I have to admit that that surprises me, but clearly you would know, being much closer to it. I was basing my thoughts on the “carb-free”/”low-carb” trend of a few years back, where a bag of frozen broccoli would be labeled as such.
You are 100% totally correct that some people treat it as a fad, and they are doing damage to those who need it.
Also, since you mentioned “low-carb”, there is some evidence that low-carb dieting can help turn on the gene in people with it, which would explain some of the increase in Celiac patients. They don’t know how, exactly, but they suspect that the dormant gene is activated when someone eats no wheat on a low-carb diet and then starts back to a regular diet again.
Repeated Celiac damage to the intestines lead to issues damage being done to receptors in the small intestines. The gluten receptors in the intestines also handle corn and milk, so if they are irreparably damaged, the ability to digest those goes, too. If those are gone, finding stuff to eat is even harder.
Plus, the damage eventually leads to a much higher cancer risk.
I wish I didn’t have this.