Gluten sensitivity and Celiac
People with gluten sensitivity or having celiac can not eat wheat, maida, suji (Semolina), Rye(not rai) and products made from wheat. Gluten free diet is perfect option for these people to keep themselves healthy. Avoiding foods with gluten, a protein found naturally in wheat, rye, and barley, is critical in treating celiac disease. Removing gluten from your diet will improve symptoms, heal damage to your small intestine, and prevent further damage over time. While you may need to avoid certain foods, the good news is that many
healthy, gluten-free foods and products are available. Be sure to always read food ingredient lists carefully tomake sure the food you want to eat doesn’t have gluten.
Some symptoms of celiac disease are experienced by people with a condition known as non-celiac gluten
sensitivity (NCGS). These people don’t experience the same kind of injury and irritation to the small intestine as
those with celiac disease, but gluten intolerance can still cause physical and mental problems. Intolerance to
other components of gluten-containing foods — such as FODMAPs, a group of fermentable
carbohydrates — may cause physical or mental problems. NCGS can sometimes lead to fuzzy
thinking and depression.