Oh speaking of gluten free, I had a customer at the store who came in every day and bought as many bags of Bob's Red Mill vital wheat gluten as we had in stock that day - he'd completely clear out the shelf every day, and some days he'd buy a dozen or more 22 oz packages of it. He and his wife ran some kind of restaurant in the area (and he often wore a shirt declaring that he was vegan), but I always wondered what on earth they did with so much gluten flour every single day. I should have asked, but didn't (and I retired from that job a couple months ago, so will no longer have occasion to ask), since my assumption was that they made a lot of bread every day - probably specialty whole grain breads that required a lot of gluten to make the loaves acceptably light and fluffy for most customers tastes.


So obviously there are still people using and eating lots of gluten.