Going Gluten Free: What You Need to Know



Going gluten free may seem like a daunting task, but it doesn't have to be. Whether you're doing it for health reasons or just want to try something new, there are a few things you should know before making the switch.

First and foremost, it's important to understand what gluten is and why some people avoid it. Gluten is a protein found in wheat, rye, and barley that can cause digestive issues for those with celiac disease or non-celiac gluten sensitivity. For these individuals, avoiding gluten is essential for their health and wellbeing.

Once you've determined that going gluten free is right for you, there are several steps you can take to make the transition easier. Start by reading labels carefully when shopping at the grocery store. Many processed foods contain hidden sources of gluten so make sure to double check ingredients lists before purchasing anything. Additionally, familiarize yourself with safe grains such as quinoa, rice, buckwheat, millet and amaranth that are naturally gluten-free alternatives to wheat products.

Another way to make going gluten free easier is by seeking out restaurants that offer dedicated gluten-free menus or have staff knowledgeable about food allergies and sensitivities. Ask questions about how items on the menu are prepared so that you can be sure they don't come into contact with any potential sources of cross contamination from wheat products during cooking or preparation processes. Additionally many restaurants now offer GF options such as pizza crusts made from alternative flours like cauliflower or chickpea flour instead of traditional wheat flour which makes dining out much more enjoyable!

Lastly remember that while eating a strict GF diet may require extra effort initially once you get used to reading labels carefully and finding safe meal options it will become second nature! Going GF doesn't have to be an overwhelming process – just take your time learning about different foods and ingredients so that you can make informed decisions about what's best for your body in terms of nutrition and overall health!

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gluten, celiac disease, non-celiac gluten sensitivity, wheat, rye, barley, quinoa, rice, buckwheat, millet, amaranth, cross contamination, pizza crusts, cauliflower flour, chickpea flour,

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