Healing Nutrition. Nutrition In Gluten Intolerance

Gluten intolerance, enteropathy or celiac disease is an autoimmune 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 oats.

There is currently no effective treatment for gluten intolerance. The only way to deal with this condition is to follow a strict gluten-free diet . Even small amounts of gluten cause an autoimmune reaction that can cause serious damage to the intestinal mucosa. For people with celiac disease, following a gluten-free diet is vital, but far from easy.

Adherence to any diet is difficult as it requires some restrictions. Adherence to a gluten-free diet is even more difficult due to the fact that gluten is a protein found in staple foods and this severely restricts the diet.

Benefits of the diet. The first is the protection of the intestinal mucosa from damage.

Avoiding gluten does not lead to an autoimmune response and preserves intestinal health. The diet gives convincing results. One study claimed that children with celiac disease followed a gluten-free diet for 2 years without showing any symptoms of intestinal damage. Improvement in adults is slower. After a two-year gluten-free diet, complete intestinal health is observed in 34 to 65% of adults. But a longer diet leads to very good results. Avoiding gluten is of paramount importance. Even small amounts have a detrimental effect on the intestinal mucosa

Another benefit of the diet is that it improves the absorption of nutrients. Essential nutrient deficiencies are common in patients with gluten intolerance due to impaired intestinal absorption. Gluten-free diet helps strengthen the intestinal mucosa and the normal absorption of nutrients.

Reduces the risk of osteoporosis.

Over 75% of people with untreated celiac disease have decreased bone density and an increased risk of developing osteoporosis. This may be due to reduced absorption of calcium and vitamin D from food.

Following a gluten-free diet is an extremely difficult task, but not impossible. The only foods that should be avoided are those that contain gluten, unfortunately they are many. Here are some of the foods that are banned from the diet.

Foods that are naturally gluten-rich are the following cereals: wheat, durum wheat, spelled, einkorn, semolina, oats, wheat germ, wheat bran, barley, rye, triticale (a cross between wheat and rye).

Here are the products that are made from these crops. The pastries are: bread (wheat, oats), baguettes, biscuits, pancakes, croissants, donuts, cakes, muffins, waffles, etc.

Most pastries also contain gluten - cakes, pies, some candies.

Pasta. Most types of pasta are prepared from gluten crops such as: couscous, dumplings, spaghetti, noodles, gnocchi, ravioli.

Snacks. Crackers, pretzels, bruschettas, etc. Some drinks such as beer and others made from grain also contain gluten

Other foods. Sauces containing flour, soy sauce, breaded meats and fish, bites of meat or cheese.

Cross-contamination of foods with gluten occurs very often during their preparation. Such foods are:

• Fried foods in restaurants. Most restaurants fry all foods in the same fat, which can contaminate gluten-free products such as french fries.
• Improper preparation. The processing of gluten-free foods in the same place with gluten-containing products is a prerequisite for gluten contamination.

Foods that often contain hidden gluten

Rice blocks, brown rice syrup. Rice is a traditional gluten-free product. But often gluten is added to some rice products. Follow the labels before consuming.

Chips. Although they are potato, they may be contaminated with gluten-free flours or other gluten-containing flavors. To do this, follow the labels.

Ice cream and frozen milk. Be careful with the addition of biscuits, brownies or mixes. Keep an eye on the starch content of all the foods you eat

Sauces and marinades. Almost all sauces can contain malt vinegar, flour or soy sauce, which contain gluten.

Meat substitutes also contain gluten: vegetarian burgers, sausages, imitation bacon and such seafood.

Allowed foods. There are many delicious, natural gluten-free foods that can be consumed by patients with celiac disease. These are: all animal proteins (all types of meat, eggs, seafood), oils (butter, oil, olive oil), fruits and vegetables in all forms, gluten-free cereals (amaranth, corn, quinoa, rice,), legumes, nuts and seeds (almonds, cashews, chia, flax seeds). In large stores you can also find a lot of gluten-free foods such as pasta, bread, cereals, biscuits, etc.