Gluten-free refers to a type of diet that excludes the protein gluten, which is found in certain grains like wheat, barley, and rye. Gluten is a type of protein that can cause digestive problems for some people, particularly those with celiac disease or gluten sensitivity.
For people with celiac disease, consuming gluten can trigger an immune response that damages the lining of the small intestine, leading to malabsorption of nutrients and various digestive symptoms like diarrhea, abdominal pain, and bloating. Even for those without celiac disease, consuming gluten may cause similar digestive symptoms, known as non-celiac gluten sensitivity.
A gluten-free diet typically involves avoiding foods made with wheat, barley, and rye, such as bread, pasta, baked goods, and many processed foods. Instead, gluten-free alternatives like rice, corn, quinoa, and other gluten-free grains can be consumed. A gluten-free diet can be healthy, but it's important to ensure that it includes a variety of nutrient-dense foods to avoid deficiencies in certain vitamins and minerals.
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