What is what does it mean to be gluten free?

Being gluten-free means adhering to a diet that excludes foods containing gluten, a protein found in wheat, barley, rye, and triticale (a hybrid of wheat and rye).

This dietary restriction is essential for individuals with celiac%20disease, an autoimmune disorder where gluten triggers an immune response that damages the small intestine. It is also important for those with non-celiac%20gluten%20sensitivity (NCGS), also known as gluten intolerance, and some people with wheat%20allergy.

Following a gluten-free diet involves carefully reading food labels to identify hidden sources of gluten. Many processed foods, sauces, and beverages may contain gluten as a binding agent or thickener. Common gluten-free alternatives include rice, corn, potatoes, quinoa, and gluten-free labeled products.

Adhering to a gluten-free diet can improve symptoms related to gluten consumption such as bloating, diarrhea, fatigue, and abdominal pain in sensitive individuals and is crucial for the long-term health and well-being of those with celiac disease.