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.

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