Question

You have just been told that you have a gluten intolerance (Celiac's disease). - What is gluten (please be brief)? - What are the sources of gluten? (Please be sure to list all of the foods that contain gluten) - What are the effects on your body (please be brief) - Now that there are foods you can no longer eat, what alternatives are available to fill the gap left from the foods you cannot eat? For example: If you cannot eat wheat, what other grains can you eat? - Where can gluten be hidden that you need to be aware of? How is it used in other products. Make sure you provide the complete list. If you like, you can outline some of the information

Answer 1

Gluten is a protein found in wheat, barley, rye, and oats. It causes an autoimmune reaction in people with celiac disease, leading to damage to the small intestine and various symptoms. Alternative grains and hidden sources of gluten need to be considered when following a gluten-free diet.

Step-by-step explanation:

Gluten is a protein found in wheat, barley, rye, and oats. It is commonly found in foods such as bread, pasta, baked goods, and many packaged foods.

Eating gluten causes an autoimmune reaction in people with celiac disease, resulting in damage to the small intestine. This can lead to symptoms such as diarrhea, anemia, skin rash, bone pain, depression, and anxiety.

As an alternative to wheat, people with celiac disease can eat other gluten-free grains such as rice, corn, quinoa, and buckwheat.

Gluten can also be hidden in various other products such as soy sauce, salad dressings, sauces, soups, and even medications.