Removing lactose and gluten from the diet should be guided by a healthcare professional who has diagnosed intolerance to these components. This is the clear message shared in a conversation about healthy living, where nutrition experts stress that a balanced, varied diet is the foundation of well‑being.
Celiac disease, also known as gluten intolerance, is a chronic genetic condition that affects about 1 percent of people worldwide. Genetic testing can help identify susceptibility. In individuals without the condition, the lining of the small intestine normally processes gluten and its components without causing harm, and the idea that gluten damages intestinal villi in all healthy people is a misconception that many clinics address in patient education.
It is noted that removing gluten from the diet can reduce the intake of several important nutrients, including magnesium, iron, potassium, silicon, and vitamins such as B, E, and PP. Likewise, avoiding lactose can lessen calcium intake, which plays a crucial role in many bodily processes and bone health. These potential deficiencies highlight the importance of planning meals to maintain essential nutrient levels while managing intolerances.
A former nutritionist discussed the benefits of choosing pickled vegetables over other preservation methods, explaining how they can contribute to a diversified, flavorful diet while supporting ongoing nutritional goals.