People can react to foods quite differently, and there are a number of common foods such as milk or peanuts which many people are sensitive to. How to eat gluten free is a major concern for those sensitive to this lectin found in wheat and other grains. This is because wheat is such a common component of the human diet and has been so since the start of agriculture.

You need to know what forms of this lectin give you a problem, as it is present to an extent in many grains, including rye. Some people are sensitive to only the gluten found in modern wheat, not reacting to that in faro or kamut, which are ancient forms of wheat from Rome and Egypt. Rice and corn or maize are both grains which lack these harmful effects.

Obviously you have to cut out food made containing any wheat, such as bread, buns, cakes, or pizzas. This can be difficult as these foods are staples in most modern societies, and tempt you from so many display windows. But it must be done; otherwise you will suffer the consequences, which are potentially very severe.

Wheat can also be a constituent of seemingly innocent snack foods such as certain brands of potato chips. Commercial sauces and gravies also frequently have it as an ingredient. You will have to learn to read labels very carefully to discern whether there is some form of gluten hiding in the ingredients. Products which use cornstarch or other substitutes instead of heat flour as a thickening are acceptable.

Even if there is only a small amount of flour as an ingredient, the food should be avoided. It does not take much of a gluten to cause all the symptoms. Only complete abstention is at all effective, so it is necessary to be absolutely sure.

If you have nothing else to eat or feel you must eat some, then you can eat Essene bread. This is made from sprouted wheat, and the process of sprouting destroys the lectin, rendering the sprouted wheat harmless. In fact, rice also has a harmful lectin, but this is similarly destroyed when it is cooked. But be sure it is proper Essene bread, with no unsprouted wheat or other grains added.

Fortunately, there are a number of grains and other starches which can replace the harmful foods. Corn, millet and other more uncommon grains such as amaranth or millet are suitable and safe to eat, while potatoes and other starchy root vegetables are also fine. Apart from this most vegetables as well a meat, poultry and dairy products can form the basis of a very satisfactory diet.

Probably the biggest challenge in finding out how to eat gluten free for the rest of your life is that it is so hard to avoid bread and other tasty wheat products. Throughout the ages, ever since people first started farming wheat, this grain has been an important part of the diet. Everybody grows up with it as a staple, and so many mouth-watering goodies are made from it. Not being allowed any can cause a feeling of deprivation, but you will eventually get over this hurdle.