What is the biggest need or problem celiac's are still having in 2020

[RobMass]

I am going on almost 15 years being gluten free. 

I have seen gluten free trend up and trend down, I think thats good for us. We have new products, lots of foods online and at restaurants we can order from and apps to find them.

But when I look at my own life I find it still challenging to manage a gluten-free life but alot easier than in 2005. But once you get past the hassle I cant tell any issues that are really challenging these days. Is gluten-free still as popular as it was 8 years ago, are we lacking anything, tests? foods, recipes etc?

What is needed by newly diagnosed people and those that have been around awhile. What are some of the challenges today? Just curious I have not really been involved and trying to see what I am missing. Thanks

 

[notme]

crescent roll dough in the can!!!!!!!  I am so hopeful, I check the poppin' fresh aisle every shopping trip.  ? 

gluten-free oyster sauce, packaged wonton wrappers, phyllo dough....

[Scott Adams]

Awareness has certainly increased, as has the total number of people on a gluten-free diet, and most are on it due to self diagnosed gluten intolerance, or the perception that it is healthier. This has led to many restaurants, even large pizza chains, to add "gluten-free" items to their menu, even when the chance of cross contamination in those restaurants is very high. These traps can give celiacs a false sense of security, and lead to a relapse.

[Keight]

I do not know, RobMass. I have been on the carnivore diet for two plus months now. I can eat without fear, I hit all my nutrients, I am absorbing a lot more of my food and my skin is better than ever. 

 

It is a bit of a cop out to live this way, but my mind is so much more at ease than navigating eating out, food labels etc. I am actually having fun with all the organs, fats and cuts of meat I had never tried. I cannot enjoy my food when worrying about whether my food is going to make me ill or out of sorts for weeks. 

[MauraThomas]

Just a thought, but hundreds of years ago, there weren't nearly as many people with celiac disease, because there was less gluten in everything. Today's bread has so much more gluten in each and every loaf. If there was a way to go backward in the way some food is grown and processed, perhaps the amount of new diagnoses would lessen. Otherwise it seems each generation will have a higher percent of people suffering. Does this make any sense?

As for my biggest challenge, I'd say it's going to family and friend gatherings. I'd prefer to always just bring my own food, even though it's awkward and not much fun. But even worse is when the hosts surprise me with gluten free options. I never really know if they're safe or not.