Gluten-free diet - a set of products
Mar 07, 2018
Over the past decades, physicians have often stalled the incidence of permanent ailments in people without detectable diseases, with seizures occurring after eating. When checking the products, their complete safety and absence of pathogens were revealed, which could explain the serious condition of the patients. Even deaths were noted. In the end, after numerous scientific and medical studies, it was found that the cause of such accidents and health problems was the usual gluten, or gluten. A disease in which the body simply can not digest the gluten of cereals is called celiac disease. Subsequently, it was found that a serious percentage of the population suffers a hidden or obvious form of this disease. To preserve their life and health, a gluten-free diet is needed.
Since patients with celiac disease are not able to perceive gluten in any form, they need a special diet with complete abandonment of the cereals that contain this substance. First of all, it is necessary to remove from the menu wheat, rye and barley, as well as products in which these cereals can be added. Since celiac disease is not a disease in the full sense, but is an organism's immunity to a separate component of cereals-gluten, the gluten-free diet becomes permanent and must last a lifetime.
If a person has suffered celiac disease in a latent form, his body has been poisoned with gluten for many years. However, with a diet and strict rejection of products containing gluten, in a few years the body itself is cleaned and health is normalized. In general, the improvement of the patient's condition is noticeable after only two weeks of strict adherence to the diet.
Can I use for weight loss
Certainly, all patients with celiac disease should observe a gluten-free diet in order to preserve their health and life. Doctors recommend examining the next of kin for this disease, since in most cases the inclination of celiac disease is inherited. An early examination helps to identify the presence of the disease and quickly transfer the patient to a diet. This will help to avoid severe consequences in the future, as well as to teach the child to comply with the diet from an early age. Adolescents who have this problem find it difficult to adapt to dietary nutrition, especially if they are in a group that promotes active use of fast food.
In some cases, a gluten-free diet is being used to lose weight. However, this is not entirely justified - this type of diet suffers from a lack of folic acid, calcium, iron and to a negligible degree of vitally important vitamin B12.If other foods are removed from such a diet, it will certainly lose weight, however it will have a very detrimental effect on the health of the losing weight.
In the gluten-free diet are both benefits and harm. For patients with celiac disease, this type of diet is vital, it can save lives. However, it can also cause harm, since such cereals as rye, wheat and barley are completely removed from the menu - the human body may not receive certain trace elements and vitamins. First of all, it is iron and folic acid. To restore the balance of these substances, a patient with celiac disease should consume more vegetables, dairy products, as well as red meat and liver. Also, the organism adhering to the gluten-free diet lacks calcium, the deficit of which will help to compensate for quality dairy products, for example, cottage cheese and hard cheeses. Sometimes there is a shortage of vitamin B12, but it rarely reaches a critical level and is easily compensated by adding the appropriate products to the menu.
A patient with celiac disease can be eaten without fear:
- Cereals( rice, buckwheat, sorghum, teff, film).Oats can only be used in a refined form.
- Pulses( peas, beans, soybeans, lentils, beans).
- Sour-milk products.
In the presence of intolerance to gluten, the patient will have to be especially careful about taking meals at a party or in catering establishments. If it is not possible to accurately determine the composition of the finished food, it is better to confine oneself to such dishes, in which gluten should not be by definition. Do not order fried in oil meat or patties - these products can be flour or bread. It is better to prefer grilled meat or baked in the oven without adding any sauces. It is better to ask for a salad that is not dressed with sauces, desserts prefer natural fruits, cheese.
A gluten-free diet does not mean that a patient can eat everything, except dangerous cereals and products with them. Since this is a restricted diet, you need to carefully observe the balance and diversity in the products used. It is necessary to make sure that the patient does not feel unhappy because of the inability to eat a piece of bread. Missing in the menu products should be replaced by other useful and tasty dishes, especially when it comes to the nutrition of a child or adolescent. Not only should he receive a balanced diet, it is necessary to take into account the fragile and vulnerable mentality. Disturbances in the diet can easily lead to problems such as anorexia or bulimia. A child or teenager with celiac disease needs to explain clearly why he should not eat certain foods, not focusing too much on the problem and not fixing on it. Let him not feel special. Replace prohibited products can similar, but harmless dishes. It is very important that a child loves his diet and does not find anything unpleasant in it. In this case, he will develop the necessary habit, and he will lead an ordinary active life without fixing on the problem.
The modern food industry produces a huge number of food products, including gluten. However, its presence is not dangerous, but the fact that gluten is sometimes hidden, unnamed and unnamed. Such products may not indicate the presence of flour or other substances from prohibited cereals, for example, non-potato starch, various thickeners or gluten-based fillers.
Sometimes on food or ready-made meals gluten gets by accident. In some patients, even a small amount of wheat flour or a piece of bread in food can provoke an acute attack. It is very important to carefully treat the preparation of food for such patients, as well as store their products and prepared foods in tightly closed containers.
The only criterion in choosing products should be a prejudiced attitude to them - if there is any doubt in the choice, it is better to refuse it. It is necessary to consume only natural products without additives and to control what the meals are prepared from.
To exclude errors when creating a gluten-free menu, see the video: