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Gluten-free Gluten-free refers to a diet that excludes gluten, a protein found in wheat, barley, and rye. This diet is essential for people with celiac disease, an autoimmune disorder in which gluten consumption causes damage to the small intestine. Some people may also adopt a gluten-free diet for non-celiac gluten sensitivity. The low FODMAP diet was developed to manage symptoms associated with functional gastrointestinal disorders, such as irritable bowel syndrome (IBS). FODMAP is an acronym for a group of short-chain carbohydrates that can cause digestive upsets in some people. These fermentable carbohydrates can cause bloating, flatulence, abdominal pain, and changes in stool consistency. While the gluten-free and low FODMAP diets may seem similar because they require eliminating certain foods, they are two distinct dietary regimens with different purposes. The gluten-free diet excludes gluten, while the low FODMAP diet focuses on reducing fermentable carbohydrates. Seafood
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