For the people who have celiac disease or non-celiac gluten sensitivity (NCGS), a gluten-free diet is a necessity. A gluten-free diet is followed by people who want to manage the symptoms of celiac disease, NCGS or has wheat allergy. Nutrition & Wellness Consultant, Sheela Krishnaswamy talks about three gluten-free foods that make for a great addition to the diet.
Almonds are gluten-free and one can start the day by including almonds in the breakfast, or as a snack during the day. Almonds are available in many different forms, all of which make a nutritious addition to the gluten-free diet. Just a handful of these power-packed nuts may help towards overall good health. High in fibre, maize (corn) is one of the gluten-free cereals that are consumed across the globe. Maize is a good source of carotenoids and polyphenols and the consumption of these antioxidants are associated with a lower risk of various degenerative diseases. Composed of carbohydrates and fibre, Rajma (Kidney beans) is also a good source of protein. They are gluten-free and provide fibre, protein, carbohydrate, folate, iron, magnesium, potassium, zinc and phosphorous. Kidney beans are low in fat, free of saturated fat and cholesterol-free.
