The gluten lie: And other myths about what you eat by Alan Levinovitz

Authors

  • Jennifer Brady

DOI:

https://doi.org/10.15353/cfs-rcea.v3i1.96

Keywords:

gluten, nutritionism

Abstract

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.

Author Biography

Jennifer Brady

Jennifer Brady is a PhD Candidate in the School of Kinesioology and Health Studies at Queen's University.  Her dissertation work takes a socio-historial perspective to explore the professionalization of dietetics as a feminized profession and its evolving relationships with home economics, food, science, and feminism. More broadly her work spans critical feminist perspectives of gender, food, nutrition, fatness, and the body.

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Published

2016-04-04

How to Cite

Brady, J. (2016). The gluten lie: And other myths about what you eat by Alan Levinovitz. Canadian Food Studies La Revue Canadienne Des études Sur l’alimentation, 3(1), 124–126. https://doi.org/10.15353/cfs-rcea.v3i1.96

Issue

Section

Book/Art/Event Reviews