Discussion: I am a 50-year-old chronic liver disease patient. (I do not suffer from celiac disease) A naturopath recommended gluten-free foods to me. This is relatively expensive food.

Gluten is a protein found in most grains, giving them a crunchy taste. As it is called, Gluten is a type of "glue" that tends to stick to the walls of the intestines. When the intestinal walls become inflamed due to an imbalance in the intestinal flora, Gluten exacerbates the symptoms of inflammation. The digestive system is the primary internal system that is always non-sterile and has a high weight in its load on the immune system. I recommend gluten-free or low-gluten foods, but preferably from natural sources not industrialized or processed, such as quinoa, buckwheat, corn (not genetically engineered), teff, rye (low-gluten), basmati rice, legumes, sweet potatoes, non-grain vegetable flours.