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  2. 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 ...

  3. Category:Gluten-free diet - Wikipedia

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

    Pages in category "Gluten-free diet" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. ...

  4. Gluten-free, casein-free diet - Wikipedia

    en.wikipedia.org/wiki/Gluten-free,_casein-free_diet

    The implementation of a GFCF diet involves removing all sources of gluten and casein from a person's diet. Gluten is found in all products containing wheat, rye, and barley. Many gluten-free breads, pastas, and snacks are available commercially. Gluten-free cookbooks have been available for decades.

  5. 22 Of the Best Gluten-Free Mexican Recipes for Cinco de Mayo

    www.aol.com/22-best-gluten-free-mexican...

    Gluten-free Mexican food will bring the flavor (without the guilt) to your Cinco de Mayo celebration this year. Whether you are getting ready for May 5th or just your weekly Taco Tuesday, you don ...

  6. Gluten-related disorders - Wikipedia

    en.wikipedia.org/wiki/Gluten-related_disorders

    Knowledge of hidden sources of gluten is important for people with celiac disease as they need to be very strict regarding eating only gluten-free food. [71] The degree of gluten cross contamination tolerated by people with non-celiac gluten sensitivity is not clear but there is some evidence that they can present with symptoms even after ...

  7. List of meat substitutes - Wikipedia

    en.wikipedia.org/wiki/List_of_meat_substitutes

    This is a list of meat substitutes. A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas. [1]

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