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Gluten free diet plan
27 Jan' 21

Gluten free diet plan

 


A gluten-free diet is one that excludes gluten-containing foods. Gluten is a protein found in a variety of grains, including wheat, barley, rye, and triticale (a cross between wheat and rye). Controlling the signs and symptoms of celiac disease and other gluten-related medical disorders necessitates a gluten-free diet.

Gluten-free diets are increasingly being adopted by people who haven't been diagnosed with a gluten-related medical condition. Although the diet claims to promote health, weight loss, and vitality, additional research is needed.Wheat allergy, like other food allergies, occurs when the immune system misidentifies gluten or another protein contained in wheat as a disease-causing agent like a virus or bacteria. Gluten triggers the immune system, causing damage to the small intestine lining, which is known as celiac disease.This damage builds up over time and inhibits nutrients from being absorbed from food. 

  • Non-celiac gluten sensitivity can produce abdominal pain, bloating, diarrhoea, constipation, "foggy brain," rash, or headache, which are all symptoms of celiac disease. According to research, the immune system appears to play a role, but the mechanism is not entirely understood. 
  • Gluten ataxia is an autoimmune illness that affects certain nerve tissues and results in muscle control and voluntary muscle movement problems. 
  • Wheat allergy, like other food allergies, is the result of the immune system mistaking gluten or another protein found in wheat for a disease-causing agent such as a virus or bacteria.

The use of fresh foods is permissible. 


Many gluten-free foods are gluten-free by nature and can be included in a healthy diet: 

  • Fruits and vegetables 
  • Beans, seeds, legumes, and nuts in their natural state (uncooked). 
  • Eggs 
  • Lean and unprocessed meats, fish, and poultry. 
  • Low-fat dairy products. 

A gluten-free diet can include the following grains, starches, and flours: 

  • Gluten-free cornmeal, grits, and polenta are available.
  • Arrowroot
  • Amaranth
  • Buckwheat Corn 
  • Gluten-free flours include rice, soy, maize, potato, and bean flours. 
  • Hominy, rice, including wild rice (corn)
  • Millet
  • Sorghum
  • Quinoa

 Also read 5 idease for better digestion 

Grains are not allowed. 

Avoid all foods and beverages that include the following ingredients: 

  • Wheat Barley Rye Triticale is a cross between wheat and rye. 
  • Oats can be useful in several situations. 
  • Although oats are gluten-free by nature, they can be contaminated with wheat, barley, or rye during processing.
  • Gluten-free oats and oat products have been confirmed to be free of cross-contamination. Some celiac disease patients, however, cannot eat gluten-free oats. 

Food labels that are gluten-free 

When buying manufactured foods, always sure to read the labels to check if they contain gluten.The name of the grain must be listed in the ingredient list of foods containing wheat, barley, rye, or triticale — or a material made from them. According to FDA standards, gluten-free goods must have less than 20 parts per million of gluten. These labels can be found on foods like: 

  • Gluten-free foods that are inherently gluten-free 
  • Gluten-free prepared food is made without the use of gluten-containing substances. 
  • Food that has not been affected with gluten during the production process Foods that are gluten-free 
  • Naturally gluten-free ingredients like grapes and juniper berries can be used to make gluten-free alcoholic beverages.

Also read Four oats dishes you will love

An alcoholic beverage made from a gluten-containing grain (wheat, barley, rye, and hybrid grains like triticale) can say it was "processed," "treated," or "created" to eliminate gluten from the label. However, the label must state that the beverage's gluten level cannot be determined and that it may contain gluten. It's conceivable that these beverages contain gluten. 

Patients with Celiac disease must have a gluten-free diet for the remainder of their life. When the diet is followed and cross-contamination is prevented, the disease's symptoms and consequences are decreased. Gluten sensitivity that isn't caused by celiac disease in some people may not be permanent. . Some studies suggest that you follow the diet for a certain period of time, such as one or two years, and then retest your gluten sensitivity. Non-celiac gluten sensitivity may necessitate a gluten-free diet for the rest of one's life. Some clinical studies have looked at the benefits of the diet in people who don't have celiac disease or gluten sensitivity but aren't celiac disease.

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