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 in
The 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?