By Jane Luscombe
A $2 million factory has opened to cope with New Zealand’s growing demand for gluten-free food.
But are they falling victim to fad?
And could it be doing some of them more harm than good?
When you are on a restricted diet it is often the little things you miss.
This new factory in Huntly aims to make life more palatable for those who cannot eat products with wheat, because it contains gluten.
Two popular brands, Ernest Adams and Vogel's, will be entirely wheat-free.
Quality Bakers managing director Roger Gray saw a hole in the market, created by more and more people turning to gluten-free products.
“We thought it was a fantastic opportunity to give them some product that's great tasting and nutritious.”
Avoiding gluten is essential for people with Coeliac disease.
An intolerance sets off an auto-immune response that makes it impossible for them to absorb vitamins, minerals and other nutrients.
But a growing swarm of other people are also cutting gluten from their diet, without any medical evidence they need to.
Many have diagnosed themselves or been told what to do by a naturopath.
Dietician Sarah Elliott says it is becoming the trendy option but should not be done without a proper diagnosis.
“We know about 40 percent of our iron comes from wholegrains and one in three New Zealand women are iron deficient, so taking out gluten is a big problem.”
It also means you are missing out on fibre and in a country with a high bowel cancer rate, that is a risk.
But allergy doctor Rodney Ford argues that current medical criteria for when to go gluten-free are too narrow.
“In my experience many people who do not have Coeliac disease feel great benefits with a gluten-free diet and will stick with it.”
And it is not easy. Sarah Elliott knows the pressure parents feel when their children are not thriving but warns anyone to be very careful before starting a diet for life that they may not need.
3 News