What is Gluten Free?

Gluten-free refers to foods or products that do not contain the protein gluten. Gluten is a type of protein found in wheat, barley, and rye. It is used in many types of food, including bread, pasta, cereals, and baked goods, to give them structure and texture.

Due to celiac disease, an autoimmune condition that damages the small intestine when gluten is taken, some people adhere to a gluten-free diet. Gluten consumption can cause symptoms like diarrhoea, stomach pain, and malnutrition in persons with celiac disease. For celiac disease, a rigorous gluten-free diet is the only option.

Others adhere to a gluten-free diet due to non-celiac gluten sensitivity, a disorder that exhibits symptoms comparable to celiac disease but does not result in the same degree of small intestine damage. Another reason some people adhere to a gluten-free diet is for weight loss or personal choice.

Avoiding foods containing wheat, barley, and rye is crucial if you want to follow a gluten-free diet. You should also carefully examine product labels to be sure they don’t. Rice, corn, quinoa, and oats are just a few examples of gluten-free grains and goods that can be used as substitutes for goods made from wheat.

Although most individuals won’t need to in order to lead a healthy lifestyle, anyone can maintain a gluten-free diet.

Anyone with one of the three conditions listed below should think about consuming no gluten:

In gluten intolerance, the body is unable to digest the protein; in dermatitis herpetiformis, a subtype of celiac disease, the immune system assaults the skin; and in celiac disease, the small intestine is attacked by the disease