REASONS TO AVOID GLUTEN OR WHEAT PRODUCTS

 

Learn about gluten-free dietS

On a gluten-free diet, you do not eat wheat, rye, and barley. These foods contain gluten, a type of protein. A gluten-free diet is the main treatment for celiac disease. Some people believe a gluten-free diet can also help improve other health problems, but there is little research to support this idea.

Reasons to Avoid Gluten

People follow a gluten-free diet for a number of reasons:

Celiac disease. People with this condition cannot eat gluten because it triggers an immune response that damages the lining of their GI tract. This response causes inflammation in the small intestine and makes it hard for the body to absorb nutrients in food. Symptoms include bloating, constipation, and diarrhea.

Gluten sensitivity. People with gluten sensitivity do not have celiac disease. Eating gluten causes many of the same symptoms as in celiac disease, without the stomach damage.

Gluten intolerance. This describes people who have symptoms and may or may not have celiac disease. Symptoms include cramping, bloating, nausea, and diarrhea.

If you have one of these conditions, a gluten-free diet will help control your symptoms. It also helps prevent health problems in people with celiac disease. If you suspect you have one of these conditions, talk with your health care provider before making any diet changes.

Other health claims. Some people go gluten-free because they believe it can help control health problems such as headaches, depression, long-term (chronic) fatigue, and weight gain. However, these claims are unproven.

Because you cut out a whole group of foods, a gluten-free diet can cause you to lose weight. However, there are easier diets to follow for weight loss. People with celiac disease often gain weight because their symptoms improve.

Health Benefits

People with celiac disease must follow a gluten-free diet to prevent damage to their intestines.

Avoiding gluten will not improve your heart health if you do not eat healthy foods. Be sure to substitute plenty of whole grains, fruit, and vegetables in place of gluten.