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Wheat Allergy Treatment Clinic

July 26, 2022 216 people Latest news

Gluten is a protein found in grains primarily wheat, barley, and rye. Gluten allergies, like any other allergies, develop when our body’s immune system becomes over-sensitive and overreacts to gluten. It causes several digestive issues such as gassiness, bloating, abdominal pain, and diarrhea. It is not essential that people with a wheat allergy will also be allergic to other grains. They may or may not be allergic. The Gluten protein gives the dough texture and helps it to rise. People with gluten allergies must avoid the main grains and their preparations such as bread, cookies and biscuits, pasta, semolina-based products, couscous, and some beers. Gluten may also be present in some non-obvious cereal-based products such as soups, salad dressings, marinades, seasonings, sauces, canned foods, and spices. The only thing is to do is to make sure that one reads food labels carefully to check the ingredients present. A gluten-free diet does not lack any major nutrients and is not inferior in any way to a gluten-containing diet. People with gluten allergies should consume foods that are totally sure to not contain any gluten protein. These could be pulses, beans, rice, quinoa, fruits and veggies, oats, millet, flax, corn, chia potatoes, and soy along with plain meat, poultry, and fish products.

For more details please contact us at 9783653245.

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