Overview

Adopting a gluten-free diet is a necessity for some people for health reasons. Here is why: 1. People with celiac disease: This is an autoimmune disease where the consumption of gluten leads to damage in the small intestine. The immune system reacts against gluten, a protein found in wheat, barley, and rye. This reaction damages the lining of the small intestine and interferes with the absorption of nutrients. Symptoms can vary greatly, ranging from diarrhea, weight loss, fatigue to depression, and anemia. Individuals affected must follow a strictly gluten-free diet to avoid symptoms, which can include abdominal pain and more. 2. People with non-celiac gluten sensitivity: These individuals do not have celiac disease but still experience symptoms after eating gluten. Symptoms can be similar to those of celiac disease and disappear when gluten is removed from the diet. This condition is often referred to as non-celiac gluten sensitivity or gluten intolerance. 3. People who follow a gluten-free diet by personal choice: Some people choose to eliminate gluten from their diet for various reasons, for example, to try to improve their digestive health, to lose weight, or simply because they feel better without consuming gluten. 4. Wheat allergy: This is an allergic reaction to wheat, not specifically to gluten. The reaction can cause itching, hives, swelling of the mouth or throat, difficulty breathing, nausea, diarrhea, and skin rashes. Furthermore, many people who do not need to avoid gluten for health reasons can also enjoy these recipes. Indeed, cooking without gluten can encourage experimentation with a greater variety of foods and cooking methods. Why cook without gluten? Because it allows those with celiac disease or gluten sensitivity to enjoy tasty meals without risking their health. Moreover, it can help promote greater dietary diversity and encourage a healthier lifestyle. Lastly, cooking without gluten can be a wonderful way to discover new ingredients and new ways to prepare your favorite dishes.

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