Living Without Gluten: What Must And What Must Not Eat?

how-to-eat-gluten-free

     If you frequently bothering headache or abdominal pain, you go through strange mood swings, perhaps bother gluten in the diet. It is a substance that is in cereals, especially wheat. He belongs to the group the biggest culprits for food allergies. Allergy to gluten can bother you for years and you suspect of quite different problems and diseases.

    Where it has gluten ?

    Gluten is a sticky substance that gives dough its elasticity and situated in products consumed daily. It is found in wheat, barley, rye, and the products arising from them. Therefore care must be taken because gluten is also found in pasta, pizza, snacks, soups, industrial food and even food for babies.

    The problem is that gluten is hidden in additives, preservatives and stabilizers different foods, which are not usually looking for. Sometimes found in processed foods, the means for maintaining hygiene in the mouth, but also in pharmaceuticals.

    What causes it?

     Science is increasingly recognized that many diseases can be associated with food factors. But not just for each and unique symptoms, but with each other reflects. Despite different diseases with different symptoms gluten in all cases be a major contributor or one that worsens the situation.

     If you have any of these symptoms, you have not discovered the reason, perhaps gluten is the culprit: Depression, confusion, poor concentration, arthritis, headaches, mood swings, bloating and abdominal pain, diarrhea, irritable bowel syndrome, Crohn’s disease, eczema, ADHD, chronic fatigue, seizures, psoriasis. In children, gluten can cause wheezing and frequent ear infections.

     Gluten intolerance and celiac disease

     If you have any of these symptoms, you do not have to spend series of  examinations for years, but just try some time to eject gluten from the diet. If you see improvement, then it means that it is gluten is what bothers you. Usually hard to determine when it is at an early stage if you go to examinations, but with a change of diet can improve health. Foods without gluten are considered healthier and are recommended to those who have no problem with gluten allergy.

     Intolerance to gluten at a later stage changes into celiac disease or gluten enteropathy. It is usually chronic, gastro, an autoimmune disease that is characteristic in organisms that do not tolerate gluten. Symptoms lasting diarrhea or frequent uncomfortable chairs, abdominal pain, weight loss, loss of appetite and poor muscle mass. In adolescents suffering from celiak disease notes outstanding development in puberty.

     Among babies can occur for several months after the introduction of gluten in food supplements. Usually this happens because parents do not adhere to the calendar of nutrition for babies. Their intestines are not developed enough to digest these foods, so it can lead to celiac disease.

    The only cure for celiac disease is non glutein food.

    Which cereals can eat ?

    This is a list of grains that do not contain gluten, amaranth, chick peas, corn, corn flour, millet, rice, rice flour, sorghum, soybeans (but not soy sauce), tapioca, quinoa starch or potato flour.

    This is a list of foods that you should avoid: barley, barley malt, Bulgar, couscous, wheat, flour, wheat, oats, semolina, rye.

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