Gluten-free Intolerance and the diet suitable for you


How are you today? I hope you're okay with all the crazy stuff that's been happening lately. But not only with the virus, but with all the uncertainties, contradictions 
that are presented in the media. And that creates a sense of insecurity.

I can understand that you feel insecure now, that you don't know what will happen next or what to do. And you are right, given all the measures that are being taken. 

But the only thing that will help, is to stay calm and see what we can do. That's why I try to do something every day and keep myself busy with various things. To keep a
somewhat normal life, in the current conditions.

Lately, I have promised you a series of materials on the topic of healthy baking. I started a series of Videos, called Healthy Baking Lessons. You can find them either on 
my website or on Youtube. In addition, you will be able to read a weekly article on an adjacent topic.

So far, I have talked about the cross-contamination with gluten, but also about a type of gluten-free flour, namely Green Banana Flour. I found it a very interesting 
novelty in the field.

So I was thinking today to tell you a few things about intolerance, but especially the gluten intolerance, being one of the most common. In addition to general data, I 
want to talk to you about the diet indicated in this issue.

Maybe you know by now what the differences are between food allergies and intolerances and how specialists differentiate between them. Gluten intolerance is a serious 
problem that many people have.

Maybe you or a loved one has problems with gluten. Maybe you didn't know exactly what to do, what to eat.

1. First of all, you need to get informed and find out as much as possible about it. It will help you a lot. That's why I want to help you and give you some useful 
information in the fight against this disease. It will simply make your life easier to know what to do. In the end, the uncertainty scares us the most.

2. Secondly, you will need to build a proper diet and completely eliminate, at least for a while, or even your whole life (depending on how it affects you) the gluten from
your diet. And here I am talking about all products that contain gluten, or are contaminated with gluten.

Gluten is known to trigger the symptoms of celiac disease because it is resistant to complete digestion.

Interaction with the immune system of the gastrointestinal tract can cause an inflammatory response. This can have various consequences, especially if left untreated, 
including: destruction of the intestinal mucosa, as well as compromising normal digestive secretion. In the case of people suffering from celiac disease, first of all 
they try to normalize intestinal function, stabilize weight, and then correct anemia and other deficiencies with vitamins and materials. 

The only treatment that exists at the moment is the gluten-free diet, which you have to maintain all your life. This means avoiding wheat, rye and barley, as well as their
derivatives. The diet should be supplemented with vitamins and minerals, so as not to cause anemia or other deficiencies. In addition to gluten intolerance, lactose and 
fructose intolerance may be secondary. 

Avoiding them would help control the symptoms, and after the gastrointestinal tract returns to normal, they will be able to be reintroduced into the diet. If a 
gluten-free diet is maintained, the symptoms gradually disappear, and the intestine heals in 6-24 months from the time the diet was started. Re-evaluation is done annually
to control any associated conditions.

Recommended foods:
• Animal protein - beef, chicken, sheep, pork, lamb, eggs, seafood, fish, dairy products (if there is no lactose intolerance or allergy)
• Good quality fats and oils - avocado, coconut oil, olive oil, vegetable oils
• Fruits and vegetables - in any form
• Gluten-free cereals and pseudo-cereals - amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff, wild rice
• Herbs and spices - those that do not contain gluten naturally, or those that have ecological certification without gluten
• Vegetables - beans, lentils, peanuts, soybeans, peas
• Walnuts and seeds - of any type, including cashews, chia, almonds, flax, pumpkin seeds, pecans, nuts and pine seeds

Restricted foods: 

• Cereals - wheat, spelled, graham, emmer, spelled, barley, rye, semolina, and products made with these ingredients 
• Pretzels, biscuits, bread, pancakes, croissants, donuts, tortillas, muffins, rolls, wafers (gluten-free flour)
• Cakes, cookies, pastries, pies (gluten free)
• Pasta - all forms that are not specified as gluten-free
• Some drinks
• Breadcrumbs, croutons, barley flour, rye flour, soy sauce, thickened sauces with flour

Foods that are often contaminated: 

• Commercial fried foods 
• Improper handling of gluten-free items in restaurants 
• Oats

Foods that may contain hidden gluten:
• Brown rice - look for certified gluten-free varieties
• Chips
• Ice cream and yogurts
• Marinades and salad dressings
• Meat substitutes
• Meat - some commercially prepared mixtures may contain gluten or are marinated with gluten-containing products
• Spice packs
• Soup - may contain thickeners

Such a diet can seem quite restrictive and difficult to follow.

But like anything, it's about making a habit. And solutions exist. You just have to be very careful when reading the labels and choosing the right ingredients. It takes 
a while to re-educate, and a change of many habits.

But it's made for an extraordinary purpose, for your health. And this is the most important thing we can have.

Please give me a reply and tell me what you think. Have you had any problems with gluten intolerance? What kind of diet did you try? How has your life and eating habits 
changed? I look forward to hearing from you.

I wish you a wonderful day, just like you.


P.S. In order not to miss other important posts for you, news, articles, events, recipes or workshops, follow me on the online communication channels.




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