PIP COURTNEY, PRESENTER: Here is our report on why farmers should take heed of the latest dietary fad.
Over the last decade, gluten-free food has gone from being ridiculed for its lacklustre taste and texture to a way of life for hundreds of thousands of Australians. What started out as a dietary necessity for people with coeliac disease has gained much wider acceptance with around 10 per cent to 15 per cent of the population steering clear of the group of proteins most commonly found in wheat.
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