As gluten-free products, restaurants, and restaurant menu options become more mainstream, many are curious about the gluten-free diet and its health benefits. Gluten is a protein found in wheat, barley, and rye which you generally found in bread, cereals, and grains.

Those who avoid it generally have celiac disease (an autoimmune disorder) which makes up 1% of the population, gluten (wheat, barley, rye) allergy, or non-celiac gluten sensitivity, due to adverse physical effects and reactions.

There are also those with MTHFR mutations, autism spectrum disorder (ASD), and other health challenges who the diet is indicated for. When a gluten-free diet is recommended by a health provider, there can be various benefits and relief associated, such as:

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