Gluten-Free - Page 2

Gluten-free refers to foods or diets that do not contain gluten, a group of proteins found in wheat, barley, rye, and their derivatives. People with celiac disease, non-celiac gluten sensitivity, or wheat allergies should follow a gluten-free diet to avoid adverse health effects. Gluten-free foods include grains such as rice, quinoa, and corn, as well as various fruits, vegetables, and meats that are naturally free from gluten. Processed foods labeled gluten-free are made without ingredients containing gluten and are often prepared in dedicated facilities to avoid cross-contamination. A gluten-free diet can also be adopted by individuals without gluten-related disorders for personal health reasons or to achieve certain dietary goals, although it requires careful management to ensure nutritional adequacy.