Pseudocereals in a gluten-free diet
Abstract
Gluten-containing food products cause allergic reactions and intolerance in sensitive individuals, i.e., celiac disease or gluten enteropathy. Celiac disease is a disease of the immune system in which gluten is recognized as a harmful agent. The only therapy for people sensitive to gluten is a gluten-free diet. Due to their gluten-free status and suitability for a gluten-free diet, pseudocereals have played a significant role. Their grains enhance nutritional quality and are nutrient-dense. Iron, magnesium, fiber, protein, and other nutrients are abundant in them. Buckwheat, amaranth, millet, and quinoa are the most significant pseudocereals. Due to their high nutritional content and lack of gluten, pseudocereals have become a staple of the gluten-free diet for those with gluten-related illnesses in recent years.
Keywords: pseudocereals, quinoa, millet, amaranth, buckwheat, gluten-free diet
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