A gluten-free diet is a dietary pattern that is completely free of gluten, which means avoiding all foods that contain maltolysin and wheat gluten. A significant portion of natural foods contain gluten, such as wheat, barley, rye, and Shinola, as well as processed foods of these foods, including bread, cakes, buns, pasta, pizza, beer, sandwiches, and cookies. A gluten-free diet is one that forgoes the above foods in favor of foods such as sweet potatoes, potatoes, red beans, green beans, and rice as alternatives. The gluten-free diet is suitable for people who are sensitive to gluten, that is, special people who suffer from gluten-related disorder syndromes, mainly including dietary treatments for people suffering from celiac disease, non-celiac gluten sensitivity, gluten ataxia, and herpes-like dermatitis. A gluten-free diet avoids the aggravation caused by repeated exposure to gluten in such patients, and is beneficial for treatment. However, the gluten-free diet is not recommended for the general public because it may lead to unbalanced nutritional intake, which may cause malnutrition and other problems. There is no authoritative organization or scientific research to support the validity of the gluten-free diet for weight loss and other special purposes, so it is recommended to eat a balanced and reasonable diet and to maintain a variety of foods.