What is a Gluten-Free Diet?
Gluten is a type of protein found primarily in the following grains: wheat, rye, and barley. Gluten is responsible for giving baked goods their texture and form. Negative reactions from consuming gluten may be due to one of the following reasons: an autoimmune disease (aka Celiac disease), a wheat allergy, or a non-celiac gluten sensitivity or gluten intolerance. Negative reactions to gluten can include indigestion, diarrhea, bloating, joint pain, brain fog, skin rashes, headaches, and nutritional deficiencies.
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ARG Therapeutic Diet Guide: Gluten-Free Diet | www.allergyresearchgroup.com For Practitioner Use Only | Rev. 3.23
