A gluten-free diet is a dietary approach that involves avoiding gluten, a protein found in wheat, barley,
rye, and their derivatives. Gluten is known to trigger adverse reactions in individuals with celiac disease,
non-celiac gluten sensitivity, or wheat allergies. Additionally, some individuals choose a gluten-free diet
as a lifestyle choice or to explore potential health benefits.
A gluten-free diet involves the elimination of foods containing wheat, barley, rye, and their derivatives.
This includes obvious sources such as bread, pasta, cereals, and baked goods, as well as hidden sources
found in processed foods, sauces, and even certain medications. Instead, individuals following a gluten-
free diet focus on naturally gluten-free foods like fruits, vegetables, lean proteins, dairy products,
legumes, nuts, and gluten-free grains such as rice, quinoa, and corn.
For individuals with gluten-related conditions, strict adherence to a gluten-free diet is crucial to avoid
symptoms and prevent long-term complications. It is important to read food labels carefully, seek
gluten-free certifications, and be aware of potential cross-contamination risks in food preparation.
While a gluten-free diet is essential for individuals with celiac disease or gluten sensitivity, it is important
to note that going gluten-free is not inherently healthier for everyone. For those without specific
medical needs, following a gluten-free diet may unnecessarily restrict their food choices and potentially
lead to nutrient deficiencies if not properly planned.