Gluten intolerance: what to eat in case of celiac disease, the foods to avoid and where glutinous proteins "hide".
Considering that more than 1% of the world population today suffers from gluten intolerance, and that even if we cannot speak of true celiac disease, there are many people who discover that they have some intestinal difficulties in "managing" the proteins ofgluten found in wheat and its derivatives, it is not surprising to understand that research on what to eat in case of gluten intolerance are becoming more and more frequent.
So let us try to provide a precise answer to this question: that what to eat if you are gluten intolerant? What should your diet consist of?
How to recognize gluten intolerance
Symptoms of gluten intolerance.
First of all, it is good to introduce - albeit briefly - how we can recognize gluten intolerance. It being understood that only your doctor will be able to make an effective and timely diagnosis, some of the problems that characterize this condition are evidently represented by swelling in the belly (abdominal swelling), from alternating diarrhea to constipation and, sometimes, from keratosis pilare, or a particular evolution of one's skin (the so-called “chicken skin”) which could be linked to the lack of fatty acids and vitamin A, caused precisely by the malabsorption of these nutrients due to gluten in the intestine.
Other symptoms are represented by neurological phenomena, such as dizziness, anxiety, dizziness, feeling of loss of balance, mood swings. Those who eat a meal containing gluten generally also experience tiredness and fatigue.
What to eat in case of gluten intolerance
Once the symptoms of gluten intolerance have been found, and a diagnosis made by your doctor, we can try to understand what to eat. Unfortunately for all the people who are affected by it, there is no real cure against gluten intolerance, but only a series of precautions that can adapt their diet, trying to avoid foods that contain gluten, or that contain wheat, spelled, barley, signal and oats, as well as - of course - all the products that are derived.
The list may seem quite impressive, especially in the eyes of those who have never considered changing their diet. In fact, eliminating the above items entirely from your menu would mean avoiding eating bread and pasta, bread sticks and biscuits, sweets and beer, cutlets and fried food, some cured meats and some ice cream.
In any case, it is good to look at the topic by observing the glass "half full". Being intolerant to gluten means in fact being able to eat many other foods that will complement your diet by providing all the nutrients you need. Think about the possibility of eating legumes such as beans, lentils and peas, or corn mile, rice and brown rice. Of course, those who are gluten intolerant can continue to eat meat and fish, as well as molluscs, aged cheeses, eggs, vegetables and fruit, and so much more.
As for drinks, gluten intolerant people can drink ground coffee, tea, chamomile, fizzy drinks, fruit juices, wines, sparkling wines, champagne, grappa, tequila, cognac, whiskey, cherry, rum, port, marsala and ... l 'The list could go on, considering that it will be enough to drink foods without the derivatives of wheat, bear, spelled, rye and oats.
Celiac disease and diet for celiacs
As we had the opportunity to anticipate not too many lines ago, the best way to know what to eat in case of gluten intolerance evidently is to seek the advice of your doctor and, in particular, of a food specialist. A dietician can indeed structure one diet for celiac subjects that is sufficiently accurate and personalized, following you over the years to find the right compromises.
Therefore, in case you have any doubts about the possible condition of gluten intolerance, our suggestion can only be to promptly and promptly share your state of health with a doctor, carrying out the checks that will allow him to make a correct diagnosis. on possible gluten intolerance. Consequently, it will be possible to find the best well-being by excluding foods that contain this protein, structuring a diet more in tune with its specific characteristics.
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