I read recently that old-fashioned made breads may actually be edible by the gluten intolerant - the gluten is broken down over time as the bread rises and rests. I recently tried some sour dough bread at a local restaurant, and found that I can actually tolerate it quite well. As far as I know, there's no way to make sour dough bread in a quick, industrial way that skips the process you think is how bread is made.

For me, experiments are on-going to see if this is a real result, or just my wishful thinking - gosh that bread was good!

http://kuow.org/post/live-free-eat-g...ins-washington

the problems (allergies/intolerance) were always there. we are just now able to recognize what is causing some of them.

on the flip side, the ability to digest cow milk is a relatively recent mutation that spread rapidly through proto-european populations.

Except this comment doesn't really mean anything.
Milk is widely marketed and consumed throughout Japan, the relatively recent mutation cited did not affect the people in this area.
http://www.ncbi.nlm.nih.gov/pubmed/1234085
When it comes to milk intolerance environmental factors play a more important role than genetic factors.

The ability to digest seaweed is a relatively recent mutation also.
http://www.nature.com/news/2010/1004...10.169.html#B1

It looks as if we veered a bit from the original topic - "Food Trends On Their Way Out" and started discussions about gluten-free, allergies, etc.

Let's stay on-topic and anyone is invited to start a separate thread on those other topics.

iluv2fly
Moderator, DiningBuzz

Cupcakes have had their run. Wonuts are in, at least for a few months before they follow the same path.

Tell us more about wonuts. Here in London we sort of briefly had cronuts, but were a bit sickly for most people's tastes.

I hope the banh mi trend is on its way out, simply because I love banh mi sandwiches and have eaten far too many "banh mi" that bear nothing more than visual resemblance to real banh mi sandwiches.

I'll also be happy when the overly-hopped beer trend subsides

On the flip side, trends I love:
* Charcuterie -- so many fantastic artisanal meats available these days
* Organic produce -- I'm not militant (I probably couldn't name more than 6 of the dirty dozen), but I appreciate being able to buy organic and not pay $$$ more than conventionally grown produce
* Kale -- I don't care what you say, I think it tastes great
* Craft beer! (Do I need to explain?)

I found the appeal of cronuts a complete mystery.

I actually had to look up "wonut"--waffle/donut for the equally confused. All the associated photos I found looked very appealing!

I certainly hope so.

Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)

Actually, can they stop putting mayonnaise, in all its forms, on everything?

Sadly, can't see that one disappearing...

Last time we had a similar thread (can't find it), somebody mentioned foam. I actually like foam, so hope it doesn't go away. Also like tasting menus, pop-up dinners, and salsify, which I'm seeing more and more. I could do with less celeriac and quinoa

Not a food trend but a dining trend I wish would go away - tipping.

Found the thread! Can't believe it's been over six years...

http://www.flyertalk.com/forum/dinin...food-fads.html

Haven't really noticed it here in NY, but in Northeast Asia...

Agreed nonetheless.

MrDV is in violent agreement on that point. He picked up a Houblon Chouffe IPA Tripel by mistake and found it undrinkable.

The Duvel Tripel Hop is near his limit for hops.

Good call. Aioli was big in London about 5 years ago, but luckily has dwindled significantly. I feel like you're more likely to find it nowadays in smaller, regional cities.

I would however like to see more pesto. It's one of my favourite things on earth, but I try to avoid pasta and so would like to see it on other things.

The Chouffe IPA Tripel and Lagunitas Secret Undercover Shutdown are two of the only uber-hoppy beers that I'll drink by choice. If I knew more about specific varieties of hops, I'd probably understand why I like them but not others, but I don't.