Gluten is a protein found in wheat, rye, barley, and oats. In people with coeliac disease, eating or drinking anything containing gluten causes different symptoms and/or damage to the lining of the small digestive tract. Gluten is commonly criticized for intestine symptoms experienced by people with cranky digestive tract syndrome. Some gluten-free foods that people with coeliac disease can take pleasure in consist of: meat products, unprocessed meat, fish, poultry, bacon, pork off the bone and meats that are frozen or canned, however with no sauce; milk products, eggs, full-cream milk, low-fat milk, evaporated milk, condensed milk, fresh lotion, yoghurt, processed or block cheese, and some custards, gelato and soy milks; veggies and fruits, fresh, canned or frozen, fruit juices; seeds, nuts and nut butters; gluten-free grain and baking products, corn flour, soya flour, lentil flour, rice, rice flour, rice bran, potato flour, sorghum, buckwheat, millet, amaranth, breakfast cereals made from corn and rice, psyllium and polenta; gluten-free bread, cakes and biscuits, most rice biscuits, corn cakes, rice crispbreads, corn tortillas and corn taco coverings, packaged breads identified gluten free, packaged biscuits and cakes identified gluten free; gluten-free pasta and noodles, gluten free pasta, rice noodles, rice or bean vermicelli and 100 percent buckwheat noodles; spices, tahini, jam, honey, maple syrup, chocolate, all vinegars, tomato pastes, some sauces and some salad dressings; treats, ordinary chips, ordinary corn chips and unflavoured snacks; beverages, water, full-cream and low-fat milk, fruit and veggie juices, tea, coffee, mineral water, red wine, spirits and liqueurs.
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