Gluten-free Diet | Open Access Journals

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Gluten-free Diet

Gluten is a troop of proteins identified in certain grains, such as wheat, rye, and barley. It helps food can preserve its shape by providing elasticity and perspiration. It also allows bread to rise and provides a chewy texture. While other grains such as corn, rice and quinoa also contain gluten, they don't seem to cause the same problems as wheat, barley, rye and triticale.If you have been medically diagnosed with coeliac disease then your immune system has been reacting to gluten and damaging your gut. The gluten free diet is very helpful for suffers with celiac disease, non-celiac gluten sensitivity and wheat allergy.  Fortunately, there are many healthy and delightful foods that are commonly gluten-free. Many people believe that the gluten-free diet is simply a abrupt way to lose weight. Now many people are going gluten free diet despite not having this or other identical health conditions that constrain eliminating gluten.

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