Avoiding gluten involves eliminating foods containing gluten, a protein found in wheat, rye, and barley. This is primarily done to manage celiac disease, an autoimmune disorder where gluten triggers an immune response that damages the small intestine. Additionally, some individuals with non-celiac gluten sensitivity experience digestive issues or other symptoms upon gluten consumption.
Adhering to a gluten-free diet offers several benefits, including improved digestive health, reduced inflammation, and symptom relief for those with celiac disease or gluten sensitivity. Historically, gluten avoidance played a crucial role in managing celiac disease, with the earliest known records dating back to the 5th century BC.
