5 MOST COMMON GLUTEN FOODS YOU NEED TO AVOID
What is the mystery behind the selection of gluten-free foods? While a gluten-free diet is a choice for some, it is an absolute necessity for others.
However, regardless of the reasons for adopting this diet, the thought of eliminating wheat from the diet may feel overwhelming and challenging. Especially in the initial stages, as wheat is the most common ingredient used in the preparation of commercial baked foods, cereals, and pasta.
The assumption for anyone starting to take a gluten-free diet is that you are about to go through a very daunting process. Most people get stuck or even frustrated when it comes to identifying what they should and should not avoid in their diet.
To relieve you the stress of identifying foods to stay away from, here are 5 foods you need to avoid and everything you need to know about gluten-free foods.
UNDERSTANDING GLUTEN AND THE PEOPLE AT RISK
Gluten is a general reference made to proteins present in wheat, triticale ( the hybrid of wheat and rye), barley, and rye. Gluten serves to maintain the shape of these foods by working as the glue, which binds the food together. Gluten is a hot topic because the celiac disease affects about three million Americans and about 95% of celiacs go undiagnosed. For adults, symptoms of celiac disease can occur at any point in their lives but are most common in their 20s-40s. Some people who have celiac disease may not have any symptoms but may still damage their small intestine by consuming gluten.