What is gluteen free?

"Gluten-free" means that a food does not contain gluten. Gluten is a protein found in wheat, barley, and rye. It gives bread its chewy texture and helps it rise.

Why people choose gluten-free:

* Celiac disease: This is an autoimmune disorder where consuming gluten triggers an immune response that damages the small intestine.

* Gluten sensitivity: Some people experience symptoms like bloating, diarrhea, and fatigue after eating gluten, even if they don't have celiac disease.

* Health concerns: Some people believe that a gluten-free diet can improve overall health, even if they don't have celiac disease or gluten sensitivity.

What to look for on food labels:

* "Gluten-free": This label is regulated by the FDA and means that the food contains less than 20 parts per million (ppm) of gluten.

* "Wheat-free," "barley-free," or "rye-free": These labels indicate that the food does not contain those specific grains, but may contain other grains that contain gluten.

* "Made in a gluten-free facility": This label indicates that the food was produced in a facility that is free of gluten, but there is still a risk of cross-contamination.

Important note:

* It's crucial to read food labels carefully, as many processed foods contain gluten in hidden forms.

* Gluten-free diets can be challenging to follow, as many staple foods contain gluten.

* Talk to a doctor or registered dietitian before making significant changes to your diet.

In summary, gluten-free means that a food does not contain gluten, which is a protein found in wheat, barley, and rye. It's important to choose gluten-free options if you have celiac disease or gluten sensitivity, but it's not necessarily healthier for everyone else.