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Genetics
- African and African American Foods
  Explore the unique dietary challenges of African and African American populations, including sodium sensitivity and processed food risks.
- Ashkenazi Foods
  Discover dietary challenges like celiac disease in Ashkenazi Jewish populations and tips for managing gluten sensitivity.
- East and Southeast Asian Foods
  Discover how East and Southeast Asian populations manage lactose intolerance and adapt to modern dietary challenges.
- European Foods
  Discover how traditional European diets shape modern food processing abilities and common dietary concerns.
- Hispanic and South American Foods
  Explore dietary challenges and health risks faced by Hispanic and South American populations, along with tips for maintaining traditional diets.
- Middle Eastern Foods
  Explore how traditional Middle Eastern diets can counter the effects of modern processed foods on metabolic health.
- Native American Foods
  Explore the genetic predispositions and dietary impacts on Native Americans, including tips for healthy eating.
- Polynesian and Pacific Islander Foods
  Explore how traditional diets can help Polynesian and Pacific Islander populations combat modern health challenges.
- South Asian Foods
  Learn how refined foods impact South Asians and strategies to maintain a healthy, balanced diet.
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Genetic Conditions and Food Sensitivities in Ashkenazi Populations

Ashkenazi Jewish populations have a higher prevalence of genetic conditions like celiac disease and other autoimmune disorders, which can make processing certain foods, such as gluten, more challenging.

Why Gluten Causes Problems

Celiac disease, an autoimmune response to gluten, is more common in Ashkenazi populations. Consuming gluten leads to intestinal damage, malabsorption, and other health issues.

Tips for Managing Gluten Sensitivity

Replace wheat, barley, and rye with gluten-free alternatives like quinoa, rice, and oats.
Choose naturally gluten-free whole foods such as fruits, vegetables, and proteins.
Check food labels for hidden gluten in processed products.