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Gluten is a protein found in many foods based on wheat, rye, barley and oats. For people who suffer from celiac disease, the intake of gluten causes a process of inflammation in the small intestine, causing discomfort such as diarrhea, loss of appetite, abdominal pain, swelling and even anemia and osteoporosis.
to be taken is to make the appropriate substitutions of foods that cause these problems. "It is possible to replace it with various items such as almond and chia, for example.However, before making this withdrawal, it is imperative that the individual consults a specialized professional," says Cyntia Maureen , nutritionist and consultant for Superbom, an agri-food company specialized in the manufacture of health products
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Consult important tips to help you in this transition:
1. Abandon Foods Containing Gluten – Celiac Disease has no cure.So your only treatment is complete abstinence from anything that contains gluten. " As it is the main protein of wheat, rye, barley, malt and oats, dishes such as pasta, pizzas, breads, cakes, cookies and cookies are prohibited in the diet of celiacs. "2. Opt for Products Without Substance – There are several options on the market that can be consumed by the intolerant. To cook at home, ingredients such as cornmeal, corn starch and almond flour, flaxseed, chia, rice and cassava can be used to replace the Wheat flour in various popular recipes. Tapioca is also an excellent alternative to breakfast and afternoon tea.
3. Beware of Labels – It is essential to analyze the product labels before buying them and look for the phrases "contains gluten," "does not contain gluten" or "gluten free".
4. Eating Foods High in Fiber, Iron, Vitamin C and Calcium – It is important to provide the nutrient requirements that are consumed with gluten when it is removed from the diet. # 39; s feed. "Fiber, for example, is important for maintaining the health of the intestinal flora and the proper functioning of our digestive system," says Cyntia.
Iron, vitamin C and calcium are among the benefits of wheat consumption. Therefore, when cutting meals, it is advisable to eat foods such as orange, beans, cassava, spinach, peas, chickpeas and soy.
Care in Food Preparation – Gluten-free meals should not be prepared or served in the same containers in which products containing the presence of this protein have been handled. The utensils used must be of exclusive use or be totally clean, so that there is no cross-contamination.
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