9781647405540

Syrawood Publishing House

English

2025

Food Science, Health and Nutrition - Nutrition

$ 160.99

A gluten-free diet excludes the protein gluten, found in wheat, barley, and rye. It is essential for managing conditions like celiac disease, where gluten triggers an immune response damaging the small intestine. People with gluten sensitivity or wheat allergy also benefit from this diet. Foods like fruits, vegetables, meats, fish, rice, and potatoes are naturally gluten-free. However, gluten can hide in processed foods, sauces, and even cosmetics. It's crucial to read labels carefully and choose certified gluten-free products. While challenging, a gluten-free diet can be nutritionally balanced with careful planning to ensure adequate intake of fiber, vitamins, and minerals typically found in gluten-containing grains. Consulting a healthcare provider or dietitian is advisable to navigate the diet safely and effectively. The book presents researches and studies performed by experts across the globe. The objective of this book is to give a general view of the different areas of research in the field of gluten-free diet. As this field is emerging at a rapid pace, the contents of this book will help the readers understand the modern concepts and applications of the subject.