Going Gluten-Free

Going gluten-free can be confusing and straining at the beginning. It means to abstain from foods containing flour. A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat, rye, barley and malt. Going gluten-free is essential for patients with celiac disease or gluten sensitivity. Celiac disease is an autoimmune disease in which a person can’t tolerate gluten and a gluten-free diet is the only medically accepted treatment for it. Gluten shows up in bread and pasta, but can also hide in many other foods, such as salad dressings, ice-cream, and even food additives. If a person with celiac disease eats gluten, the lining of their small intestine becomes inflamed and damaged.

Unfortunately gluten-free products can be high in calories, fat, and carbohydrates.  Some people who go gluten-free actually gain weight. So the most important aspect is to eat a balanced diet. My claim is to follow a simple, better tasting, more convenient and nutritious diet.

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