THESE DAYS, GLUTEN-FREE DIETS ARE GAINING POPULARITY. BUT WHAT DOES IT REALLY MEAN? 

A gluten-free diet avoids all foods containing gluten, which is found in wheat, barley, rye, and their derivatives. So, that means cutting out wheat roti, pasta, pizza, cookies, and other foods made with wheat or maida.

Who should go gluten-free? It’s essential for those with celiac disease or gluten sensitivity. If you experience bloating, gas, diarrhea, fatigue, or joint pain after eating gluten, consider reducing or eliminating wheat, especially refined wheat, as it can trigger inflammation in sensitive individuals. A gluten-free diet may help manage these symptoms.

To confirm celiac disease, the Tissue Transglutaminase Antibodies (tTG-IgA) test is the most accurate. And if it’s a wheat allergy you’re concerned about, an IgE blood test will measure your body’s reaction to wheat proteins.

Also, you can do food allergy and food intolerance tests to determine if certain foods you should eliminate from the diet.  A food allergy triggers an immediate, often severe reaction and can be life-threatening, while food intolerance usually affects digestion and is not life-threatening.