Gluten Free Diet Guide The Gluten-Free Diet simply means not
eating food that is made from the grains of wheat, barley, rye,
and oats. These grains contain a plant protein called gluten,
and it is this gluten that must be strictly excluded from the
“gluten-free diet”. The gluten in the above grains is made up of
specific arrangements of amino acids that can harm the body.
While a few other grains have “gluten” in them, like corn, they
are not harmful because their amino acids are different. Even
small quantities of gluten from wheat, barley, rye, and oats are
harmful, preventing remission or inducing relapse. The strict
definition of a gluten-free diet remains controversial due to
the lack of an accurate method to detect gluten in food products
and the lack of scientific evidence for what constitutes a safe
amount of gluten ingestion. Therefore, a zero tolerance approach
to gluten ingestion is prudent.1 Food that is not made with
gluten from wheat, barley, rye, and oats as an ingredient may be
safely eaten. F