{"id":1611,"date":"2023-02-24T13:26:14","date_gmt":"2023-02-24T13:26:14","guid":{"rendered":"https:\/\/blog.orderific.com\/?p=1611"},"modified":"2023-10-10T18:20:27","modified_gmt":"2023-10-10T18:20:27","slug":"gluten-free-foods","status":"publish","type":"post","link":"https:\/\/orderific.com\/blog\/gluten-free-foods\/","title":{"rendered":"What are Gluten Free Foods and should you switch over to them?"},"content":{"rendered":"\n
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Gluten Free Healthy Lifestyle Concept<\/figcaption><\/figure>\n\n\n\n

Many people are going on a gluten-free diet, from celebrities to pro athletes, due to the benefits of improved health, weight loss, and increased energy. But this diet is not recommended for everyone due to the risks of cutting gluten from a healthy diet plan.<\/p>\n\n\n\n

Withdrawing gluten from your diet can change your overall fiber, vitamin, and mineral intake. Therefore, before following a gluten-free diet, understand how it can affect your total nutritional needs.<\/p>\n\n\n\n

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What is a gluten-free diet?<\/strong><\/h2>\n\n\n\n

Gluten is a protein found in wheat and its other forms and varieties. A gluten-free diet involves eating foods that don\u2019t contain gluten, such as fruits, vegetables, meat, eggs, and gluten-free bread or pasta.<\/p>\n\n\n\n

Gluten is added to some foods during processing or as a binding, thickening, coloring, or flavoring agent. You can find them in everything from soy sauce and ice cream to certain medications and dietary supplements. <\/p>\n\n\n\n

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Who should eat a gluten-free diet?<\/strong><\/h2>\n\n\n\n

A gluten-free diet helps people manage the following medical conditions: <\/p>\n\n\n\n

1. Celiac disease<\/strong><\/h3>\n\n\n\n

Celiac is an autoimmune disorder in which gluten triggers immune system activity that damages the lining of the small intestine, causing belly pain, nausea, bloating, or diarrhea. <\/p>\n\n\n\n

Globally, around 1%<\/a> of people have celiac disease. People with this disease can\u2019t digest gluten in any form and follow a gluten-free diet for the rest of their lives.<\/p>\n\n\n\n

2. Gluten sensitivity<\/strong><\/h3>\n\n\n\n

Gluten sensitivity has similar symptoms to celiac disease, including abdominal pain, bloating, diarrhea, constipation, fatigue, or gas. However, there is no damage to the small intestine tissues. <\/p>\n\n\n\n

Gluten intolerance has around 200<\/a> potential symptoms. People with gluten intolerance temporarily cut gluten from their diets to avoid gut irritation.<\/p>\n\n\n\n

If you think you have a gluten intolerance, consult a physician or registered dietitian to discuss your symptoms.<\/p>\n\n\n\n

3. Gluten ataxia <\/strong><\/h3>\n\n\n\n

Gluten ataxia is an autoimmune disorder in which gluten affects some nerve tissues causing issues with muscle control and movement.<\/p>\n\n\n\n

4. Wheat allergies<\/strong><\/h3>\n\n\n\n

Wheat allergy is an immune system response to gluten or some other protein found in wheat that can cause congestion, breathing difficulties, skin rashes, headache, or sneezing. <\/p>\n\n\n\n

People with a wheat allergy can still eat gluten in other grains, including barley, rye, oat, or quinoa.<\/p>\n\n\n\n

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What to look for on food labels<\/strong><\/h2>\n\n\n\n

If you are gluten sensitive, it’s vital to read the ingredient labels of food items to determine if they contain gluten. According to the Food and Drug Administration, all foods labeled as gluten-free should include less than 20 parts per million<\/a> gluten.<\/p>\n\n\n\n

If the gluten content is not determined, the food label must state that the food may contain some gluten.<\/p>\n\n\n\n

Research shows<\/a> that most people with celiac disease can handle small (<20 ppm) amounts of gluten without ill effects. Foods with gluten-free labels may include:<\/p>\n\n\n\n