These days, gluten-free diets are gaining a lot of attention. From gluten-free bread to pizza alternatives, it's becoming easier to ditch gluten—but is it right for you?
Let’s explore what gluten is, who really needs to avoid it, and how to identify whether it’s causing you health issues.
Gluten is a type of protein found in wheat, barley, and rye. This means you’ll find it in everyday foods like:
Going gluten-free means cutting out these and choosing gluten-free grains like rice, millet, quinoa, and buckwheat instead.
Not everyone needs to go gluten-free. But for some people, it’s essential:
This is an autoimmune condition where consuming gluten damages the small intestine. Symptoms may include:
📌 Test to confirm: Tissue Transglutaminase Antibodies (tTG-IgA) blood test
People may not have celiac disease but still feel discomfort after eating gluten. Common symptoms include:
Although there’s no specific test for this, an elimination diet can help detect sensitivity.
This is a true food allergy that triggers an immune response, and sometimes severe reactions like:
📌 Test to confirm: IgE blood test for wheat
It’s important to know the difference:
🧪 Food allergy and intolerance tests can help you figure out which foods to eliminate safely.
If you regularly feel bloated, tired, or unwell after eating foods containing wheat or maida, it might be worth discussing a trial gluten-free diet with a doctor or nutritionist.
But remember: simply removing gluten without medical supervision may lead to nutritional deficiencies. It’s always better to work with a qualified expert who can guide you.
A gluten-free diet can be life-changing for people with celiac disease or gluten sensitivity—but it’s not for everyone. Before jumping on the trend, understand your body, get the right tests, and make informed choices. Your gut will thank you!
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