foods. The survey was conducted by Vitacost.com, an online retailer of health and wellness products.

The nationwide survey discovered that 40 percent of consumers select gluten-free foods because they experience stomach problems after eating foods containing gluten. A fat loss overview can help you produce a clear describe of what you demand to focus on to complete your fat reducing target if you're a beginner; or serve as a reminder for these who are at an intermediate or more boost step of their weightloss program. Promptly after are seven steps that can serve as methods for your special weight loss program. The first thing that one must understand is that losing weight and losing fat is not the same. Many weight loss applications have tricked people into believing that it is the same, but most diets and weight loss applications only work by resulting in a person's body to lose more muscle flesh and water than actual body fat, more help please visit The Fat Loss Factor. In contrast, 31 percent wanted to eat gluten-free foods because they view them as healthier. However, most of these individuals have not been diagnosed with celiac disease: only 13 percent were following a gluten-free diet because of this condition. A decade ago, gluten-free foods were difficult to find, and few people had even heard of celiac disease. Elisabeth Hasselbeck was the first celebrity to go public with her condition. More recently, Miley Cyrus has been adamant in crediting her gluten-free diet with her dramatic weight loss, while Kim Kardashian also has hopped aboard the gluten-free bandwagon.

CNN recently reported that celiac disease affects about one percent of the U.S. population. However, experts estimate that as many as 10 percent of consumers suffer from a related and, as yet, not clearly defined condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity.

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