I have celiac disease, and my doctor has recommended a gluten-free diet. What is gluten, and why are beans so important in maintaining a gluten-free diet?
Gluten is a protein found in wheat and wheat-related grains including barley, rye, spelt, kamut, and triticale. According to the National Institutes of Health (NIH), one in every 100 Americans has celiac disease, an autoimmune condition in which gluten inhibits the body’s ability to absorb nutrients from food. The only treatment is a lifelong, gluten-free diet. In addition, people with allergies or intolerances to gluten must also avoid this naturally occurring ingredient. Beans are important for people on a gluten-free diet because they can’t rely on whole grain sources of wheat, barley, rye, or spelt to meet their recommended intake of 25-38 grams of fiber per day. According to the Beans for Health Alliance, beans are a good choice because they are nutritious, inexpensive, widely available, and delicious!
