Introduce you to Dietotherapy consisting in avoiding foods that contain gluten, a protein of wheat, rye and barley, grains rich in gluten and avoiding oats and hybrids, all of these grains, and all the food that truce may contain gluten.
Millions of people in the world today cannot tolerate gluten (due to celiac disease and allergies to wheat), and many more millions who suffer from asthma, neuropathy, rheumatoid arthritis, migraine, chronic pain syndrome, fatigue, etc., are turning to gluten free diet to solve problems. This disease is also known as gluten-sensitive enteropathy, and is a permanent intolerance to gluten food due to autoimmune damage of intestinal mucosa occur in persons with genetically predetermined sensitivity.
In the development of the disease appear and interactive genes and environment, which affects the immune response and may lead to a risk in celiac disease. Numerous clinical forms of the disease, atypical and asymptomatic forms. Many patients are not recognized (9 of 10) because what happens is that people suffering from celiac disease have no symptoms of disease. The symptoms are often masked and the disease is not diagnosed in a timely manner.
Normal food can be suitable for gluten-free diet when they do not contain ingredients gluten grains or oats, and one for which we have confirmation of the absence of gluten.
For breakfast – cereal products allowed the groups of foods rich in protein, dietary fiber, B vitamins, folate, iron and magnesium. For example, gluten-free bread or gluten-free pasta, cooked rice, cooked millet, buckwheat, amaranth… as muesli with nuts for breakfast; mash of corn grits and rice semolina (couscous). Corn, rice, potatoes, legumes (soybeans, peas) is a source of carbohydrate that the body can easily utilize.
Fats and oils – the advantage of having cold-pressed vegetable oils and nuts (extra virgin olive oil, sunflower oil, pumpkin oil).
It should be noted that a gluten free diet is harmful to your body, and as a gluten protein is not essential amino acids that constitute it can be replaced by a number of other dietary sources.