Everything about the gluten-free diet and celiac disease

Gluten is a protein frequently present in various kinds of cereals. It is therefore part of the daily diet of the population. And yet, many people cannot tolerate gluten due to certain illnesses such as celiac disease. To remedy this, the gluten-free diet was invented.

The link with the gluten-free diet

A special link exists between the gluten-free diet and celiac disease. The latter is an inflammatory disease of the digestive tract. It is triggered by the ingestion of gluten by a subject with particular genetics, that is to say genetically predisposed. It should be noted that celiac disease is to be completely differentiated fromgluten allergy. Gluten intolerance is not based on the same immune mechanisms for the two cases.

Before starting treatment with a gluten-free diet, a doctor should be consulted. He will carry out analyzes to see the reasons why his patient does not tolerate gluten. Once the diagnosis confirms that the intolerance is due to celiac disease, the diet can begin. The doctor will provide follow-up and support for his patient during the strict gluten-free diet.

The principle

The basis of celiac disease treatment is to completely and permanently eliminate gluten from the diet. In a gluten-free diet, the principle is to eliminate foods containing toxic cereals. These are wheat, rye, triticale and barley. These toxic cereals will be replaced by other cereals. This is essentially the case for rice, corn and oats.

He has two purposes. On the one hand, the diet is keen on clinically curing celiac disease. It will ensure the standardization of height and weight. Healing in children lasts 6 months to 1 year while in adults, healing lasts longer. On the other hand, the diet is keen to prevent complications from celiac disease. These are the nutritional complications like osteoporosis, anemia, malabsorption syndrome, etc. It also allows the prevention against lymphomas. To guarantee the effectiveness of these preventions, the diet must be followed for life.

Foods in a gluten-free diet

This diet is difficult to achieve. Gluten is in fact present in almost all foods on the market. It is found in wheat-based products and in products from the agri-food industry. Even natural products, some fruits and vegetables, can contain gluten.

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Here is a list of naturally gluten-free cereals that you can eat during the special gluten-free diet :

  • Rice
  • But
  • Potato
  • Tapioca
  • Soy
  • Chickpea
  • Quinoa
  • Buckwheat
  • Amaranth
  • Millet

Foods to avoid on this diet are breads, pastries, pasta and semolina. Spreadable cheeses and certain gelled creams are prohibited. Only ham can be consumed with regard to charcuterie. Canned and frozen foods should be avoided.


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