What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust. The Canadian market for gluten free products grew 26% between 2008 and 2012, and the sales for gluten-free foods in Canada has been estimated at upwards of $460 million despite the relatively low numbers of Canadians who require gluten free foods due to a diagnosis of Celiac disease (1%) or non-celiac gluten sensitivity (6%) (Agriculture and Agri-foods Canada, 2014). The most common reasons to avoid gluten given by those without a medical need to do so include “digestive health,” “nutritional concerns,” and “weight loss” (Agriculture and Agri-foods Canada, 2014). Calling Alan Levinovitz’s book, The Gluten Lie: And Other Myths About What You Eat timely is an understatement.

Researchers should cite this work as follows:

• Brady, J., (2025), "The gluten lie: And other myths about what you eat by Alan Levinovitz", HSSCommons: (DOI: 10.15353/cfs-rcea.v3i1.96)

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1. gluten
2. Nutritionism

Original publication: Brady, Jennifer. "The gluten lie: And other myths about what you eat by Alan Levinovitz." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 3, no. 1, 2016, pp. 124-126. DOI: 10.15353/cfs-rcea.v3i1.96. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.