Most people seem to be following a gluten free diet in an attempt to change their lives for the better. And there is nothing wrong with that considering it offers a host of benefits. To follow a gluten free diet, you need to avoid wheat and some other grains while settling for substitutes that provide nutrients for a healthy diet.
For those who might have missed, a gluten free diet is an eating plan that excludes foods containing gluten. Keep in mind gluten is a protein present in wheat, barley, rye, and triticale- a cross between wheat and rye.
A gluten free diet is a must-follow when looking forward to managing signs and symptoms of celiac disease and other medical conditions associated with gluten. Moreover, this meal plan remains to be popular among individuals who have been diagnosed with a gluten-related medical condition.
It is highly popular among individuals with celiac disease, Non-celiac gluten sensitivity, gluten ataxia, and wheat allergy. In a nutshell, celiac disease is a condition in which gluten triggers immune system activity that damages the lining of the small intestine. Over time, this damage hinders the absorption of nutrients from food.
As we conclude, you need to know that following a gluten free diet calls for paying careful attention to food choices, the ingredients found in foods, and their nutritional content. The good news is many naturally gluten-free foods can be a part of a healthy diet. These include fruits and vegetables, beans, seeds, eggs, lean, and most low fat-dairy products.
Either way, you should ensure that you avoid all foods and drinks containing wheat, barley, rye, triticale and, oats. Even though oats are naturally gluten-free, they may be contaminated during production with barley, wheat, or rye. Oat and oat products labeled gluten free diet have not been cross-contaminated. Some individuals with celiac disease, however, can’t tolerate the gluten-free-labeled oats.
For those who are into purchasing processed foods, be sure to read labels to determine if they contain gluten. Foods containing wheat, rye, and barley, or an ingredient derived from them should be labeled with the name of the grain in the label’s content list.
