But even those who are healthy, it is useful at least once a year for a month to go on a gluten-free diet, to give rest to the body and improve metabolism.
What it is
Gluten is a vegetable protein found in wheat, rye, barley and oats flour. When baking it provides a loose consistency of the dough. In humans, people suffering from gluten intolerance, this food becomes toxic.
Celiac disease can trigger many other diseases and disorders (anemia, osteoporosis, convulsions), so it is very important to diagnose it in time and carefully observe a gluten-free diet.
Symptoms of celiac disease: systematically occurring stomach pains and bloating, diarrhea, constipation, flatulence, weight loss / gain, pain in joints, bones, anemia, fatigue, frequent mood swings, itchy skin with blistering (herpetiform dermatitis ), aphthous ulcers (oral cavity damage), osteoporosis, destruction of tooth enamel.
What to do
Consultation with a specialist is extremely necessary in order to first find out what foods you can eat with celiac disease. It is necessary to get maximum information about the disease and in all ways to avoid its exacerbations. Separately, this applies to medicines purchased without prescription. You need to have a clear idea of their composition.
Diet. Strict adherence to a gluten-free diet throughout life.
The need to avoid gluten-containing products makes it necessary to learn how to read labels and labels on packages. Also, you need to be careful about the possibility of mixing - crumbs of contraindicated food should not fall into your dishes either with a cutting board, neither from a toaster, nor from any other kitchen utensils.
Records. Experts recommend to keep a record of foods that people who suffer from celiac disease eat. This helps to adjust the food system, and at the same time gives clues about how to diversify the diet.
There is also a so-called celiac disease syndrome, which is a violation of immunity due to damage to the villi lining the wall of the small intestine. It occurs as a consequence of stress, chronic inflammatory diseases, prolonged use of antibiotics or anti-inflammatory drugs.
Celiac disease is not treated. The only way to avoid its manifestations is not to eat foods that contain gluten even in microscopic doses. Usually relapse of the disease occurs when even 100 mg of gluten enters the body. However, celiac disease on the background of therapy and compliance with the diet may eventually pass. A person is able to live without eating gluten-containing foods. Vitamins of group B, which are in cereals, are remarkably supplemented with buckwheat, nuts, seeds and other products.
Gluten, toxic to celiac patients, contains 4 cereal crops: wheat, rye, barley, oats, as well as all products based on them (bakery, pasta, baby porridge, confectionery, breaded dishes, etc.). These cereals may have other names. For example, durum - hard wheat, semolina - semolina. These are the names of certain types of wheat, which were bred for specific needs. Wheat spelled and stones are variations of wheat.
Bulgur - wheat, which was specially processed, and triticale - a grain, resulting from the crossing of wheat and rye. Pay attention to the so-called "hidden" gluten. It is found in products where there is no indication of the presence of gluten: boiled sausages, sausages, meat and fish semi-finished products; vegetable and fruit preserves, some tomato pastes and ketchups; Caramel, soy and chocolate sweets with filling; kvass and alcoholic beverages (vodka, beer, whiskey). Meals of fresh meat, poultry, fish, vegetables and fruits are allowed. From cereals - buckwheat, corn, millet, beans, amaranth, quinoa, sorghum, tapioca. You can eat eggs and milk, if they are not allergic. Often celiac disease is accompanied by a deficiency of protein, which should be replenished with products based on corn and rice flour, at the expense of meat, fish, cottage cheese and eggs.
If you correctly replace "intolerable" ingredients, it is possible to arrange gastronomic holidays. What foods can be eaten with celiac disease, because even for children with celiac disease, which is so difficult and insulting to limit in delicious, and explaining the need for a diet is still difficult.
Instead of 1 glass of wheat flour, you can use:
- 3/4 cups of ordinary cornmeal flour;
- 1 cup of ordinary cornmeal flour;
- 4/5 cups of potato flour;
- 3/4 cup of rice flour.