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Gluten-free Diet | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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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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Citations: 236

Journal of Experimental Food Chemistry received 236 citations as per Google Scholar report

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International Conference and Expo on Food Science and Food Safety

Brussels, Belgium

International conference and Expo on Medicinal chemistry and Biochemistry

Paris, France

International Conference and Expo on Food Science and Food Safety

Brussels, Belgium

International conference and Expo on Medicinal chemistry and Biochemistry

Paris, France
 

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