You may have heard about celiac disease, an autoimmune condition, or gluten intolerance, for which the body reacts negatively to gluten. An individual with celiac disease or gluten intolerance may experience abdominal pain, bloating, diarrhea, constipation, foggy brain, rashes, headache, fatigue, or joint pain.
But, what exactly is gluten? Gluten is a protein found in many foods we eat that contain wheat, barley, and rye.
Adapting to a gluten-free diet is often necessary for those who have an adverse reaction to the ingestion of gluten. In addition, it helps manage symptoms of celiac disease and other medical conditions associated with gluten.
Surprisingly, some individuals opt for a gluten-free diet, although they do not have any gluten-related conditions. It is believed that such a diet may improve health, increase weight loss and energy levels.
You would be surprised to discover the variety of foods that include gluten that is often overlooked. Chicken coated in flour before frying or added flour to soup to thicken it are just a couple of examples of how one can be caught off guard. In addition, eating out makes it so much more challenging to manage a gluten-free diet. One never knows what is used to prepare a meal.
A gluten-free diet requires paying attention to the ingredients found in food and the ingredients used to prepare food.
Did You Know?
Make these a regular part of your diet:
Gluten-Free Diet: The Down Side
Despite having a variety of health benefits, a gluten-free diet can have some downsides.
A gluten-free diet may seem bland when started, but with dedication and determination, it is a change that can make a big difference. Remember, we are what we eat.