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Introduction
The gluten-free diet is an eating plan that does not include any food containing gluten. Gluten is a form of protein found in barley, triticale, rye, and wheat. The diet manages signs and symptoms of coeliac disease, among other gluten-free condition-related diseases. The natural food types that do not contain gluten include meat, fish, rice, potatoes, fruits and vegetables, beans, seeds, low-fat dairy products, lean, fish, poultry, eggs, legumes, and lentils (Abbas et al. 135). Processed foods that are gluten-free include soups and ready meals. Other substitutes of grain starches that can be used in the diet are amaranth, buckwheat, arrowroot, gluten-free cornmeal, gluten-free polenta, gluten-free grits, flax, hominy, millet, quinoa, soy, sorghum, tapioca, and teff. The research aims to address the advantages and disadvantages of the gluten-free diet.
There are different types of wheat names that contain wheat gluten. The different varieties are durum, einkorn, emmer, kamut, and spelt. The gluten-free labels count as a gluten-free diet. Such processed food labels include food particles that naturally contain gluten but have been processed to remove the glute. Equally, food that has not been contaminated with any form of gluten-containing ingredients when produced and prepared food that does not contain any gluten ingredient (Abbas et al. 138). Alcoholic drinks made naturally from gluten-free ingredients can be consumed by the person allergic to gluten. However, an alcoholic drink made from gluten-containing grain can be labeled gluten-free once it has been crafted to remove gluten.
“Food such as Porte, bulgur wheat, candies, cakes and pies, communion wafers, cookies, croutons, French fries, imitation meat or seafood, matzo, pasta, salad dressing, seasoned rice mix, self-basting poultry, vegetable in source, hotdogs, soy source, and gravies should be avoided unless they are labeled as gluten-free (Abbas et al.140).” Drinks that do not contain gluten are fruit juice, flavored water, fizzy drinks, cider, wine, sherry, spirits, port, and liqueurs. Coeliac disease causes the spleen to not to work effectively thereby making people vulnerable to infection. People with the disease need to have extra vaccinations such as pneumococcal vaccine, MenC vaccine, and flu jab.
Advantages of the Gluten-Free Diet
Gluten-free food improves energy levels for people with gluten sensitivity. Whenever such individuals consume gluten products, their intestines get damaged hence impairing the absorption levels of nutrients such as iron. Any form of iron deficiency leads to anemia that can result in debilitating fatigue (Abbas et al. 141). Switching to the diet gives the intestines the freedom to absorb nutrients and increase an individuals’ energy level. It also promotes healthy weight gain because gluten intolerance leads to bloating, diarrhea, gas, and fatigue. The consequences of misdiagnoses can make an individual to lose weight. Therefore, gluten-free food substances will enable the individual with celiac disease to regain weight and eliminate nutritional deficiencies.
Gluten intolerance and celiac disease can cause gastrointestinal effects. Celiac disease causes immune reactions that are abnormal hence risking the body of inflammation. A gluten-free consumables will make individuals with celiac disease to have reduced joint pains (Abbas et al. 143). Adherence to a gluten diet enables an individual to have reduced headaches and depressions.
Disadvantages of the Gluten-Free Diet
A gluten-free diet lacks fiber hence the chances of developing cardiovascular disease. It also puts someone’s life at risk of developing type 2 diabetes. The human body requires vitamins and nutrients to function properly. Gluten-free food substances paralyze the normal functioning of body parts (Abbas et al. 144). Cutting gluten diet can lead to weight gain, and the consequences of weight gain include metabolic syndromes, microbiome, gut microbiota, and dyslipidemia.
Conclusion
The gluten-free diet can change an individuals’ nutrient intake and make celiac patients feel better. Within a few days of sticking to the diet can reverse the symptoms of the disease. The symptoms of celiac disease include diarrhea, fatigue, weight loss, bloating and gas, abdominal pain, nausea and vomiting, and constipation. Drinking a lot of water and seeking medical attention can save a life. Sticking to the diet is fundamental for the patient to evade celiac symptoms.
Work Cited
Abbas, Asad et al. “Addition of a Short Course of Prednisolone to a Gluten-Free Diet vs. Gluten-Free Diet alone in Recovery of Celiac Disease: A Pilot Randomized Controlled Trial”. Cureus, vol 10 number (1) 2018, pp. 134-147. Cureus, Inc., Web.
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