Features

March 2013 Issue

Gluten-Free Whole Grains

If you have to avoid gluten, it doesn’t mean you have to skimp on whole grains—just focus on those that are gluten-free, including amaranth and quinoa.

A growing number of people must avoid gluten, the protein found in wheat and other related grains, such as spelt, kamut, rye, triticale and barley. Whether you suffer from celiac disease, an autoimmune disorder in which gluten inhibits the absorption of nutrients and damages the small intestine, or you have non-celiac gluten sensitivity, a condition that presents symptoms related to gluten intake, including digestive complaints and headaches, your only treatment is a lifelong, gluten-free diet.

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