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Actually, gluten-free means that there's a very small proportion of gluten in relation to the product, not that 100% of it has been removed.

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"The current international Codex Alimentarius standard allows for 20 parts per million of gluten in so-called "gluten-free" foods" - http://en.wikipedia.org/wiki/Gluten-free_diet

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It's enough to prevent exacerbation of symptoms for those with gluten sensitivity, but it's not a complete removal.

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What I'm responding to is the fact that most foods don't contain gluten in the first place and people who are severely allergic to gluten know better than to eat foods in which gluten has been "removed" from the food through some chemical process (which is extremely rare, by the way, I can think of only one such product off the top of my head... much more common is accidental cross contamination which is a constant worry for celiacs and gluten intolerant people).

Celiacs don't even eat food prepared in the same production environment as foods that contain gluten. The sentiment that these people are deluding themselves because their very careful planned and meticulously controlled gluten free diets still contain gluten is preposterous.

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