Gluten is a collective name for the proteins found in wheat (wheat, durum, emmer, semolina, spelt, farina, faro, graham and einkorn), rye and barley. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of food and it not always easy to distinguish them.
Sensitivity to gluten or celiac disease, the range and the specific impact Gluten has is wide. As a first step, you should establish what gluten is and identify foods to avoid.
To help you manage your food intake and implement an exclusion of gluten we will list a range of foods here as reference. To figure out how gluten might affect you and get a tailored action plan, chat with Dr. Eroy now.
For even more information about Gluten, please read the blogpost from our founder, Dr. Elroy Vojdani.