Celiac Disease

Celiac disease (gluten enteropathy) is a chronic disease characterized by atrophy of the lining of the small intestine as a result of intolerance to gliadin - a component of the protein gluten, which is found in wheat, rye, barley, and according to some sources in oats.

Exposure of patients to a diet excluding the above cereals, as well as foods and products prepared from them, leads not only to the cessation of intestinal disorders and improve the overall health of the patient, but also to the restoration of the lining of the small intestine.

Complete improvement occurs only after a 3-month diet. Celiac disease is one of the diseases for which it is very important to be diagnosed in time, and the right diet is able to completely change the patient's condition and even save his life.

Diet therapy consists in the absolute and constant exclusion from the menu of all foods, products and dishes of wheat, rye, barley, bread, pasta and pasta, cereals, confectionery, sausages and all foods containing flour from the above plants . Many nutritionists and gastroenterologists also deny the use of oats and oatmeal products. But studies show that the use of 40-50 grams of such foods by sufferers of the disease does not worsen the condition of the patient and that of the lining of the small intestine.

Products and dishes of rice, corn, millet, buckwheat and, with a few exceptions, soybeans are characterized by good tolerability.

Essence

The diet for established celiac disease consists of increasing the amount of vitamins, calcium, iron and other minerals; fat reduction, increase energy through protein and carbohydrates.

Chemical composition and caloric content of the standard diet:

• 110-120 g of protein (60% - animal);
• 80 g of fat (20% - vegetable);
• 400 g of carbohydrates (25% - easily digestible);
• 2700-2800 kcal.

Dishes should be mashed or prepared in the form of puree, boiled or steamed. Cold and hot foods are excluded. Feeding is 5-6 times a day. Multivitamins and minerals must be obtained.

Recommended foods and dishes suitable for a gluten-free diet:

• Bread and bakery products: from potato and corn starch; from soy, rice, corn flour; buckwheat flour;
• Soups: from non-fat and weak meat and fish broths; broths of rice or of permitted chopped vegetables.
• Meat and poultry: lean meat or with excellent fat removal, without fascia, tendons; cooked or steamed; beef, chicken, rabbit.
• Fish: lean species; boiled or steamed;
• Cereals: buckwheat, corn, rice, millet and, if tolerated, up to 50 grams of oats; porridge with water or milk;
• Dairy products: non-sour and fresh cottage cheese, if tolerated - sour milk products, also up to 50 grams of milk or cream in tea or dishes; unsharpened grated yellow cheese;
• Eggs: soft-boiled, steamed omelets;
• Vegetables: potatoes, carrots, zucchini, squash, cauliflower (cooked or mashed);
• Appetizers, appetizers: sturgeon caviar, soft cheeses;
• Fruits, confectionery and confectionery: jellies, apple puree, pears, quinces, blueberries, blackcurrants, strawberries, cherries; baked apples and pears, with tolerance grated raw apples, without the peel; sugar, honey, jams, marmalades, candies;
• Sauces and condiments: Béchamel milk sauce from starch or rice flour; sauces of non-greasy broths, fruit and vegetable decoctions. Spices: bay leaf, vanillin, cinnamon, if tolerated and other spices, without pepper;
• Drinks: tea, weak coffee and cocoa with water; warm sweet fruit juices (including berries) diluted with water; decoction of rose hips, blueberries, cherries, blackcurrants;
• Fats: oil in the preparation of meals, in case of tolerance - oil up to 5 grams in the dishes;