A gluten-free diet constitutes foods that have zero gluten count. Such as diet will often exclude any food that has the protein gluten. Some of the most common foods that have a considerable amount of gluten include wheat, barley, rye, and triticale.
People with celiac disease are advised to eat gluten-free foods. Gluten causes inflammation in the small intestines of people with celiac disease. Thus, avoiding gluten rich foods makes it easier for people with celiac disease to control the signs and symptoms of the condition and reduce or prevent the risk of complications.
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