Not necessarily. Going gluten-free is crucial for people with Celiac disease, an autoimmune condition where gluten damages the intestine, and non-celiac gluten sensitivity, where gluten causes discomfort without autoimmune damage. But for most people, cutting out gluten doesn’t offer added health benefits and can sometimes do more harm than good. Many gluten-free packaged foods are more processed, higher in sugar or fat, and lower in fiber, vitamins, and minerals Gluten is found in wheat, barley, and rye — but these grains also provide important nutrients, especially fiber and B vitamins. A gluten-free diet isn’t automatically “healthier”; it’s a medical necessity for some, not a wellness trend for all. If you're not sensitive to gluten, there's no need to cut it out. Instead, focus on a balanced diet with whole grains, fruits, vegetables, and lean proteins. #GlutenFree #CeliacAwareness #GutHealth #AutoimmuneDisease #DigestiveHealth #KnowYourFood #HealthyEating #NutritionFacts #FoodAwareness
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