Gluten-free menu marketing on the rise


As a life-long sufferer of celiac disease, Bob Levy has learned the hard way to recognize gluten-free foods on restaurant menus. If he consumes foods containing gluten from wheat, barley, oats or rye, he may endure severe abdominal cramping and nausea, so learning to recognize those gluten-laden ingredients helps.

"When you have this [disease], you can't depend on the [restaurateur or chef] to tell you what you can't have; you've got to know for yourself," says Levy,

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