A gluten-free diet eliminates the protein gluten from the diet. Gluten is present in wheat, barley, rye, and products derived from them.

This diet is mainly adhered to by those with celiac disease, wheat allergy, or non-celiac gluten sensitivity. • Celiac disease is an autoimmune condition where consuming gluten causes harm to the small intestine.

People with celiac disease must follow a gluten-free diet rigorously to control symptoms and avoid potential long-term issues. • Wheat allergy can cause allergic reactions in individuals sensitive to wheat proteins, necessitating a gluten-free diet to prevent severe responses.

• Non-Celiac Gluten Sensitivity refers to persons who exhibit symptoms resembling celiac disease upon gluten consumption, despite testing negative for celiac disease or wheat allergy. Non-celiac gluten sensitivity is a condition where following a gluten-free diet might help relieve symptoms.

Avoid these foods:• Wheat and its derivatives (bread, pasta, cereals)• Barley and goods derived from barley• Rye and goods made from rye• Processed foods with concealed gluten origins such as sauces, dressings, and specific packaged foodsGluten-Free Substitutes:• Gluten-free grains: rice, corn, quinoa, millet• Gluten-free flours: almond, coconut, rice, tapioca• Produce• Lean proteins: meat, fish, poultry, beans• Dairy itemsFollowing a gluten-free diet necessitates meticulous examination of food labels, vigilance over cross-contamination, and frequently entails searching for gluten-free substitutes. Individuals contemplating or following a gluten-free diet should get guidance from healthcare professionals or trained dietitians to guarantee they obtain sufficient nutrition and manage any difficulties related to the dietary limitations.

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