Dietary Recommendations for Celiacs
We have already spoken about celiac disease, chronic disease characterized by an intolerance to gluten, a protein found in various cereals (especially in wheat, rye, oats and barley), and occurs as a result an alteration of the proximal small bowel mucosa (ie, the portion of intestine nearest the stomach).
On this occasion, share some dietary recommendations for these patients, the treatment of this intolerance is purely dietary order, and shall exclude the compound responsible for the problem.
It should be stressed that also need to pay attention to other products, without these grains mentioned as the main ingredient, may contain certain trace or traces. Moreover, today there is widespread use of emulsifiers, thickeners and other additives that are derived from cereals containing gluten and often joined by several foods.
Well, the general dietary recommendations are:
* In principle, lead a varied and balanced diet to avoid a possible nutritional deficiency, with the only exclusion of gluten and its derivatives.
* Thus, to encourage consumption of natural foods free of gluten, cereals such as rice, maize, millet and sorghum, vegetables, fruits, vegetables, milk and some derivatives, eggs, fish and meat.
For manufactured goods, must be secured before registration containing the logo of “gluten free.”
* To maintain an adequate intake of carbohydrates and calories, will have to resort to substitutes of bread and grains with gluten, and other books of this protein, such as rice and corn, or add potatoes and vegetables.
* Also, avoid products containing starch, modified starch (H-4381 to 4395), starch, cereals, thickeners (without giving sources), starch, gluten, flour, protein, vegetable protein and meal.
* Finally, do not stop reading labels carefully processed products to ensure they are not included “questionable ingredients, ie, that can not be verified as” gluten free “by the manufacturer.