Explain Gluten Free Diet

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and spelled. A gluten-free diet is necessary for people with celiac disease, non-celiac gluten sensitivity, and wheat allergy.

Celiac disease is an autoimmune disorder that affects the digestive system. When people with celiac disease consume gluten, it triggers an immune response that damages the lining of the small intestine. This can cause a range of symptoms, including abdominal pain, bloating, diarrhea, weight loss, and malnutrition. Over time, the damage can lead to long-term health problems, such as osteoporosis, infertility, and certain types of cancer.

Non-celiac gluten sensitivity is a condition in which people experience symptoms similar to celiac disease but without intestinal damage. Symptoms may include abdominal pain, bloating, diarrhea, constipation, fatigue, and headaches.

Wheat allergy is an allergic reaction to proteins found in wheat. Symptoms may include hives, itching, swelling, difficulty breathing, and digestive symptoms.

A gluten-free diet involves avoiding all foods that contain gluten. This includes all products made from wheat, barley, rye, and spelled, such as bread, pasta, cereal, and baked goods. Gluten can also be found in other products, such as soy sauce, beer, and some types of processed foods.

A gluten-free diet can be challenging, but there are many naturally gluten-free foods that can be included in the diet, such as fruits, vegetables, lean meats, fish, and dairy products. There are also many gluten-free alternatives to traditional gluten-containing foods, such as gluten-free bread, pasta, and crackers.

It’s important for people with celiac disease, non-celiac gluten sensitivity, and wheat allergy to work with a registered dietitian or healthcare professional to ensure that they are getting all the nutrients they need while following a gluten-free diet.