T
he gluten-free foods are available for people with celiac disease. Celiac disease is a condition where the lining of the intestine is affected by gluten (or Gliadin, a protein gluten), a substance found in flour, barley, rye and oats. The body can not absorb food properly.For those susceptible individuals, the gluten-free diet is a commitment for life. Weight loss, diarrhea and abdominal distension are common unless a strict diet is followed.
All products containing flour, barley, rye and oats should be avoided, such as biscuits, cakes, pasta, sauces, soups, pies and sausage. It is important to always check the label on products to make sure that no gluten.
Milk, milk, eggs, potatoes, meat, fish, fruits, vegetables, rice and maize are appropriate foods in the diet without gluten.
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