Gluten free
Gluten-free
Gluten-free (/ˈɡluːtən friː/) refers to a diet that strictly excludes gluten, a mixture of proteins found in wheat, as well as barley, rye, and oats, along with all their species and hybrids (such as spelt, kamut, and triticale).
Etymology
The term "gluten-free" is derived from the Latin word "gluten" meaning "glue" combined with the English word "free". It was first used to describe a diet free from gluten due to the sticky nature of the gluten protein.
Related Terms
- Celiac Disease: An autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
- Non-celiac Gluten Sensitivity: Individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease yet lack the same antibodies and intestinal damage as seen in celiac disease.
- Wheat Allergy: An allergic reaction to foods containing wheat.
- Gluten Ataxia: An autoimmune disease triggered by the ingestion of gluten, characterized by problems with muscle control and voluntary muscle movement.
See Also
- Gluten-free diet
- Gluten-related disorders
- Gluten-free, casein-free diet
- Gluten-free beer
- Gluten-free food
External links
- Medical encyclopedia article on Gluten free
- Wikipedia's article - Gluten free
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