Living
With Celiac Disease
Today, many diseases can be cured by administering drugs or surgery. In such cases, the
responsibility for the health and lives of patients falls on doctors who
prescribe the correct treatment. Celiac disease differs essentially from any
"ordinary disease". First, to treat this disease does not need any
medicine or surgery, efficacy responsibility falls on the patient. On the one
hand, it's good, because, in this case, a person suffering from celiac disease
can decide what is best for her and can perform effective treatment that does
not depend on the availability of physicians or their competence.
On the other hand, this detail can be a big problem because many people are not accustomed to being responsible for their health and do not know what should do. If you recently (or your child) suffer from celiac disease, is possible that you will feel desperate. But in time you will see that the situation is not so serious. Celiac disease is considered to be not so much a disease as a lifestyle. Due to a gluten-free diet, people with celiac disease are perfectly healthy people who simply follow closely what they eat and prepare their food intake according to the needs and characteristics of their body. In this article you will find a detailed explanation of what needs to be done to organize an effective diet without gluten.
On the other hand, this detail can be a big problem because many people are not accustomed to being responsible for their health and do not know what should do. If you recently (or your child) suffer from celiac disease, is possible that you will feel desperate. But in time you will see that the situation is not so serious. Celiac disease is considered to be not so much a disease as a lifestyle. Due to a gluten-free diet, people with celiac disease are perfectly healthy people who simply follow closely what they eat and prepare their food intake according to the needs and characteristics of their body. In this article you will find a detailed explanation of what needs to be done to organize an effective diet without gluten.
Before starting the
gluten-free diet, pay attention to an important fact:
In a single day with
regular food a person can eat 10-40 grams of gluten. For example, a piece of
white bread can contain about 4-5 grams of gluten. A portion of pasta contains
about 6 grams of gluten. Some studies have shown that the onset of the
inflammatory response in the intestine of a person with celiac disease is just
sufficient quantity of 0.1 g of gluten. Few crumbs of bread contain this amount
of gluten. In order to cure celiac disease, it is necessary not only to limit
the consumption of foods that contain gluten, but to remove them completely
from the diet.
The basic rule of
gluten-free diet
Gluten is a protein
found in only three grains: wheat, rye and barley. In order to organize
appropriately, a gluten-free diet must completely remove from your diet these
grains and other products made with these grains. Given this fact, gluten-free
diet can be easily organized by the principle of exclusion: can eat anything
that does not contain wheat, rye and barley, and derivatives of these grains. The
list of excluded products includes: bread from wheat flour or rye, bagels,
cakes, pasta, soft mushes containing wheat, rye or barley. complete elimination
of gluten from the diet can be difficult for several reasons: the product name
or list of ingredients contained in it does not give you the opportunity to
determine whether or not the product contains gluten.se happens over time after
starting the diet, people with celiac disease "fail" because the
elimination of foods containing gluten can mean giving up some habits that you
had before starting the diet. Following guidelines will help you overcome the
difficulties listed above.
To know the exact
composition of foods - prepare your own meals alone In fact, cooking at home is
a real relief for people with celiac disease. When cooking is important to use
fresh ingredients. Fresh meat, fish, fruits, vegetables do not contain gluten
and are absolutely safe for people with celiac disease. However, many products
contain additive components (such as wheat starch, colorings, flavorings),
including gluten. You must learn to replace those other gluten containing
ingredients that do not contain.
The list below shows
the product and the proportion of wheat flour may be replaced:
Instead of 1 cup of
flour can take:
1/2 cup of almond
meal (this was stored in a refrigerator)
1 cup buckwheat flour
1 cup of corn flour
1 cup corn starch
1 cup of amaranth
7/8 cup of chickpea
flour
5/8 cup of potato
starch
1 cup sorghum flour
1 cup tapioca flour
7/8 cup of rice flour
In some countries, in
stores you can find special flour mixtures that successfully replace wheat
flour in traditional recipes. If your family. Cook another person tells which
foods you can eat and which - not.
Celiac disease and dairy
products.
People with
celiac disease may develop intolerance to milk sugar (lactase insufficiency),
which is manifested by bloating, abdominal pain, diarrhea. Gluten-free diet is
recommended at first (for several weeks), to exclude dairy products. This will
relieve the symptoms listed above.
Avoid
"contamination" gluten meals when eating at home. The organization a gluten free diet must involve the whole family. It is important that all family
members understand what celiac disease is and know which the principle of
gluten-free diet is. Other family members who have celiac disease and cannot
eat foods containing gluten should try not to "pollute" your food
with these products. To this end:
Products containing
gluten must be stored separately from food without gluten.
Always wipe the
surface of the table.
Separate kitchen
tools (knife, saucepan, frying pan) that you will only use to cook food without
gluten.
Grow your habit to
always read the label you want to eat or to buy it.
Due to the presence
of gluten in some products may be non-obvious, must be "safety check"
all the products they have previously eaten.
At the beginning of
the diet, any kind (even the most common and most preferred) should be
considered as a potential source of gluten, because they do not always
accurately reflect the name of the contents. For example, the main component of
"Oat biscuit" is wheat flour.
In order to ensure
that the product does not contain gluten should review its label.
If the label does not
say that it does not contain gluten, it is likely that it contains gluten.
Can be sure that it
contains gluten, in the case where the composition of the ingredients are such
as:
Wheat, wheat starch,
corn grits, wheat flour, semolina, bran, yeast, barley, and any derivative of
barley, rye, and any derivative of rye, wheat, spelled, spelled, couscous.
The probability that
a product contains gluten is very high if it includes ingredients such as
dextrin, spices, sauces, flavors, supplements, taste, and licorice.
Although pure oats do
not contain gluten in some people with celiac disease it can trigger
inflammation of the intestinal tissue.
Some researchers
explain this by the fact that oats contain a protein with a structure similar
to that of gluten. Another reason could be that oats processing is performed
using the same equipment that is used in grain processing.
Gluten and alcohol
Some drinks contain gluten, but if you used to drink a
small amount of alcohol at the table or with friends, you should not completely
abandon the habit. Try to not drink beverages containing gluten. Beer almost
always contains gluten because it is prepared on the basis of malt and barley.
Vodka can also contain gluten, it is often prepared on the basis of wheat.
Wine, rum, tequila, whiskey, brandy and gin do not contain gluten.
Make sure the food is
varied
Under no circumstances limit your food intake
gluten-free diet compliance only 2-3 products (eg, rice, potatoes and beets).
First, no one could endure a long and monotonous food, secondly, a monotonous
food ration does not cover all the needs of the human body (in nutrients,
vitamins and minerals).Make sure that your diet is varied and necessarily
include fruits, vegetables, meat, fish, eggs, butter.
Control your weight
Over time, as the transition to gluten-free diet,
intestinal mucosal functions are recovered and the amount of nutrients that are
assimilated from food consumed becomes greater. This is a very good result, but
in this case the amount of food that you are accustomed to consume, can become
excessive. If, after you have started diet without gluten, you notice that body
weight increases, you must reduce the amount of food you eat.
