The Gluten Free Diet

The gluten-free diet helps people whose bodies cannot tolerate gluten, a protein found in wheat, barley, and rye. One of the most important ways to treat this condition is to avoid problematic foods, which is not easy.

Although following a gluten-free diet is challenging, it is prescribed for patients with gluten intolerance and celiac disease, an autoimmune disorder with a genetic link. People who have celiac disease cannot consume gluten products without damaging their intestinal lining. Eating a gluten-free diet means finding replacements for bread, cereal, pasta, and more. It also means emphasizing fresh fruits, vegetables, and other foods without gluten. However, it is important to note that the gluten-free trend has become something of a fad even for those without a gluten intolerance. Celiac disease is a relatively rare condition found in only 1 percent of the population. Therefore, a gluten-free diet should be followed only with a physician’s recommendation


  • Reduces the symptoms of gluten intolerance, such as chronic diarrhea, cramping, constipation, and bloating
  • Promotes healing of the small intestines for people with celiac disease, preventing malnutrition
  • It may be beneficial for other autoimmune diseases, such as Parkinson’s disease, rheumatoid arthritis, and multiple sclerosis.


  • Risk of folate, iron, thiamin, riboflavin, niacin, and vitamin B6 deficiencies
  • Special gluten-free products can be hard to find and expensive.
  • Requires constant vigilance and careful food label reading since gluten is found in many products