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Celiac disease is an autoimmune disorder that affects millions of people globally. When individuals with this condition consume gluten, a protein in barley, rye, and wheat, their immune system attacks the small intestine lining, causing inflammation and damage that may result in various symptoms and long-term health issues. Once medics diagnose that you have celiac disease, they will recommend that you adjust to a gluten-free, nutrient-rich, and balanced diet.Dieticians say that an effective treatment for this condition is to stick to a strict gluten-free diet, where you avoid all food and drinks with gluten. It is worth noting that even negligible amounts of gluten, like a spoonful of pasta, can lead to intestinal symptoms. The good news is that finding a gluten-free diet is easier than ever, thanks to increasing gluten-free options in restaurants, supermarkets, and groceries.
There are countless reasons why people may choose to adopt a gluten-free lifestyle, and understanding the benefits can help make this dietary change. Here are the main benefits of a gluten-free diet:
Despite gluten-free diets' growing popularity, there are several myths surrounding them, and they include the following:
It needs to be clarified whether some people with gluten sensitivity can tolerate small amounts of gluten. Regardless, anyone following a gluten-free diet for health reasons should avoid any contact with gluten, including minimal amounts, unless advised otherwise by a healthcare professional.
Individuals newly diagnosed with a gluten-related condition may initially find the idea of a strict gluten-free diet overwhelming. However, adapting to a gluten-free diet can be relatively straightforward with the right information and resources. Here are the foods that these individuals must consume:
Starches, flours, and grains that might be part of a good gluten-free diet include:
When purchasing processed foods, it's essential to check the labels to discover whether they contain gluten. Any foods with wheat, barley, rye, triticale, or an ingredient derived from these grains, must list the grain's name on the content label. According to the U.S. Food and Drug Administration (FDA), foods that are labeled as gluten-free must have less than 20 parts per million of gluten.
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