To follow a gluten-free diet, you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet. Gluten is a protein found in most grains. The gluten found in wheat, barley, rye and triticale a cross between wheat and rye can trigger serious health problems or other insensitivities. While other grains such as corn, rice and quinoa also contain gluten, they don’t seem to cause the same problems as wheat, barley, rye and triticale. Because wheat, rye, barley and foods made from them are so common, removing them from your diet likely changes your overall intake of fiber, vitamins and other nutrients. Therefore, it’s important to know how to choose your foods in order to meet your overall nutritional needs. Your doctor or a dietitian can help you make appropriate dietary choices to maintain a well-balanced diet. A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten.
Our infographic Gluten-free Substitutions Guide will help you enjoy delicious gluten-free meals with ease. By Brittany Yamamoto-Taylor May 31, Gluten-free options are popping up all over the place, but a gluten-free diet can still feel complicated or overwhelming. Read on to find out more about the gluten-free diet, what foods to avoid, which ingredients are great alternatives, and how a gluten-free meal plan can help. Gluten is a protein that is found in wheat, barley, rye, certain oats, and grain hybrids like spelt and triticale. Going gluten-free is a must for those with celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis, and wheat allergies. But gluten can also affect people in other ways without them knowing about it. This special diet has been reported to help people with digestive issues like irritable bowel syndrome IBS as well. Omitting all gluten is also a key part of an anti-inflammation diet and FODMAP diet which can alleviate some symptoms in people with a wide range of conditions like lupus, fibromyalgia, and rheumatoid arthritis.
Where Beyond Celiac Made an Impact. Starchy foods work well here such as canned chickpeas or beans, leftover cooked potatoes, roast vegetables or cooked quinoa. Some gluten-free breads and cereals have significantly varied nutrient levels compared with the products they are replacing. Foods with these labels may include. Daily exercise is also necessary for managing and maintaining a healthy lifestyle. So think of other tasty ways to serve it. Oats and oat products labeled gluten-free have not been cross-contaminated. Coeliac disease is a lifelong, serious autoimmune disease caused by the immune system reacting to gluten — a protein found in wheat, barley and rye.