The gluten-free diet is a dietary approach that eliminates gluten, a protein found in wheat, barley, rye, and related grains. It is primarily followed by individuals with celiac disease, an autoimmune disorder, or non-celiac gluten sensitivity.
The gluten-free diet involves avoiding foods that contain gluten, including bread, pasta, cereals, pastries, and many processed foods. However, there are numerous naturally gluten-free alternatives available, such as fruits, vegetables, lean meats, fish, legumes, dairy products, and gluten-free grains like rice, quinoa, and corn.
Gluten-free substitutes like gluten-free bread, pasta, and baked goods are also available, often made from alternative grains like rice, tapioca, millet, or almond flour. It’s important to read food labels carefully, as gluten can be present in unexpected places such as sauces, condiments, and even medications.
If you’re considering a gluten-free diet, it’s recommended to consult with a healthcare professional or a registered dietitian to ensure you’re getting all the necessary nutrients and to receive guidance on how to navigate the diet successfully.
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