For mass market America who is always late to the party, we should accept this as another move into the right direction as National Restaurant Association's 2014 trend shares with mass America.
Note: Always hold restaurants who claim gluten-free options accountable to provide (A) All gluten-free food ingredients from manufacturer sources (B) no gluten contamination from the kitchen where gluten is often in the air, on cutting boards, utensils, pots, pans, chef aprons and from other wait staff during the wild occurrences in most restaurants kitchens and dining rooms.
Dr. Osborne helps to inform human beings of the harmful effects of gluten, not just wheat. Why? The more the mass public educates themselves or is shown through various mass editorial that gluten-free is important, they'll eventually understand why. See some of Dr Osborne lectures and associates explain the real concerns of gluten in your diet.