this post was submitted on 18 Feb 2024
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The people being mocked are the ones who have made "gluten free" trendy and that labelling far less reliable for folks with celiac.
On the contrary, since gluten-free food became trendy, there's been more of it on offer, which is better people with coeliac disease. The problem arises when chefs and cooks start thinking gluten-intolerant people are asking for gluten-free food because it's trendy, so they decide to just run the risk of poisoning someone because they think they know better. I used to have a chef like this, and he ended up poisoning someone. Massive cunt, he was.