Celiac disease (gluten enteropathy) is a chronic disease characterized by atrophy of the lining of the small intestine as a result of gliadin intolerance.
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.
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.
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.