We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Many people avoid gluten, a group of proteins found in grains like wheat, barley, and rye, due to personal preference or a medical condition 1. Celiac disease, wheat allergy, and non-celiac gluten sensitivity NCGS all involve an adverse reaction to gluten and are treated with a gluten-free diet. These conditions are considered forms of gluten intolerance 2. Wheat allergy refers to an allergic reaction to wheat proteins, the symptoms of which may be life threatening. This condition is treated with a wheat-free diet, not necessarily a gluten-free diet 5. Although people with wheat allergies must avoid wheat, most are able to eat other grains, including gluten-containing ones like barley and rye. Meanwhile, people with celiac disease and NCGS must avoid all gluten-containing foods to control symptoms.
Most beverages are gluten-free, including juices, sodas, and sports drinks. Dietary fat Animal products and processed foods like fried fast food are generally high in saturated fats Food shopping – a family’s healthy market shop video Food shopping – fresh produce choices at local markets video Reporter Flip Shelton takes us on a tour and shows us what fresh produce is available at a local market This condition is treated with a wheat-free diet, not necessarily a gluten-free diet 5. Newberry C, et al. Tips include. Your doctor or a dietitian can help you make appropriate dietary choices to maintain a well-balanced diet. Keeping chickens as pets can be a rewarding experience, especially for children. Here are some of the best gluten-free brands. Finally, popcorn can be made safely at home using your own machine and ingredients. Food and your life stages The nutritional requirements of the human body change as we move through different life stages All of these symptoms can be caused by gluten exposure.
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A gluten-free diet is the treatment of choice, and the only one available to date, for people with gluten intolerance, which includes both celiac disease and non-celiac gluten sensitivity. The problematic gluten protein that people react to is mainly found in wheat, barley, rye and related cereal grains. A gluten-free diet usually provides relief in most gluten-sensitive people, but sometimes other grains, such as corn, also must be eliminated for the sufferer to be percent symptom-free. Corn contains a form of gluten called zein, which is slightly different than the types of gluten found in the traditional gluten-containing grains like wheat, barley and rye. The Celiac Sprue Association reports that the gluten zein of corn is usually well tolerated by people with celiac disease, which is why corn flour is often used as an ingredient in gluten-free products such as corn tortillas, breads, chips and crackers. However, if you still experience health problems despite adhering to a gluten-free diet, it is possible that corn may be the culprit. The Gluten-Free Society, a group developed by functional medicine physician Dr. Michael Osborne to educate both doctors and patients about gluten sensitivity, warns that corn may not always be a safe option for people with gluten sensitivity. Osborne believes that the gluten found in corn has amino acid sequences similar enough to those of wheat gluten to cause cross-reactivity symptoms in gluten-sensitive individuals.