A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten from your daily life. It is a mixture of proteins found in wheat, and other species like barley, rye, and oats. The allowance of oats in a gluten-free diet is still controversial and depends on oat cultivation and frequent cross-contamination with other gluten-containing cereals.

Gluten may cause problems like gastrointestinal and systemic symptoms for those dealing with gluten-related problems such as: –

• Celiac disease (CD)
• Non-celiac gluten sensitivity (NCGS)
• Gluten Ataxia
• Dermatitis Herpetiformis (DH)
• Wheat Allergy

For these people, a gluten-free diet is prescribed as the most effective treatment, but in several studies, it is seen that many people with celiac disease are still facing an incomplete recovery of the small bowel, despite a strict gluten-free diet. The reason behind this is the inadvertent ingestion of gluten. People who do not understand much about a gluten-free diet generally believe that they are strictly following the diet, but in reality, they are making many errors in there day to day life.

Gluten is said to be a versatile protein used in high quantity not only in the manufacturing of processed food items like ice creams, sweets, confectionery, soups, and sauces but is also present in lipsticks and even postage stamps.

In Latin Gluten is translated as “Glue”. This is because the gluten protein fractions display different and unique structure-building properties used in food processing.