The issue, though, is when restaurants, grocers, etc. mistake a legitimate medical condition with a trendy fad diet and not take one's gluten-free requirements seriously (e.g. not paying attention to sources of gluten cross-contamination, or not paying attention to which ingredients actually have gluten). They should be erring on the safe side and assuming that all requests for gluten-free are due to a medical condition requiring it, but when the number of gluten-free fad dieters vastly exceeds the number of people who actually need a gluten-free diet, the likelihood of safe-side erring decreases without some other reason (like stronger requirements for "gluten-free" foods, including both ingredient and preparation standards).