While there is a growing community of people already doing away with gluten, the truth of the matter is, not everyone is aware of what going gluten-free is really all about. Millions of people all over the world have gone without gluten; in the United States alone, the number of people following a gluten-free diet has tripled between 2009 and 2014.
Many of those on a gluten-free diet are afflicted with either celiac disease, non-celiac gluten sensitivity (NCGS), or some form of wheat allergy. The gluten-free lifestyle is mainly for them, as it greatly aids not just in alleviating symptoms, but also helps with their recovery process.
Gluten, first of all, is the term used for certain proteins found in wheat, rye, barley, and triticale. As you can imagine, a lot of our processed food is derived from a mixture of these types of grain, such as regular bread, pasta, cereals, salad dressings, and sauces, among others.
But just because a label says “wheat-free” doesn’t mean it’s gluten-free; for gluten might be hidden in many other store-bought items, particularly those with commercially-made dressings, sauces, and syrups. So if you choose to do away with gluten, you may want to do it right. Know which foods to avoid completely, and which food substitutes you can use instead. You also need to know where can you get gluten-free foods, and which brands you might want to look out for.
Most importantly, consult your physician about your options if you must go on a gluten-free diet. Read more books about the topic, and look for good gluten-free-friendly communities online. In the meantime, you might want to get started by checking out our featured infographic on the “Gluten-Free Life,” from our good friends from MedAlertHelp.org.