The symptoms of gluten enteropathy, which attacks people of both sexes and all ages, can be hidden for a long time, and if left untreated, it causes serious health complications. It is a damage to the mucous membrane of the small intestine, which, if it lasts, causes very serious diseases such as bowel cancer and a malignant tumor of the lymph tissue of the intestine.
Insufficiently known disease
Gluten enteropathy is a chronic gastroenterological autoimmune disease characterized by the body’s intolerance to gluten, wheat protein, barley, rye, and oats. It occurs in genetically determined individuals whose menu contains gluten or as a consequence of infection or stress and lasts for the rest of their lives. The result is damage to the mucous membrane of the small intestine, reduced secretion of some hormones, difficult digestion of essential nutrients, and the development of life-threatening diseases.
A gluten-free diet plays a crucial role in the disappearance of the symptoms of the disease, while the suspicion of celiac disease, with 80 percent accuracy, will be removed by a blood test for gluten antibodies, as well as tissue transglutaminase or genetic predisposition. A biopsy of the small intestinal mucosa is necessary for a completely accurate diagnosis.
Proper nutrition is the only cure
A gluten-free diet is actually a diet that completely excludes gluten, a protein found in wheat, rye, barley, and oats. It is necessary for patients to avoid all these cereals, including the flour of these cereals, as well as all foods made from flour: bread, pasta, and various types of industrial food.
Keeping a strict gluten-free diet can be complicated because gluten is used in industry as a thickening additive or as a base for colors and flavors that are added to consumer products. In addition, gluten can get into foods during production or packaging. An aggravating circumstance is that gluten can be found in additives, preservatives, and various food stabilizers. It is often used as a binder in dried meat products, table ice cream, or sauces. It can also be found in medications and some oral hygiene products. For that reason, it is best for patients to avoid all foods that they are not sure what they contain.
With a strict gluten-free diet, the condition of the organism is completely normalized. To maintain a diet, it is necessary to know which foods contain gluten and which do not, because products that contain even the least amount of gluten are completely excluded from the diet. Foods specially produced for a gluten-free diet should be labeled gluten-free.
As of November 2005, gluten must be listed as an ingredient in EU countries. Food preparation is not complicated, but it requires changes in established habits. It is based on good information and choice of food, as well as a certain caution when preparing and serving. You will thicken the sauces with starch flour or potatoes, and starch, corn or potato flour will bind croquettes well. You can use pure cornflour when preparing fish dishes. Prepare vegetables without flour, which is also healthier, and the taste of individual vegetables will be especially pronounced when prepared only on butter. You can make puddings from corn or rice semolina instead of density. A gluten-free diet is not harmful to the body because gluten as a protein is not essential, and the amino acids that make it up are interchangeable with many other food sources, so you do not have to be deprived of any important nutrients, vitamins or minerals that cannot be replaced by other foods.
Gluten-free and gluten-free cereal types
Gluten-free: rice, corn, soy, buckwheat, millet
With gluten: wheat, rye, barley, and oats in all its forms (eg flour, semolina, flakes …), as well as wheat porridge, wheat germ.