Gluten is a type of protein in processed foods made from wheat and other grains. Gluten should be avoided by those who suffer from wheat allergies or celiac disease, an autoimmune disorder that damages the intestine.
A gluten-free diet is usually recommended for people with autism. However, now developing a diet that avoids all foods containing gluten. Gluten-free diet is generally done after they develop symptoms tired, bloating, or feeling depressed (depression).
Gluten-free diet was based on a personal diagnosis, not based on physician judgment. Nutritionist Katherine Tallmadge wrote in LiveScience, Friday (28/6), the gluten-free diet does not have to do all of those. Of the whole population, only about 1 percent of people at risk of suffering from celiac disease and must avoid gluten. For most people, it is highly recommended consumption of gluten.
"A lot of people after a gluten-free diet to feel better or losing weight. In fact, the feeling that arises because they reduce your calorie intake by reducing processed foods made from wheat. No association with gluten. "
Tallmadge wrote, those who do the gluten-free diet, although not suffer from celiac disease, may experience a shortage of essential nutrients, such as iron, folic acid, niacin (vitamin B3), thiamin, riboflavin, calcium, vitamin B12, and phosphorus and zinc (zinc).
Therefore, a gluten-free diet should be done only if recommended by a doctor after the discovery of wheat allergy symptoms. If no symptoms and no doctor's advice, it is recommended that the consumption of gluten