What Foods Contain Gluten? List Of Gluten-containing Foods

Gluten is ubiquitous - it is a real scourge of the 21st century, competing in frequency of use only with preservatives and flavor enhancer - monosodium glutamate. Yoghurts, sauces, marinades, semi-finished products, sausages, canned food, confectionery - store shelves are everywhere filled with gluten-containing products, and there are hardly enough fingers to list them all.

Celiac disease is a diagnosis that is usually easily established in childhood by doctors and requires a strict diet, in which the development of the child is relatively no different from that of healthy peers. The other two concepts are characterized by a mosaic of manifestations and are most often diagnoses of exclusion (when there are no other logical explanations for complaints and manifestations).

From the digestive tract:

• bloating;
• abdominal pain;
• diarrhea;
• nausea;
• gastroesophageal reflux (reflux of stomach contents into the esophagus);

Extraintestinal symptoms:

• headache;
• general weakness;
• clouding of consciousness;
• fibromyalgia (a disease characterized by widespread pain, often accompanied by fatigue, memory problems, sleep disturbances, depression, and irritable bowel syndrome); dermatitis and various skin rashes;
• joint pain;
• depression;
• sleep disorders;
• osteoporosis;
• miscarriage, spontaneous abortions, stillbirths (discussed);
• changes in the number and motility of spermatozoa (discussed);
• weight loss;
• damage to tooth enamel;
• epilepsy and bipolar disorder (put forward as a hypothesis and require further scientific justification);

A wide symptom complex of manifestations of “gluten disease” is due to the specific response of the immune system and the formation of antibodies to gluten (as to any foreign protein). This is supported by statistical data: women are much more likely to have sensitivity to gluten (estrogens, as we know, stimulate the immune response, in contrast to the suppressive effect of testosterone).

• ferritin
• Total iron-binding capacity of serum > 70 µmol/l.
• Transferrin saturation factor
• Decreased erythrocyte concentration (
• Decrease in hemoglobin, color index, mean volume of erythrocytes (MCV) in the complete blood count (lower third of the laboratory reference).

• Elevated homocysteine ​​levels >8 µmol/l for adults;
• Increase in the mean volume of erythrocytes (MCV) in the complete blood count (upper third of the laboratory reference);
• Increased levels of formiminoglutamic and methylmalonic acids in organic acids in the urine.

1. Distorts the immune response (the so-called cross-reaction) - antibodies to wheat protein, due to the similarity of certain sequences, react with the body's own cellular structures, leading to inflammation, mainly of the small intestine and nervous system.
2. Malabsorption syndrome (a consequence of the first point - if the mucous membrane of the digestive tract is damaged, the suction surface is significantly reduced) - underlies the development of anemia, protein and mineral deficiency, as well as damage to tooth enamel.
3. The development of dysbacteriosis: unsplit wheat protein is a nutrient substrate for intestinal bacteria, the abundant reproduction of which leads to an even greater aggravation of clinical manifestations.
4. Reproductive disorders - associated with impaired absorption of nutrient absorption (especially vitamins B9, K, as well as selenium and iron).
5. The increased risk of manifestation of autoimmune diseases is the result of a distorted immune response and autoaggression (i.e. aggression towards one's own cells and intracellular structures) - a particularly high correlation between celiac disease and Hashimoto's thyroiditis.
6. Causes the development of osteoporosis and osteopenia - due to impaired absorption of calcium in a persistent focus of inflammation in the small intestine.
7. It leads to anemia (when the gastrointestinal tract wall is damaged, the absorption of iron and vitamins of the B9 and B12 groups is disrupted), and, consequently, to oxygen starvation of cells - a real transport collapse occurs at the molecular level.

Cereal crops:

• wheat;
• rye;
• barley;
• triticale;
• spelt;
• semolina;
• bulgur;
• wheat starch;

(Read the label carefully)

• fast food;
• ready-made sauces (especially soy) and marinades;
• semi-finished products;
• dairy products;
• canned food;
• potato chips;
• cereals, muesli, granola and other breakfast cereals;
• bakery and confectionery products (depending on the type of flour used);
• sausage and ham;
• baking powder;
• breadcrumbs;
• ice cream;
• bouillon cubes;
• canned fruits and vegetables;
• minced meat (may be contaminated);
• processed cheeses;

• beer;
• ale;
• liqueurs;
• some carbonated drinks;
• packaged juices (sometimes);

• medicines, certain vitamins and herbal supplements;

Cereals:

• buckwheat and green buckwheat groats;
• quinoa;
• rice - brown, red, black, white;
• amaranth;
• millet;
• oats (with a special mark in the form of a crossed spikelet);

Flour:

• chickpea flour;
• almond flour:
• coconut flour;
• lentil flour;
• hazelnut flour;
• green buckwheat flour;
• green banana flour;
• bird cherry flour;
• potato flour;
• soy flour;
• corn flour;

Bakery products:

• chickpea pasta;
• amaranth pasta;
• lentil pasta;
• rice noodles;
• buckwheat noodles;
• funchose from 100% legumes;
• rice flour confectionery;
• bread made from rice / buckwheat / corn / almond flour;

Other products:

• all fresh vegetables and fruits;
• greens;
• fresh meat, fish and seafood;
• eggs;
• nuts and seeds;
• legumes;
• milk and cream;
• sour cream;
• vegetable milk (in most cases);
• cottage cheese;
• vegetable oils;
• coconut oil and ghee;
• honey;
• Coffee and tea;
• Apple vinegar;
• pure spices;

In addition, this list includes all food products, on the packaging of which a crossed ear is drawn (this marking means that gluten-containing cereals were not used in the production of this product; however, this does not exclude subsequent contamination (contamination) of the product during packaging, transportation and storage).

Eating gluten-containing foods or completely eliminating them from the diet is a delicate issue and requires a purely individual approach, competent diagnosis and accurate analysis of complaints and symptoms - but isn't this what a personalized approach to one's own health consists of?