Gluten Free Diet Analysis

A gluten-free diet is a restriction on gluten, which is found in wheat and related grains like barley and rye. A common usage for gluten-free diet is by people affected by celiac disease or a wheat allergy. A gluten-free diet requires a person not to eat some nutrients that may lead to deficiency in iron, calcium, thiamine, riboflavin, niacin, and folate (University of Wisconsin, 2011). Also, the diet will result the body to become restrained in bowel movement from an inefficiency amount of fiber. In regards to effect of the stomach, the immune system can be hindered by the insufficient amount of helpful bacteria (University of Wisconsin, 2011). When deciding a gluten free-diet, be sure to consult a doctor to see if it is the right diet. When on the diet, a person must ensure they are gaining all nutrients they normally get from gluten.

The diet does contain an acceptable range of protein consumption of 21% and fiber consumption of 22-34 grams (Berl, 2015). Also, unhealthy carbohydrates are eliminated from the diet (BistroMD, 2005). Alternative food choices for a gluten free diet may seem hard to find; however, there are plenty of gluten-free food groups like fruits, vegetables, meat and poultry, fish and seafood. Contents which are regularly in food like hydrolysates are replaced in gluten-free products of milk, soy, corn, and peanuts. People need to consider the restriction on lifestyle with health issues when choosing a gluten-free diet. Items in store are now being labeled gluten-free for the consumer (Celiac Disease Foundation, 2015). Most medicine and beverages are gluten-free, but people need to be aware of the package label. When purchasing gluten-free products, finding them may not be as easy as reading the