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What I find interesting is that when I first qualified as a dietitian many, many years ago, nobody wanted to be gluten free.
Celiacs hated being gluten free, because actually, there wasn't an awful lot of choice out there.
And the foods out there that were provided were really high in fat, really unpalatable, and really high in salt, and nobody wanted to do it.
Listen to native speakers pronounce “celiacs” in real conversational contexts with synchronized timestamps and subtitles.