GLUTEN-FREE DIET

A gluten-free diet involves avoiding foods like wheat and rye products that contain the protein gluten. The majority of studies on gluten-free eating plans have included celiac disease patients. However, other medical conditions like non-celiac gluten sensitivity (NCGS) can be impacted by dietary gluten.

The biggest adjustment when switching to a gluten-free diet is probably having to give up favourite foods like bread, pasta, cereal, and processed snacks. One may feel better and even lose some weight shortly after cutting out some of these products from the diet because some of them, which are typically highly processed, may be low in nutrients and high in calories.

The majority of people can consume gluten without experiencing any negative side effects, but those who have celiac disease cannot. Other conditions like non-celiac gluten sensitivity (NCGS) and wheat allergy also frequently cause people to avoid gluten.

A few clinical studies have examined the advantages of the diet in people without celiac disease or gluten sensitivity. The validity of the following results-related claims about the diet needs further study: Loss of weight, improved gastrointestinal health, improved athletic performance, and improved general health.

Your nutrient intake will probably change if you follow a gluten-free diet. Comparing some gluten-free bread and cereals to the items they are replacing, you'll find that some of them have significantly different nutrient levels. Additionally, some gluten-free foods contain more fat and sugar than the gluten-containing food they are replacing. It's critical to read labels to check for information on overall nutrient levels, salt content, calories from fat and sugar, as well as the presence of gluten.

Vegetables and fruits, natural beans, seeds, legumes, nuts, eggs, lean fish, poultry, and meats that have not been processed most dairy products with low fat. The following grains, starches, or flours can be used in a gluten-free diet: buckwheat, amaranth, arrowroot, cornmeal, grits, and polenta that are gluten-free, flax, hominy (corn), millet, quinoa and soybean flours are all gluten-free options. wild rice, sorghum, soy, tapioca (cassava root), and teff are among the food items.