“Gluten is a protein found in grains such as wheat, barley and rye. It is present in a variety of breads, phulkas/chapatis, pastas, cakes, biscuits, rye, barley, soup bases, beer, candy, etc. Ms. Edwina Raj, Senior Dietitian, Aster CMI Hospital, Bengaluru explains. According to him, many individuals give up gluten completely without understanding the right wheat substitute from a nutritionist based on their current condition and end up exacerbating their health concerns.
However, she recommends a thorough checkup with a gastroenterologist to rule out gluten sensitivity, celiac disease, severe flatulence or a dermatologist’s advice, which will help a nutritionist understand the need for a gluten-free diet.
Dr Shalini Garvin Bliss, HOD- Dietitian, Manipal Hospital, Gurugram says that a gluten-free diet is generally followed by people who are gluten-intolerant or suffering from celiac disease primarily to manage its symptoms. There are people.
According to the doctor, a gluten-free diet for celiac disease is designed only because the patient with celiac disease is allergic to gluten products. However, even in the case of patients with ulcerative colitis, if the symptoms do not subside, it is advisable to stop the gluten product to manage the condition, but only for a short time, she adds.
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