The Gluten-Free Diet is a dietary approach that involves avoiding all foods that contain gluten, a protein found in wheat, barley, and rye. The diet is typically followed by people with celiac disease, gluten sensitivity, or wheat allergy, as consuming gluten can cause adverse reactions in these individuals.

Here are some of the key features of the Gluten-Free Diet:

1. Avoidance of gluten-containing foods: The diet involves avoiding all foods that contain gluten, including bread, pasta, cereals, and baked goods made with wheat, barley, and rye.
2. Emphasis on gluten-free grains: The diet emphasizes consuming gluten-free grains, such as quinoa, rice, and corn, as well as fruits, vegetables, and proteins.
3. Reading food labels: The diet requires careful reading of food labels to identify gluten-containing ingredients and ensure that products are certified gluten-free.
4. Potential health benefits: The Gluten-Free Diet has been associated with potential health benefits, such as improved digestion, increased energy levels, and reduced inflammation.

However, the Gluten-Free Diet can be challenging to follow and may be deficient in certain nutrients, such as fiber, iron, and B vitamins, if not properly planned. Gluten-free products are often more expensive and may contain added sugars and fat to compensate for the texture and taste lost when gluten is removed. Additionally, there is little scientific evidence to support the health claims of the Gluten-Free Diet for those without celiac disease or gluten sensitivity.

As with any dietary approach, it’s important to consult with a healthcare professional before starting the Gluten-Free Diet, especially if you have any underlying medical conditions or nutritional deficiencies.