Gluten and what is wrong with It
The protein in grains such as wheat, barley, rye, etc. is called gluten.
Some people suffer from damage to the wall of the small intestine where it is in contact with gluten. This is called celiac disease. It is also known as gluten intolerance or sprue. It can cause weight loss, gas, diarrhea and may cause bloating or cramping. Affected individuals may suffer from deficiencies in vitamins and minerals. The wall of the small intestine can heal if gluten is completely eliminated from the diet of these patients.
In severe cases of celiac disease, if it is not treated in time, the
villi are damaged and complications such as malabsorption of fat,
magnesium, calcium, iron, vitamins A, D, E and K and fat-soluble vitamin
B12 may occur.
In such cases, the patient may require additional vitamins and minerals
for several months (or years) until the villi regenerate.
Some people suffer from a skin condition called dermatitis herpetiformis intolér ance caused by gluten.
It is not easy to eliminate gluten from the diet of a person because almost all foods use grains in their preparation. As we can not tell what's in there with the sole name of an ingredient, we can easily consume gluten without being aware. It is difficult to prescribe a gluten free diet.
Gluten-free diet
By keeping a strict gluten free diet, the state of a patient with celiac disease can greatly improve.
The patient's diet should be periodically reviewed with a dietitian
because it is necessary to maintain a gluten-free diet throughout life. The gluten-free cereals tend to have fewer B vitamins and fiber. We must be careful to ensure that they have adequate intake of these nutrients. This makes the gluten-free diet more difficult.
The person responsible for the plan of patient with celiac disease (CD) must understand the gluten free diet. Diet of the patient suffering from a MC must not contain the following grains: rye, wheat and barley in any form whatsoever. It is possible to eat the following foods: corn, rice, soybeans, potatoes, tapioca.
Gluten is present in the malt vinegar but not distilled white vinegar
Many foods are made from cereals. One can suspect the presence of gluten if food labels include the following:
- Hydrolyzed vegetable protein (HPV), except when it comes from corn or soybean
- Vegetable protein unless it comes from corn or soybean
You can use the following products:
- Products made from flour or cereals made from corn flour, rice flour, pure soy flour or potato flour
- Soy sauce or foods made from soy sauce, which are known to contain no wheat
- Locust bean gum, cellulose gum, gum locust bean, gum arabic
- Malt or products to the malt flavor derived from corn
- Modified starches or foods made from modified starches made from corn, potato, arrowroot.
A food product whose label contains the following words may contain gluten:
- Aroma
- Emulsifier
- Stabilizing
- Starch
- Hydrolyzed vegetable protein
Comments on precautions to a gluten free diet listed below are for illustrative purposes only.
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