Diet, it seems sometimes, is the new black. We define ourselves at parties, restaurants, book groups, and lunch meetings with
our current choices in paleo, keto, lacto-ovo-vegetarian, pescatarian, and flexitarian
(the most confounding label of all, this refers to those who eat mostly plant-based
foods but occasionally eat meat, poultry, or fish, too) or, more specifically by allergen-induced
avoidances: gluten free, wheat-free, dairy-free, etc. Out with friends the other night,
one diagnosed and definitively celiac friend was discussing with another, who works
as a restaurant server, the frustration of those who adamantly order that gluten-free
fare be specially prepared for them, and then follow that order with a request for
a (yeast-based and therefore gluten-laden) craft beer. In a world overflowing with
this kind of diet-based identity labeling mania, in approaching a book that is part
of the Idiot's Guide series, it is hard not to expect more of the same.
To read this article in full you will need to make a payment
© 2019 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.