A gluten-free dietis a diet that excludes food-containing gluten. Gluten is a protein found in wheat ,barley, rye and malts. It is used as a food additive in the form of flavouring, stabilizing or thicken agent, often as “dextrin”. A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.
The term gluten-free is generally used to signify a supposed harmless level of gluten rather than a complete absence. A gluten-free diet may deny entry for oats. Medical practitioners are separated on whether oats are an allergen to celiac syndrome sufferer or if they are cross- contaminated in milling facilities by other allergens.
Gluten steadily damages the intestines of people with celiac disease, preventing the absorption of vitamins and minerals and setting off a slew of related health problems, which can consist of exhaustion and bad skin. .
Standards for “gluten-free” labelling have been set up by the “Codex Alimentarius”; however, these regulations do not apply to “foods which in their normal form do not contain gluten”.
The legal description of the expression “gluten-free” varies from country to country. Current research suggests that for persons with coeliac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).
The standard gluten-free diet does not meet the recommended intake for fiber, riboflavin, niacin, iron, or calcium. Gluten-Sensitive Enteropathy (GSE) patients do not consume the recommended number of grain servings per day.
People who change their standard gluten-free diet to implement gluten-free oats at breakfast, high fiber brown rice bread at lunch, gluten free lollies, and quinoa as a side at dinner have been found to have significant increases in protein.These dietary changes can greatly reduce a GSE patient’s risk for anemia and low blood calcium levels or poor bone health. Not only is it important to avoid glutenbut also to find more nutrient-dense, gluten-free food sources to prevent patients from other diseases due to deficiencies. It is important to understand that many people with CD are nutritionally challenged because of malabsorption of nutrients in their small intestine. Therefore, care should be taken to plan a nutritionally balanced GFD containing adequate amount of calories, proteins, and fats. Nutritional supplements with adequate amount of vitamins and minerals are usually prescribed to correct deficiencies that may occur in CD.