Gluten-Free Diet
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Eliminates gluten, a protein found in wheat, barley, and rye.
Key principles
- Avoids all wheat, barley, rye, and often oats (unless certified gluten-free).
- Focuses on naturally gluten-free grains like rice, quinoa, and corn.
Risks and benefits
Benefits:
- Essential for those with celiac disease or non-celiac gluten sensitivity.
- May reduce inflammation and digestive symptoms in sensitive individuals.
Risks:
- Potential nutritional deficiencies without proper planning.
- Gluten-free processed foods may be higher in sugar and fat.
Recipes for this diet
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