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  2. Category:Gluten-free diet - Wikipedia

    en.wikipedia.org/wiki/Category:Gluten-free_diet

    Download as PDF; Printable version; In other projects ... Pages in category "Gluten-free diet" ... Udi's Healthy Foods; W. Whole30

  3. Gluten-free diet - Wikipedia

    en.wikipedia.org/wiki/Gluten-free_diet

    The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...

  4. List of diets - Wikipedia

    en.wikipedia.org/wiki/List_of_diets

    Gluten-free diet: A diet which avoids the protein gluten, which is found in barley, rye and wheat. It is a medical treatment for gluten-related disorders, which include coeliac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis and wheat allergy. [50] [51] [52] [53]

  5. Coeliac disease - Wikipedia

    en.wikipedia.org/wiki/Coeliac_disease

    [129] [130] [131] The current international Codex Alimentarius standard allows for 20 ppm of gluten in so-called "gluten-free" foods. [132] Gluten-free diet improves healthcare-related quality of life, and strict adherence to the diet gives more benefit than incomplete adherence. Nevertheless, gluten-free diet does not completely normalise the ...

  6. Gluten - Wikipedia

    en.wikipedia.org/wiki/Gluten

    A strict gluten-free diet is the first-line treatment, which should be started as soon as possible. It is effective in most of these disorders. When dementia has progressed to an advanced degree, the diet has no beneficial effect. Cortical myoclonus appears to be treatment-resistant on both gluten-free diet and immunosuppression. [14]

  7. Gluten-related disorders - Wikipedia

    en.wikipedia.org/wiki/Gluten-related_disorders

    For Europe, the Commission Regulation (EC) No. 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten has laid down harmonised rules on the content and labelling of these foodstuffs, setting out the conditions under which foods may be labelled as "gluten-free" or "very low ...

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