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The Basics Of A Gluten Free Diet A gluten free diet is one that eliminates most grains to your diet, and it is recommended for people who are gluten-sensitive and have celiac disease. However, going gluten free can be unhealthy for some. Thus, the advantages and risks of this diet should be weighed cautiously, especially if it not absolutely necessary for the person to restrict him or herself of gluten. So What Is Gluten?
A 10-Point Plan for Diets (Without Being Overwhelmed)
Gluten is a protein which can be found in certain grains such as rye, barley and wheat. Gluten is what’s responsible for making bread products chewy and a bit elastic – quite an important ingredient to the making good baked products.
A 10-Point Plan for Diets (Without Being Overwhelmed)
Gluten is the only type of edible protein which is 100% indigestible – meaning the molecules it is made up of are indestructible and will simply slip through the intestinal lining which causes intestinal inflammation to people with celiac disease. What To Eat And Not To Eat When Going Gluten Free Some grains such as brown rice, quinoa, wild rice, millet, corn, teff, buckwheat, amaranth, and sorghum are naturally gluten free. Oats are also naturally gluten free, but most of the time, they are contaminated with wheat at the mill or in the field – so when you buy them, make sure they are certified gluten free. Other foods that are essentially gluten free and/or recommended by Mayo Clinic are soy, tapioca, arrowroot, flax, fruits and vegetables, fresh eggs, unmarinated, breaded or batter coated meat poultry and fish, unprocessed beans, nuts, and seeds, and most dairy products. Mayo Clinic also advises to avoid all food and beverages composed of rye, barley, triticale, and wheat. Be extra careful as wheat flour also goes by various names such as kamut, farina, spelt, semolina, durum flour and graham flour. And unless the following food are certified gluten free, you must stay away from them: beer, seasoned snack foods such as potato and tortilla chips, communion wafers, cakes and pies, croutons, French fries, pastas, breads, candies salad dressings, sauces including soy sauce, gravies, imitation meat or seafood, matzo, processed luncheon meats, soups and soup bases, cereals, vegetables in sauce, and self-basting poultry. Additional Reminders From Mayo Clinic Be careful with cross contamination. Cross contamination is typical during food production, so you should always read food labels especially the ‘may also contain’ section. Be picky as to which restaurant to eat out from. You have to ask every time whether or not they have gluten-free options on their menu – it’s best to know if they are prepared in such a way that cross-contamination didn’t occur. Going gluten free will not only help you with your digestive problems, it can also help you think clearly, and improve your mood, energy levels, and ability to focus.