Gluten-Free Foods For Celiac Disease

Celiac Disease

Celiac disease or Coeliac disease is an immunological disease of the small intestine, which causes a life with gluten-free foods diet. The disease is triggered by the consumption of gluten-containing cereal products.
Gluten is a protein found in native cereals such as wheat, rye, oats, and barley. Spelled, Emmer and Kamut as primary forms of the wheat, and green kernels (immature and dried) also contain gluten.

In humans with gluten intolerance, the protein causes inflammation and damage to the small intestinal mucosa. The function of the intestine is restricted and nutrients can no longer be absorbed to an adequate extent. It can lead to deficiency symptoms during the disease. If the gluten intolerance occurs already in the infant or toddler age, it is called celiac disease.

If an adult is ill, the disease is called sprue. Celiac disease or sprue is chronic and persists for a lifetime. Hereditary factors play a role, but also infections and environmental factors. So affected persons must radically remove gluten-containing grains from their diet.

Celiac Disease or Ayurveda Gluten Intolerance Symptoms

The symptoms of celiac disease can be manifold. As a rule, the leading symptoms are characterized by chronic abdominal pain, diarrhea, flatulence, and other atypical complaints that also occur. The clinical spectrum of celiac disease may include underweight, growth disorders, constipation, loss of appetite, sudden weight loss, joint discomfort, fatigue, sadness, depression, pasty skin but also fertility disorders, osteoporosis, folic acid deficiency, and iron deficiency anemia. Celiac disease is strictly separate from gluten sensitivity.

Eat Organic Gluten-Free Foods Diet

The treatment of celiac disease takes place through a dietary change and consists of a lifetime-strict elimination of the disease-causing protein (gluten) from the diet. It means that the cereals of wheat, barley, spelled, rye, and oats as well as products thereof must be completely excluded from the diet.

Gluten-free products and flours of corn, millet, buckwheat, rice, soya, quinoa, amaranth, chickpeas, and teff, and special products that are tested for gluten content. Pay attention to the sign of the punctured spike or the addition “gluten-free”.
By consistently adhering to the gluten-free diet, the reconstruction of the flattened small intestinal mucosa succeeds relatively quickly. Nevertheless, the diet must be observed for life, as the intolerance of the cereal industry is not curable.

Healthy gluten-free food should be made from ingredients derived from organic production.

Eat gluten – without finished products

In a healthy diet rich in vital nutrients, only very few finished products have a place – whether this diet is gluten-free or not. We, therefore, recommend you to bake your gluten-free bread or your gluten-free cake. In this way, you automatically avoid all the additives used in finished products. Once the diagnosis of celiac disease is established, it’s essential to remove all gluten-containing grains and all the products made from them for life.

If you are looking for a finished product, pay attention to the list of ingredients, and look exclusively for the organic specialist trade. Take care of the use of high-quality sweeteners, the best possible flours, and the avoidance of additives as much as possible.

Natural Organic Gluten-Free Foods

The following organic foods are naturally gluten-free. Unprocessed and without additives, they can be eaten,
without hesitation:

Fruits and vegetables
Meat and poultry seafood
Eggs milk, dairy products butter, margarine
Jam, honey sugar, salt, herbal nuts, and oils
Water and juices wine and champagne coffee and tea
The following grain and pseudo-grain (Shrubs Seeds) varieties are also free of gluten:

Rice Corn Buckwheat
Wild Rice Quinoa Amaranth
Sorghum (millet) Teff

The name pseudo-cereals says it already. Not all the grain grains, though similar are genuine grain.

Gluten Product That Needs to Avoid

Products which are particularly sensitive to gluten-containing additives are, for example:

Potato products – flour or starch as a binder and carrier for spice mixes; In fast-food restaurants, the oil can also be contaminated when products containing gluten are fried in it.
Dried fruits and nuts – Flour or starch prevents sticking together.
Spices – Flour or starch prevents clumping.
Soy sauce – Shoyu is made from soybeans, water, wheat, and sea salt; Tamari usually contains no, wheat.
Meat products and Sausage – often contain flour or starch.
Minced meat – lately more and more frequently: fat or calorie-reduced products, which are often stretched with wheat proteins or wheat flour.
Processed fish – Brathering and roasting machines use in flour.
Ice cream, desserts, puddings, and fruit yogurts – sometimes also contain flour or starch.

Gluten-Free Kitchen

Increasing attention is required not only when shopping. Also, in the kitchen, there are some most important things to consider. Especially in the case of celiac victims and family members who live together “normal”, the conversion is a special challenge. Clean and conscientious working in the kitchen greatly reduces the risk of contamination by gluten. Submers all existing foods to a critical test. Study the ingredients list and replace gluten-free ingredients with gluten-free. Store gluten-free foods separate from gluten-containing foods. Either in a separate cabinet or at least on a separate shelf.

In Dermatitis, also a strict gluten-free diet recommended. And even with gluten sensitivities, it is worth taking gluten out of the daily diet. However, since no serious complications are known currently, the gluten-free diet does not have adhered to quite consistently. After a long phase of the gluten-free foods diet, the patient can even try carefully to see if the symptoms return when he regains gluten.

So know all about gluten-free foods to get a healthy body.