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Gluten Free Diet Guide

Written by: Corey Schuler

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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.

Download Gluten-Free Therapeutic Diet Guide »

ARG Therapeutic Diet Guide: Gluten-Free Diet | www.allergyresearchgroup.com For Practitioner Use Only | Rev. 3.23

Potential Benefits

  1. A gluten-free diet is the gold standard for treatment of diagnosed Celiac Disease. In some cases, following a strict gluten-free diet may allow for the damaged intestinal lining to heal while also relieving symptoms.
  2. Reduction and/or resolution in gastrointestinal symptoms such as diarrhea, gas, and bloating.
  3. Resolution or improvement in skin rashes.
  4. Improved absorption of nutrients, specifically iron, zinc, calcium, vitamin D, and vitamin B12.

Potential Risks

  1. A poorly crafted gluten-free diet can lead to decreased fiber intake and may be associated with constipation as well as increased risk for cardiometabolic disease.
  2. Restrictive diets can lead to nutritional deficiencies if not carefully done and feel socially isolating, especially in children.
  3. May be difficult to follow without expert coaching.
  4. Increased financial costs related to any therapeutic diet.
Smiling athletic woman eating from bowl – wellness lifestyle image for dietary supplements

Consider this Diet with the Following Conditions

  • Celiac Disease, an immune-mediated disorder
  • Dermatitis Herpetiformis
  • Wheat Allergy
  • Non-Celiac Gluten Sensitivity or Intolerance
  • Irritable Bowel Syndrome
  • Inflammatory Bowel Syndrome
  • Neurological conditions that have associated gastrointestinal symptoms
  • When recommended to follow a low FODMAP Diet. FODMAP stands for fermentable ollgosaccharides, disaccharides, monosaccharides, and polyols. Wheat contains a high concentration of fructans, a type of ollgosaccharide.

How to Advise

Highly processed, pre-packaged, gluten-free foods can increase the intake of low-quality calories. It is important to primarily choose whole foods that are minimally processed and naturally gluten-free over highly processed, gluten free products.

A person with a diagnosis of Celiac disease will need to commit to a lifetime gluten-free diet and may benefit from receiving expert nutritional coaching. It is important to learn how to manage risks from cross-contamination in the house as well as when eating out. Celiac organizations located in the USA can provide important guidance and include the Celiac Disease Foundation, Gluten Intolerance Group, Beyond Celiac, and the National Celiac Association.

“Wheat-free” does not mean “gluten-free.” The FDA passed a gluten-free labeling rule, which defines a gluten-free product as having <20ppm of gluten.

The information and reference materials contained here are intended solely for the general information of the reader. It is not intended to diagnose health problems or to take the place of professional medical care.

Celiac Disease Foundation: https://celiac.org
Beyond Celiac: http://www.beyondceliac.org
Gluten Intolerance Group: https://gluten.org
National Celiac Association: https://nationalceliac.org



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