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.