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´GO AHEAD HONEY, IT´S GLUTEN FREE!´

go ahead its gluten free

What is Celiac disease, Gluten allergy, Gluten intollerance, Gluten free, Confused!!??

In people with celiac disease (pronounced ‘seel-ee-ak’ and spelt celiac in some countries) the immune system reacts abnormally to gluten, causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. Villous atrophy reduces the surface area of the bowel available for nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms.

In people with Celiac disease gluten damages the lining of the small bowel and affects the absorption of food. Symptoms can include

• Diarrhoea


• Weight loss


• Iron & Vitamin B12 deficiency

• Abdominal pain

• Vomiting

• Fatigue


• Breathlessness

Diagnosis of celiac disease is achieved with specialized tests from your doctor. Left untreated, the possibility of severe consequences such as bowel cancer and osteoporosis increases. People with celiac disease remain sensitive to gluten throughout their life.

There is no correlation between symptoms and bowel damage, so even if asymptomatic (you have no symptoms), damage to the small bowel can still occur if gluten is ingested. Once gluten is removed from the diet, the small bowel lining steadily repairs and the absorption of nutrients from food returns to normal. Celiac disease is treated by lifelong gluten free diet. People with celiac disease should remain otherwise healthy as long as they adhere to a diet free of gluten. Relapse occurs if gluten is reintroduced.

Therefore if you suffer from any of the symptoms above then go to your GP doctor and have a blood test and a small bowel biopsy, it is essential to confirm diagnosis (do not stop eating gluten before after the tests).

If you’ve just been handed a diagnosis of celiac disease or gluten sensitivity, you probably also were told to “go gluten free”, and to live after a gluten free diet.

But what, exactly, is involved in starting and following a gluten-free diet? Just eliminate gluten, right? Well, yes. But the fact that gluten appears in so many products beyond the obvious wheat-based bread, pasta and pizza makes it very difficult to avoid.

In fact, I’d rate the learning curve on the gluten-free diet as equal to or greater than the learning curves on almost any other type of diet. You will get the hang of it eventually, but you’ll learn more about food labeling and ingredient names than you ever thought you would need to know in the process.

You’ll also make many mistakes as you learn how to eat gluten-free, but don’t beat yourself up over them (even as your body beats you up because of them). Mistakes on the gluten-free diet are almost impossible to advoid.

I’ve been on a gluten free diet for nearly 8-9 years now, and I still occasionally make mistakes, – but no problem, my body and my gut tells me when I’ve made those mistakes, and you learn by doing mistakes also.

What is Gluten?

Gluten is an elastic protein found in grains including wheat, rye, *oats, barley and triticale.
(Info: *Oat is naturally gluten free, but because the farmers plant wheat one year then oat the year after, traces will be found in the oat, and therefore you will have to buy special plantet gluten free oat if you want to follow a gluten free diet).

Gluten (from Latin gluten, “glue”) and it is also often found in processed food, therefore be carefully when buying and eating processed food.

Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet. It is a protein composite found in wheat and other grains, including barley and rye and processed foods there of.

Gluten is composed of a gliadin fraction (alcohol soluble) and a glutenin fraction (only soluble in dilute acids or alkali). Gluten is not naturally occurring in corn, rice, or oats (but make sure that it says gluten free on the packing, because otherwise the product can contain small traces from gluten etc).

 

*Here is a simple Gluten-Free Food List – What You CAN Eat:
*This list is made by

 

• Fruits and Vegetables: All fresh products should be safe. Watch out for pre-packaged fruit and vegetable products (including frozen and canned goods), which may contain gluten or be subject to cross-contamination.

• Meats and Fish: Fresh meats, poultry and fish with no added ingredients are safe if they’re kept away from gluten cross-contamination at the store. Pre-packaged products, such as hams, bacon, sausages and lunch meats, may or may not contain gluten. Several manufacturers label processed meat products gluten-free.

• Milk and Dairy Products: Fresh plain milk, butter, plain yogurt, fresh eggs and many cheeses are gluten-free. Some other products found in the dairy section, such as tapioca pudding, are gluten-free. Some ice creams are gluten-free and some are not — you’ll need to check ingredients.

• Breads, Snacks, Cereals and Pastas: With few exceptions, anything you buy in these categories should be specifically labeled “gluten-free.” Most grocery stores carry a few of these gluten-free staples, but you may find the best selection online.

• Prepared Foods: Only buy frozen dinners or frozen pizzas specifically marked “gluten-free” — some larger supermarkets carry a nice selection. Many canned soups contain gluten, so check the ingredients. Ethnic food sections in supermarkets frequently contain some prepared foods that are gluten-free.

• Baking Mixes and Supplies: Any baking mix you purchase should be specifically labeled “gluten-free.” Most baking supplies, such as baking soda, sugar and cocoa, are considered gluten-free, but you should check ingredients to make certain.

• Condiments, Sauces and Spices: You’ll need to check ingredients and/or call manufacturers in most cases to determine what’s gluten-free and what’s not. Heinz ketchup and French’s yellow mustard are considered gluten-free, and there are multiple gluten-free options for tomato sauce and salad dressing. Don’t buy soy sauce unless it’s specifically labeled “gluten-free.”

• Coffee, Tea, Soda, Fruit Drinks and Alcohol: Unflavored coffee and plain black or green tea should be gluten-free, but flavored varieties may not be. The most popular sodas in the United States are considered gluten-free. Juice made from 100% fruit should be gluten-free, but fruit drinks made from fruit plus other ingredients may not be. You’ll need to buy gluten-free beer, since conventional beer contains gluten. Wine is gluten-free (unless you’re super-sensitive). Many people react to gluten grain-derived alcoholic beverages.

For more info take a look here www.celiac.com and do not hesitate to contact your GP- doctor.

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