The significance of gluten-free food options has skyrocketed over the last few years. Despite the popularity of gluten-free diets, there remains a good deal of confusion as to what gluten exactly is, who should avoid it, and why.Also Read - Seven Cases of New Delta Sub Variant Detected in Indore; Two Army Officers Infected: NCDC Report

Certain people feel as though gluten sensitivity is a fad rather than an actual affliction. Gluten-free diets are considered ‘trendy.’ This is partially due to the fact that gluten-free foods have lately been touted as a healthier dietary choice, which has caused it to gain traction among many health conscious individuals. The problem this presents is that it becomes difficult to differentiate between those who cannot have gluten, and those who choose not to despite the fact that they have no condition barring them from doing so. Also Read - Karva Chauth 2021: Fasting For First Time? Watch Video to Know Healthy Fasting Tips

It is important to remember that gluten does not affect every individual the same way. Consider the possibility that for some people, a gluten-free diet is not a choice but a necessity. Also Read - World Polio Day 2021: Cases Across the Globe and Where India Stands | Facts And Significance, Explained | Watch Video

There are three main conditions that may cause an individual to have an adverse reaction to ingesting gluten. Celiac disease is a fairly common autoimmune condition. Individuals with celiac disease cannot tolerate gluten in any amount. For individuals with celiac disease, the ingestion of gluten causes damage to the small intestine.

Gluten intolerance is often confused with both celiac disease and with gluten allergies. Gluten intolerance is also known as non-celiac gluten sensitivity. Individuals with a gluten intolerance may experience gastrointestinal discomfort after ingesting gluten, however, the condition is less serious than a gluten allergy or celiac disease and does not cause an immune response or small intestine damage.

Gluten allergies can cause serious reactions. Symptoms typically appear within 1-2 hours of ingesting the allergen. Reactions can range from mild to severe, depending on a number of factors. Some of the milder symptoms may include skin irritations such as hives and/or rash, diarrhea, vomiting and facial swelling. Severe allergic reactions may cause difficulty breathing, heart palpitations, and fainting. Unlike gluten sensitivity, gluten allergies cause an immune response and require afflicted individuals to adhere to a strict diet free of wheat. People with gluten allergies may be able to tolerate small quantities of gluten with minimal or no symptoms.

Gluten allergies can be diagnosed using blood tests and/or a cell-mediated test. These tests can help rule out celiac disease and begin to create a treatment plan. Currently, the only treatment for a gluten allergy is strict adherence to a wheat-free diet. Some individuals may be able to tolerate small amounts of gluten, so it may not be necessary for everyone with an allergy to avoid gluten completely. Reducing gluten intake or avoiding gluten entirely has been shown to significantly boost energy levels of allergy sufferers and can considerably improve their quality of life by reducing the severity and frequency of symptoms.

The majority of traditional Indian foods are gluten-free. There are exceptions, however, so it is important to pay careful attention to the ingredients in your dish. Some examples of Indian food containing gluten are the peni, chiroti, upma, naan, chapati, poori, and paratha, which are typically not wheat-free.