List of gluten-free and gluten-free foods
Celiac disease is a pathology that has multiple causes of origin, but the main one is considered to be indigestion inside the intestine. Gluten enteropathy occurs against the background of damage to the villi located in the small intestine by those products that contain an allergen, that is, gluten, or proteins identical to it - avenin, hordein, etc.
Avoiding the consumption of gluten in food is quite problematic due to the fact that this gluten is found in the diet of every modern person. Up to 80% of common foods contain this protein. It is very difficult to completely remove gluten from the menu, which is primarily due to its hidden presence in many ready-made products.
People suffering from gluten intolerance give a pathological reaction not only to this protein, but also to its derivatives, as well as to some of the components contained in products. This explains the fact that a certain product is suitable for someone, and for someone it causes allergies. The severity of gluten enteropathy varies, therefore, when paying attention to gluten-containing foods, it is worth considering the individual characteristics of a person. After all, it is simply not possible to predict the possible response of the organism in each specific case.
Content:
- Gluten-containing foods
- Gluten Free Diet for Kids - Practical Tips for Parents
- Ingredients in English that should be alarming
- List of gluten free foods
- Approximate gluten-free menu for a week
Gluten-containing foods
It is important to understand that you will have to stick to a menu that does not contain foods with an allergen throughout your life. There are many such products, and almost every day a new nutritional component appears, which contains gluten, which is dangerous for the patient. The label that the product contains gluten is very often simply absent, so the proposed list is worth learning, or just always have it freely available.
Gluten Free Diet for Kids - Practical Tips for Parents
- In order to store what the child will eat, a separate locker is needed. It is important that this is not a shelf that is located in a common cabinet, but a separate storage space.
- The child must have their own dishes. In order to better identify it, you can make a marking. Cooking and frying is also worth in separate pots and pans, you need to find a place in the kitchen for an individual baking sheet, slotted spoon, scoop and other kitchen utensils.
- The board on which the child's bread will be cut should also be individual. This rule also applies to knives.
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If there is an allergic reaction to dairy products, a separate knife should be used to cut the dairy-free spread.
- The hands of the person preparing food for a child should be thoroughly washed after preparing food for healthy people.
- At the beginning, the dish that the child will eat should be tasted, and then everyone else.
- Gluten-free baked goods should not be cooked with gluten-free food in the same oven at the same time.
- What is prohibited should be outside the patient's reach.
- You should not take into account and even more so put into practice advice from people without medical education regarding the fact that any product can or should not be eaten with this disease.
- If there are doubts as to whether a particular product can be consumed, then you should refuse to taste it.
- If a product is offered for the first time, then it should be the only new ingredient on the menu that day.
Ingredients in English that should be alarming
If you have to purchase food that does not have a translation on the label, you must be extremely careful, since gluten can be hidden in the following names:
- The product contains grains containing dangerous proteins: oats, rye, wheat;
- The fact that products may contain additives with gluten is indicated by the following pointers: modified starch, or the same phrase, but with the addition of the word food, or separately the word starch. The words and phrases malt or malt flavoring, simply flavoring, vegetable with the prefix gum or protein, or hydrolyzed vegetable protein, emulsifier, stabilizer, may indicate the danger;
- The presence of traces of protein is indicated by the inscription may contain traces of gluten.
List of gluten free foods
Those firms that are engaged in the production of products that do not even contain residual particles of the allergen sell them at a rather high cost. However, a person with a pathology has to purchase such products. An alternative way out is to cook absolutely all food at home. If the product is gluten-free, then the label “gluten free products” testifies to this.
The list of manufacturing companies is as follows:
- The Italian company Dr. Shar;
- German company Glutano;
- Finnish Moilas;
- Swiss Finax.
It is important, focusing on the available list of products that do not contain an allergen, to take into account that the production technology changes frequently. Therefore, in order to avoid unwanted reactions, it is necessary to carefully study the labeling.
In addition, protein can even get into a pure product when it is transported, produced or in a single container (equipment) with those products that contain an allergen.
Approximate gluten-free menu for a week
Monday
- The first meal: rice porridge and berries, honey, a bun based on almond flour, natural cocoa.
- Lunch break: meat soup.
- Snack: corn bun, fruit salad, milk.
- End of the day: kefir and porridge with millet.
Tuesday
- The first meal: a dessert based on cottage cheese and fruits, rice cakes, natural coffee and milk.
- Lunch break: potatoes, baked fish and herbs, green salad, berry compote.
- Snack: rice cakes with jam, cocoa;
- End of the day: buckwheat porridge with goat milk, soy-based bread.
Wednesday
- First meal: milk and corn flakes.
- Lunch break: pancakes on buckwheat flour with the addition of meat, chicken broth.
- Snack: tea and baked apple, nuts.
- End of the day: vegetables stewed in sour cream, fresh juice.
Thursday
- Meal 1: Cheese added to an omelet, a cornmeal and coffee based tortilla.
- Lunch break: fish soup, boiled egg, stewed beans.
- Snack: tea with banana.
- End of the day: casserole of cottage cheese and rice flour, tea.
Friday
- Start of the day: boiled fish, rice porridge and cocoa.
- Lunch: soup with spinach and cheese, steamed vegetables.
- Snack: boiled egg, tea.
- End of the day: boiled meat and buckwheat porridge.
Saturday
- Start of the day: cocoa and cottage cheese.
- Lunch break: vegetable soup, baked fish, it is possible with the addition of milk.
- Snack: buckwheat bread, berry juice.
- End of the day: vegetables in the oven with cheese, tea.
Sunday
- First meal: rice pancakes, tea with added milk.
- Lunch break: soup with meatballs, vegetable salad.
- Snack: nuts and muesli, fruit juice jelly.
- Dinner: Vegetable stew.
Author of the article: Nutritionist, Vera Valerievna Kuzmina, specially for the website ayzdorov.ru
