Gluten-free foods are those that do not contain gluten, a protein present in wheat and other grains. It entails consuming exclusively gluten-free natural foods as well as processed gluten-free items. Gluten is a protein found naturally in some meals, but it may also be added to foods during processing to give them a different feel. Gluten may be employed as a binding agent and taste, so you could encounter it in unexpected places. Gluten may be found in anything from soy sauce to pharmaceuticals, cosmetic products, and dietary supplements, in addition to meals like pizza, pasta, and baked goods. Some individuals mistakenly believe that being gluten-free implies avoiding carbs. This is not the case. Many carbohydrate-containing foods, for example, are gluten-free. For patients with celiac disease, an autoimmune response to gluten that leads the body to attack the small intestine, causing stomach discomfort, nausea, bloating, and diarrhea, a gluten-free diet is required. Celiac disease is characterized by an inability to tolerate gluten and requires a gluten-free diet for the remainder of one’s life. If they ingest gluten by mistake, they will feel the same symptoms that they had before being gluten-free. Non-celiac gluten sensitivity, often known as gluten intolerance, is another ailment that may drive someone to eliminate gluten from their diet. It’s crucial to remember that gastrointestinal discomfort isn’t always caused by gluten. If you suspect you have a gluten intolerance, experts advise consulting a physician and a qualified nutritionist to figure out what’s wrong.

Many people with celiac disease, gluten sensitivity and wheat allergies are unable to consume gluten safely and thus are advised to cut it out of their diet. However, there are some risks involved, as going gluten free sometimes leads to lack of nutrition. To properly understand how to follow a gluten-free diet without disrupting the nutritional balance of your diet, visit this section.