Square One Why Gluten-Free

March 15, 2010 at 3:29 pm Leave a comment

Hi Everyone,

  Just ran across a great article on understanding Celiac and Gluten intolerance.  Wanted to share it with you.    If you live in this area and want to find a great selection of gluten-free items, check out Sunset Foods in Northbrook.  Bruce Gonzales is one of the managers at this store and is a wealth of information.   It is very unusual to find a main stream grocery store with an entire row designated to gluten-free goods.  Thanks Sunset Foods!  Please post  your gluten-free food resources. 

Celiac disease, gluten and wheat free eating – Understanding of the disease,

Let’s start by explaining gluten.

Gluten is a protein present in many cereals such as wheat and its derivatives such as wheat flour and all preparations that contain wheat or wheat starch (gluten to 100 ppm), as products of small size, burgers, pasta, pastries, pizza, pasta, biscuits, cakes, bread, biscuits, bread, biscuits and May, including various forms of confectionery and medicine.

Other cereals such as rye (secalin), barley (ordein), oats (avein), maize (Zein), triticale and spelling and its derivatives also may contain gluten.

Some sources of gluten are obvious, while others may be hidden or not so obvious. For example, consider the following basic foodstuffs.

Malt and malt vinegar on wheat or barley should be avoided. Carmelo dyes containing derivatives or may contain wheat gluten and should be avoided if the origin is unknown. “Strongbow” Cider is not acceptable in a gluten-free diet for this reason, then “Mercury” are the cider.

Some soy and other sauces tamari May contain wheat and gluten.

Boiled sugar candies are often coated with wheat starch to prevent sticking together and make for a gluten not acceptable foods list.

Gluten present in the substance – and prolamin gliadin – Is responsible for the reaction of the organism that causes intestinal malabsorption of all nutrients from food intake.

The exposure to these proteins in the enzyme tissue transglutaminase modifies the protein, and cross the system reactive immune intestinal tissue causing inflammation.

Gluten intolerance, commonly known as celiac disease ( celiac) disease, affects more than 250,000 Australians, and perhaps as high as 1 in ten people per capita as well as millions more around the world.

The exact number of victims is difficult to confirm because it is expected many people to the condition may have little or waves, symptoms and can be unaware of their condition.

Several people are latent or potential celiac disease, their condition often only manifest Because some of the main forms of stress or illness in their lives or, perhaps, the deterioration of the digestive tract due to aging.

The disease is believed that two aspects influential:

  • Genetics
  • Environment

Gluten affects the way people with celiac disease is not yet completely understood, but seems to enter the intestinal cells, one to a receiver the intestine and the release of a substance that damages the cells of defense. Although the details are not entirely clear, it is understood that the gluten damages the lining of the small intestine in patients with celiac disease that cause ill-digested and poorly absorbed nutrients.

Anyone can develop celiac disease at any age, including babies, children and elderly, but is more common among persons 40-50 years of age.

Symptoms can range from:

• Chronic diarrhea

• Vomiting

• Irritability

• Lack of appetite

• Lack of growth in children,

• abdominal distension.

• Fatigue

• Irritability

• Headaches

• Unexplained anemia

• Type of symptoms irritable bowel

• Osteoporosis

• Infertility and recurrent miscarriages

• Skin rash – typically itchy blisters

Diagnosing and treating celiac disease.

The diagnosis of the disease can be tested in the search for verification of the functioning of the digestive system and intestinal absorption. This testimony is most often through a review of xylose and the determination of fat in feces. There are also low examinations with blood tests and gastroscopy.

For treatment, must be a change in the eating habits, forever eliminating foods contain gluten. The good news is that removing gluten meals a day allows the intestinal mucosa to return to normal for most people.

It is important for people with the problem, their relatives and close friends to understand clearly what foods are allowed and how to prepare any health risk. The attitude that “a small amount will not hurt” is not acceptable under any circumstances.

There are many foods allowed on a gluten-free diet, including (among others) cider vinegar, rice, vegetables, fruits, eggs, milk, meat and vegetables (not canned). Cereals allowed: chick peas, amaranth, arrowroot, buckwheat, / / Besançon chickpeas, corn starch, corn flour corn, polenta, beans, lentils and other legumes, quinoa, rice, rice flour, potato starch, sorghum, soybeans, soybean meal and cassava flour or tapioca starch. Including canned fruit, juice and frozen (not dried) can be digested no problem if there are problems with fructose malabsorption.

People with the disease can identify foods that contain gluten on the package label. If something does not always consult a doctor or a nutritionist.

Unfortunately, people are often undiagnosed and continue to suffer, not knowing that can be avoided.

http://www.glutenfreehealth.net

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Entry filed under: Uncategorized.

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