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?
For those following a gluten-free diet who also happen to love fried foods, one of the most frustrating things is that so many of these foods are coated or filled, with breadcrumbs. I haven’t found gluten-free meatballs yet (though you’d think they’d accompany the gluten-free pasta that’s out there in certain restaurants!) but I did find some great crab cakes that you can easily heat up at home.
Blue Horizon Wild (www.bluehorizonwild.com) makes gluten-free “Maryland Style Crab Cakes.” They come frozen, two per box and I found them at Wegmans (www.wegmans.com). The box claims they are a “good alternative” for “sustainability” and contain Omega-3s. While the sodium count is high (510mg per cake), the flavor is great. If you’re concerned about too much sodium (and who isn’t these days) perhaps try one cake as part of a well-balanced meal that includes a salad and vegetables.