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If you are in doubt that your food may be the cause of your illness, try substituting one food each day. To begin with, its best to use besan (gram flour) in place of wheat flour.
People suffering from celiac disease cannot digest a protein called gluten, which is found in barley and wheat flour. Gluten triggers immune system in patients to damage small intestine villi.
As a result, patients cannot absorb nutrients from food and remain malnourished, which could lead to anemia, weight loss and fatigue. Celiac disease patients suffer from fat malabsorption.
A gluten-free diet is also recommended for patients with wheat allergy, dermatitis herpetiformis, multiple sclerosis, autoimmune disorders, autism spectrum disorders, ADHD, and some behavioral problems.
Gluten-containing cereals are wheat, barley, rye, oats and triticale. Gluten is also present as a food additive in the form of a flavoring, stabilizing or thickening agent.
In these conditions, one should switch over to gluten-free foods. The best alternative is to shift from wheat flour to gram flour (besan).