Following A Gluten-Free Diet

A gluten-free diet is a type of diet that is free from any food that contains gluten such as wheat, rye, barley and other cereals. This also includes food that may contain gluten as a food additive as a flavoring, stabilizer or a thickening agent. A gluten-free diet is essential for those who has celiac disease, an autoimmune disorder in the small intestine characterized by a allergic reaction to gluten that can damage the small intestine lining.

Treatment For Celiac Disease

Celiac disease was once considered as a rare condition. But recent research has shown that it actually is quite common than previously thought. In the US, around 3 million people are believed to be living with this condition. The only known treatment for the disease is by following a gluten-free diet.

Diet Challenge

Following a gluten-free diet is not always easy. Aside from most diet staples such as cereals contain gluten, most of the processed foods in stores may usually contain certain levels of gluten as ingredients or additives. It can take some people time to get used to such a diet if they have gotten accustomed to a diet centered around cereals and such.

Eating Gluten-Free

Trying to live and manage a gluten-free diet may take some persistence and a whole lot of patience. This may especially apply to adults who have only been recently diagnosed with celiac disease. In such instances, food experimentation might be needed to determine which foods may and may not be considered for the diet in order to avoid the symptoms associated with celiac disease. With some patience and discipline, people with celiac disease can grow accustomed to following a gluten-free diet.

People who follow a gluten-free diet may need to start reading food labels more frequently than before. But this can also be a challenge since there are some foods that contain gluten but does not get included in the labels. But labeling laws in the US has since improved so much so that it has become rare for manufacturers not to include known allergens like gluten in their food labels.

But the problem may also lie on foods that are considered gluten-free but may actually be contaminated with the said protein, possibly during its processing. This is where the challenge lies for people who follow a gluten-free diet. Apart from growing their own gluten-free food, it may be quite difficult for people to be actually gluten-free all the time. Those who follow a gluten-free diet may need to become more informative and knowledgeable about food sources in order to effectively manage a gluten-free diet.


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