Where contains gluten table. Gluten is what it is and why it is harmful. What products contain gluten. List. Foreign production products with an allergic mark

Ten years ago, when I urgently had to master the shameless diet, in wide medical circles, about its effectiveness, with the exception of treatment, spoken with great doubt and skepticism. However, the saying "Time will show ..." once again proved its right point. The time has shown and gradually puts everything into place. About scientific research in this area, read in the article

stabilizer.
starch.
emulsifier
flavoring
vegetable Protein.
hydrolyzed Vegetable Protein.
malt, Malt Flavoring
vegetable Gum.
modified Food Starch and Modified Starch

On the cross "infection"

As I already pointed out in the previous article, OVES and products from it also fall under the ban. Despite the fact that the "problematic" protein in OSA is present in less dangerous amounts, while the risk of cross-contracting infection with gluten-containing cereals is great, and it is possible to "pollution" with impurities in the process of processing on the same manufacturing equipment. For strict adherence to a gluten-free diet, it is necessary to purchase only "clean" oatmeal - on the package it should be indicated that the product does not contain gluten. Fortunately, it is not so difficult to find it, as before. It also makes it possible that it is possible to "clean" the oats from gluten by soaking it in water for 6-8 hours. Personally, I have not yet managed to find a scientific confirmation in any medical literature. If you know something - let me know, please.

For the same reason, "cross-infection" is very important to follow the "purity" not only products, but also the process of cooking. For a violation, the diet does not need a lot, - one incredited knife with crumbs of gluten bread can destroy all the good intentions. It is very important to comprise clean workplace and cutlery.

Additional diet requirements

Since the gluten-free diet is also used for the treatment of allergic and inflammatory states of the body, it is very important for its effective action to exclude products containing numerous synthetic additives, preservatives and dyes. The most proper use of the diet in this case will be cooking at home from solid products.

The main rule of diet is safety / "purity" of purchased products. Follow the composition of everything that can get into the mouth.

As practice shows, one of the common mistakes in the next bg diet becomes the "timing" of the organism refined carbohydrates and excessive-starchy products (sugar, rice, potatoes, corn flour, starch, etc.). Such a "skew" can be negatively affected both on the course of the BG (BC) diet and its result. There is no single recommendation. Since we are all different, then the starting positions before the diet also differ from each of us. I think it is important to note that the more the person hurt the gluten food harmful to him, the longer his gastrointestinal ghost was in the inflamed state, the sharper the "side" actions of excessively starchy and sweet food from BG diet and the greater the likelihood that additional tactical techniques dietoherapy.

The diet in which starchmalist-sweet carbohydrates occupy a large place can be a bait for fungal-yeast infection (candidiasis), which will not be easy to cope with. In order to avoid a disadvantaged scenario, it makes sense to think about the passage in the very beginning of the diet of the preventive course of the treatment of candidosis, and in order to strengthen the immunity to include a sufficient amount of animal products (eggs, chicken, meat, fish) in the diet.. Recipes can be viewed.

What risks of health can entail a gluten-free diet?

Diet is essentially safe. However, the refusal of cereal crops containing gluten means also the elimination of the essential sources of some vitamins and minerals from the diet. In people who follow a gluten-free diet, there may be a shortage of certain nutrients in their nutrition (especially if it is replete with non-vegetables and whole grain crops, and bakery and confectionery gluten-free "joys of life"). The risk zone gets:

In the case of gluten sensitivity ( important: There is no diagnosis of celiac disease, What is confirmed by the negative result of the test for this autoimmune disease), nutritional experts advise not to switch entirely on a gluten-free diet, but only reduce the consumption of gluten. At the same time, in order to alleviate his assimilation with the body, it is recommended every time the food enzyme (DPPIV) for cleavage of the "problematic" protein is recommended each time before gluten-containing meal. Thus, you do not deprive yourself of vitamins contained in valuable grain crops and is freed from worries to establish a strict gluten-free diet. (For the occasion of early child autism, it is still necessary to start with a strict diet). This topic will be lit soon separately.

To help beginner and interested in a gluten-free diet:

A gluten-free leskini diet - a site with a growing collection of recipes and articles on topical issues of BGBK diet ( autism, allergy I. not only)

Be healthy!

, MS, PHD (C), BBA, CCL.

Want to ask a question? Use the page or form "Reviews" right here.

Sources:

1.Danna Korn, Living Gluten-Free for Dummies, 2010

2. Bette Hagman, Gluter-Free Gourmet, Living Well Wheat Wheat, 1995

Ceres without gluten - one of the important components of the diet, built without this protein. What is included in their list and what nuances useful to know, standing before choosing?

Plants from which porridge are made, the basis of human nutrition is still in the era of Neolithic. Despite the fact that in recent years they moved to the background at the expense of potatoes, recently their use is steadily growing. Porridge returns their rightful place on our tables, and most importantly - they are no longer an addition to meat, but become the main ingredient dishes. Some of the porridge may have people do not carry gluten. Here is the list of the most popular curtain without gluten for children and adults.

Ceres without gluten: oats (?)

Usually a list of cereals without gluten costs without this popular culture. However, not everything is so unequivocal. Is there a gluten in oatmeal? The discussion on the need to eliminate oats from a gluten-free diet continues until now. On the one hand, it is believed that the proteins contained in OVE (Avenin) do not cause typical of the celiac disease of the immune response to the same extent as wheat proteins, rye or barley. Based on this approach, most people with intolerance to gluten can afford to eat Oats. In some countries (for example, in Finland), small consumption is allowed.

However, in other regions and states of OAAs can be very polluted in the process of growing by other grain crops. Therefore, regardless of the "good" results of research from other countries, it is recommended to fully excel from the diet. People who are forced to avoid even trace amounts of this protein must be careful with this cerebral and buy oatmeal or other products without gluten, that is, labeled as "gluten-free."

So, with very large reservations, but oats can be included in the cruise list without gluten. It remains only to talk about the benefits of cereals - it is her, and not Hercules or flakes. It is much less popular, and it remains only to regret on this, because the cereals are richer with nutrients. This is a source of complex carbohydrates, protein, antioxidants, group vitamins, vitamin E, iron, magnesium, phosphorus, zinc. Also, oatmeal is very rich in a valuable soluble fiber in the form of beta-glucan, which slows down the suction of fats, reduces blood sugar levels and increases the feeling of satiety. Oats has a protective effect on the mucous membrane of the gastrointestinal tract. Reduces cholesterol levels and has an antitumor effect ..

How to serve

Slightly nutty crop taste justifies its presence in the cutlets, mince, as the basis of a sweet breakfast or addition to dinner.

Ceres without gluten: rice

Is there a gluten in rice? Unlike the case with oats, the answer sounds unambiguous: no. Especially useful to minimal processing, that is, brown rice (and even better - wild). This is the perfect replacement, but it is impossible to overdo it, because just like other cereals, it has a high glycemic index. However, rice is completely safe for people whose body does not take gluten.

Glured Craises: buckwheat

We know this buckwheat from the grains of buckwheat mainly in the form of fried having a rich, strong taste. However, richer nutrients (roasting destroys about 50% of vitamins) and besides more universal is unheared buckwheat. It has a creamy color with greenish reflections and delicate, slightly sweet taste. It has a lot of protein, fiber, potassium, calcium and iron magnesium. It provides the body with folic acid and vitamin E.

How to serve

Many people know the buckwheat only in her compressed form. But unzipped no worse suitable for salt dishes. After soaking the raw grain, you can make pancakes from it or bake bread. This croup without gluten is good and in the form of sweet porridge, especially with fresh and dried fruit and nuts.

Ceres without gluten: millet

Its origin is associated with milkless grain. The millet porridge is a good source of protein and complex carbohydrates, fiber, beta-carotene, vitamin E and group B, calcium, iron, phosphorus, potassium and lecithin. This is one of the few grain products that belongs to alkaline, it balances the adverse effects of acidic products, such as meat, dairy products, sugar and white flour. The milled porridge is rich in silicon, which is necessary for healthy skin, hair and nails, and also prevents atherosclerosis and reduces cholesterol levels, plays an important role in the process of bone mineralization and prevents them decalcification. This is an easy-to-carry product, it is well suited for the restoration of forces, providing the body with the nutrients necessary to it.

How to serve

Not a very expressive taste of this cereal is actually dignity! Thanks to this property, it "works well" as the basis of the miserable burgers and pate, the component of soups, salads (with pesto and other sauces) as well as desserts, (for example, milled pudding) and sweet dishes for breakfast (with fresh and dried fruits, nuts and cinnamon).

Cools without gluten: corn

Each person sitting on a gluten-free diet sometimes wants to eat pasta or brangle, for example, Tofu. Then corn comes to the rescue. If they eat pasta, then most often it is corn. The product is obtained from purified and crushed grains, it is cheap and easily accessible, however, you need to be careful: it contains more than other grain crops.

Corn grooves without gluten is inferior from the point of view of nutrient content to other "colleagues", but still it is worth diversifying the menu with its help. It supplies complex carbohydrates, fiber, vitamins A and selenium. Its properties are similar to the cherry, but in contrast to it, it does not contain gluten. In addition, it is an easy, gentle and universal.

How to serve

The full element of the gluten-free croup is a corn croup - suitable for thickening soups and sauces, is the main ingredient of the poll. Good use corn flour as a breading.

Ceres without gluten: amaranth

This is a "relative" "movie and ... spinach, because also refers to the same family. A few years ago she was still almost unknown, but today it is gaining increasing popularity. Meanwhile, Amaranth was the basis of the nutrition of the Inca, Maya and Aztecs. Today it is widely used in Asia, Africa and South America.

The cereals easily friendly, very rich in protein, fiber, vitamins of the group B, iron, calcium and phosphorus. Supplies antioxidants into the body, as well as mono and polyunsaturated fatty acids. High pressure reduces the risk of cardiovascular diseases, cancer and diabetes.

How to serve

Amaranth is produced in the form of grains or ready-to-use popping, that is, air grains. It can be used as the ingredient of salads, pancakes, casserole and pudding.

Ceres without gluten: Movie

Movie from South America is appreciated today all higher. The big advantage of this cereals without gluten is that it supplies proteins in the form of all essential amino acids. Omega-3 fatty acids are rich in fatty acids (more than milk), phosphorus, manganese, vitamins A, C, E and group V. Cinema grain contains saponins that protect plants from pests, so there is no need for the cultivation of this culture Chemical protection. In addition, they exhibit an anti-allergic, anti-inflammatory effect, stimulate the immune system.

Film-friendly movies, has a low glycemic index, so suitable for diabetics. It is especially recommended for preventing not only diabetes, but also cardiovascular and cancer. Unfortunately, this fashionable gluten-free groove road today is not always available and after cooking does not increase in the amount as much as, for example, millet. So it turns out quite expensive pleasure if you cook for a big family.

How to serve

Movie performs in a variety of variations, the most popular cereal is white, there is black and red. The first is brewed faster, softened after cooking, dark varieties remain more solid, so it is perfect for salads. Slightly crispy, with a nutty-flavored movie well replaces other cereals, rice or flakes, relevant in cutlets.

Ceres without gluten: teff

This is still a little-known pseudozero, which is also called Abyssinian Metalic. This is the basis of the diet of Ethiopian marathontes. The plant is very resistant to adverse weather conditions and diseases, therefore it grows even where other grain crops are not possible.

Theaff is rich in protein, fiber, calcium (about 123 mg in a glass of finished porridge), iron, folic acid, vitamins of group B and antioxidants. Supplies to us indispensable amino acids lysine, methionine and cysteine. It has a low glycemic index. The grains are small, in color vary from milky white to black, have a not very pronounced taste. Teff We can buy in the form of whole grains, flakes and flour.

How to serve

Metalovka Abyssinskaya fit for soups, pate. You can cook porridge from her for lunch instead of macaronium or rice, use as a replacement of flakes. Perfectly suitable for fast and healthy baking.

On this line, cruciforms without gluten for children and adults does not end. In stores, you can increasingly find other safe products worthy of attention to the intolerance to the intolerance of this protein. This, in particular, Sago, sorghum, Tapioca, Manica and others.

It is important to know: there are studies from which such a conclusion arises. Products that naturally do not contain gluten can be contaminated with them at all stages of cultivation and production, ranging from gluten-grain sumps on the field and ending with processing on common production lines. Therefore, people with celiacs should be vigilant.

Thus, contrary to the first impression, the list of croup without gluten is quite extensive. They are not only full of other advantages, except for the absence of an enemy-protein, but also open a wide space for culinary fantasies and experiments.

Ecology of consumption. Food and Drinks: In our market, all new products appear in "Healthy Nutrition" stores, including cereals ...

In our market, all new products appear in "Healthy Nutrition" stores, including cereals. Which of them can (and need) use patients with celiac disease, and what you can not?

Answers in the table and materials of the magazine "Gastry" No. 2 (73) for February 2008

Note Dr. Artyomova EM: the categorical ban on these products concerns only patients with celiac disease. As for patients with gluten enteropathy and simply people who want to lead a healthy and comfortable lifestyle, in cases where the product is due to a small gluten content for this category of people, it is assumed green color. In addition, patients with celiac disease should take into account the presence of gluten in the embryos of corn grains. From this, by the way, the prohibition implies for these patients on "Pshonka" - the boiled choppers of solid corn, canned corn grains, as well as corn flour of non-industrial production. In the industrial production of corn flour from the grain, the embryo is removed from the grain!

Gluten does not contain (allowed):

Croes:rice, buckwheat, corn, millet (millet), Italian millet (chumis), Sago, sorghum, amaranth, cinema, montina;
Roots:potatoes, Batat (Sweet Potatoes), Tapiopa, Manica;
Bean:soy, peas, beans, lentils, nut, mash, etc.;
All vegetables and fruits;
Meat, fish, eggs;
Milk and natural dairy products (kefir, yoghurts, ryazhenka, prokobvash, etc.);
Solid cheeses In addition to those produced in Russia and Ukraine, powdered gluten - gluten is added to the GROST! /, butter, vegetable oil.

Buckwheat- Close relative of the rhubarb and sorrel. This herbaceous plant comes from the mountainous regions of India, Burma and Nepal, where it began to cultivate more than four thousand years ago. From India "Black Rice" fell into China, Central Asia, Africa, the Caucasus and to Greece. In Kiev, Greek monks were engaged in breeding it. Apparently, therefore, it began to call "Greek" cereals. In addition to the buckwheat, there is another one, the wild look of this plant, common in Siberia and the Pre-Ural - Buckwheat Tataric (Fagopyrum Tataricum). In Ukraine and in the Volga region it is called "Tatar".

In the South Russian, Ukrainian and West Ukrainian regions, buckwheat is sometimes called the "letter" - for the similarity of its seeds with beech seeds. Dutch Boekweite, German BUCHWEIZEN and English Buckwheat its names are also translated as a "Book Wheat". French (Ble Sarassin) and Italian (Grano Saraceno) - Saracinovo grain - most likely connected with the dark color of grains.

Buckwheat porridge with white mushrooms

2 glasses of selected buckwheat
300 g of frozen white mushrooms
2 Large bulbs
5 tbsp. Groomed (in the post - vegetable) oil
1 tsp. dried thyme
Salt to taste

Mushrooms clean the brush, not defrosting, pour 1 l boiling water, bring to a boil, salt, cook 10 min. Throw off on the colander (decorate to save), to dry.

Slightly fry buckwheat with thyme and salt in 1 tbsp. Oils, pour hot decoction from mushrooms, cook under the lid, without stirring until all the liquid is absorbed, 12-15 minutes.

Wrap a saucepan in a newspaper and a blanket for 15 minutes.

Onions cut into thin rings and fry in 3 tbsp. Oil, on a small heat to golden brown, 15 min.

On another frying pan in the remaining oil on high heat quickly fry mushrooms. Place the porridge on the heated plates, lay onions and mushrooms on top, serve immediately.

Millet (millet)- This ancient cultural plant is known as Asians and Africans for more than 5 thousand years and still remains the main food product of the third population of the globe. At the same time, in the United States and Western Europe, millet was used mainly as feed for livestock and birds. But in recent years, in connection with the widespread enthusiasm for healthy food, this cereal rich in protein and carbohydrates is beginning to enter the daily ration of Europeans and Americans who call him Russian word Proso.

From millet receive several types of croup: millet-dince. Whole grains released only from flower films. Such a cereal is distinguished by intense yellow color, characteristic shine and bitter flavor. Millet polished (pounced)it contains only grain kernels, completely purified. It is lighter than millet-dance, and does not shine. This millet is better absorbed, brewed faster and perfectly suitable for porridge and casserole. And finally - millet crushed. This is a by-product processing millet, namely, crushed nuclei.

The millet is bore as a side dish, stewed with meat, bread baked bread from wigble flour. Cossacks love the "Naururu-skin" - a pesh, fried on the knife. Ukrainians prefer Kulesh - liquid milf porridge with lard, sunflower oil, squalls, onions, garlic, greens. In the Caucasus, before the beginning of the twentieth century, the main food was a cool millet porridge - "Basta".

Garlic croutons from millet porridge

2 cups of pshen
400 ml of vegetable broth
1 egg
1 clove garlic
1 tsp. Mixtures of dried Italian herbs (carefully with respect to hidden gluten!)
Chipping sea salt
Fresh-mounted black pepper

Garlic grind. Millet is thoroughly rinsed. Broth bring to a boil in a saucepan with a thick bottom. Add all the ingredients, except for the egg, and cook, stirring until the mass begins to lag behind the walls.

Shoot it into a round unfortunate form for baking with a diameter of 23 cm, to dissolve and cool.

Cut with triangles. Share on a large baking sheet, lubricate the egg and bake under the sweeping grill, until they become golden and crisp.

Serve hot with green salad, vegetables, stewed mushrooms.

Amaranth.Amarantite, or a shin, applied in decorative gardening, is growing around the world in warm and temperate regions. And in Central and South America, millennia bred its cereals (more precisely, seed) species. In Decolumbov, the Amaranth Epoch was one of the main products from the indigenous peoples of Mexico, tons of his tiny seeds were sent annually into the capital as a tribute to the Supreme Ruler.

In the 1950s, when scientists have proven the extraordinary nutritional properties of the amaranth, the farmers of South, Central and even North America again "took up" for the forgotten grain culture.

Protein in Amarante is as much as in other cereals. It is very rich in lysine - an amino acid necessary for humans, not everywhere found in sufficient quantity.

Yellowish brown, with a light pepper flavor of the grain of the amaranth usually boil as a porridge or make flour on them. Large refill the broths, served on the side dish. In Mexico from seeds mixed with honey, they make a kind of sweet "popcorn", and seeds are fermented in Chile, receiving beer - Chichi.

Soup with amaranth

70 g of Amaranth
1.5 liter of chicken broth
2 tomatoes
1 potato
1 Little Tsukini
100 g of corn
1 big bulb
2 cloves garlic
1 Big Yellow Sweet Pepper
3 tbsp. olive oil
Big bundle of spinach
Large bunch of parsley

Amaranth pour cold water, bring to a boil, cook 10 minutes, throw back to the sieve.

Onions and garlic crushing. Clear potatoes from peel, tomatoes and peppers - from seeds, cut into cubes.

Fry in oil onion and garlic, 5 min, pour the broth, add vegetables, cook under the lid for 5 minutes. Add amaranth, cook 8 min. Pour chopped parsley and spinach, cook 1 min.

Movie.In the Movie (Quinoa, Kinva, Rice Swan), the Indians considered his grains with sacred, "Mother of all grain", was appreciated from time immemorial. This highest grain culture of South America still plays a very large role in Peru, Chile, Bolivia, Ecuador, Colombia.

From nutrient black, white or red flat seeds of a cinema, which contain a large amount of vitamins, protein and amino acids, get flour and cereals. They make pellets, cook porridge and even boil beer.

Pre-grain is well washed and soaked, since in its surface layer it contains bitter substances. Grains sold in supermarkets have already passed this procedure.

Movie grains are preparing just like rice. In the finished form they become translucent. They can be used as an additive to soups and salads, garnish to hot dishes, for stuffing vegetables. Pasta is prepared from the film in the USA.

Movie with black beans

150 g of a movie
150 g of frozen corn
100 g of black beans
1 Red Sweet Pepper
1 Lukovitsa
350 ml of vegetable broth
3 cloves garlic
1 tbsp. Corn Oil
Small bundle of kinse
Shping zira
Chipping Cayenne Pepper
Salt
Black pepper

Beans soak for 8 hours, change water, boil until readiness (1 hour). Water merge.

Movie soak in cold water for 1 hour, throw back onto a sieve, to dry.

Sweet pepper clean from seeds, pulp cut into cubes.

Onions and garlic crushed, fry with sweet peppers in oil on medium heat, 5 min. Add beans and movies, pour broth, bring to a boil, cover with a lid, prepare 20 - 25 min on low heat.

5 minutes before readiness to put corn, Zea, Cayenne and black pepper, salt, crushed cilantro.

This dish can be served hot and cold. It combines well with a sharp chicken, avocado, sour cream.

Sorghum.This grace, by type resembling corn, spread throughout the world from Equatorial Africa, India and China. In Africa and Asia, as a feed and bread plant, his type of Durra is grown, in South Africa, the Kafrian sorghum is the greatest value - Kaffir, in the east, the Chinese view is "Gaya".

From the sore cereals rich in starch and protein, porridge are preparing, fresh bread and cakes bake from flour. From the skeners of sugar sorghum get a molasses ("Sorg Honey"). Sorghum is used to obtain starch, beer, various alcoholic beverages and alcohol.

Sago. Initially, the so-called cereal of granular starch produced from the core of the sage palm tree. In Russia, where palm trees grow badly, the word "Sago" began to designate a similar view from potato starch, from which boiled porridge. A feature of SAgo is the practical absence of protein.

Nice recipe - Corn bread Cornbred

2 cups of corn flour
1 cup of milk
1 cup of kefira
1 egg
½ cup of sugar
½ cup of honey
1 tbsp. Sololi.
1 tbsp. soda
1 tbsp. butter

To knead the liquid dough from flour, milk, kefir, whipped egg, sugar, honey, salt, soda and butter. Put the dough into a lubricated oil shape and bake 40 - 50 min at a temperature of 200 degrees.published

About 1% of the human population suffer to congenital intolerance to gluten or celiac disease. Clinically, this is manifested by a number of unpleasant symptoms, and in connection with which such patients need to be permanently comply with a gluten-free diet. Therefore, they need to know what products contains gluten.

Gluten in dry form does not have taste moistened in water it is an adhesive gray mass

What is gluten?

Gluten is a complex vegetable protein, which consists of 2 other proteins: glyiadin and glutenin. It is contained in most cereal cultures, such as barley, rye, wheat. For example, a minimum of 80% of the mass of wheat grain is gluten. It is he who gives bakery products a pomp and prolongs their shelf life. If the content of gluten is low, then get airbake almost fails.

It is possible to determine its quantities in flour as follows: knead the dough from 2 pieces of flour and 1 part of the water, leave it for 20 minutes. After that, laundering starch, do it until the water becomes clean. Gluten in water does not dissolve and in the test it will remain in its pure form. It is pressed and weighed.

The protein was received from the Latin word "gluten", which means "glue", therefore, the other name of the gluten protein.

Benefit and harm

Useful properties of gluten

Gluten has the following positive qualities:

Gluten increases the food value of products, which allows you to replenish the body with energy, vegetable proteins and nutrients.
Gluten contains vitamins of group B, retinol, tocopherol, calciferol, phosphorus, magnesium, calcium, iron, some essential amino acids that are necessary for the normal functioning of the body.
Gluten can bind some nutrients and minerals, as a result, the digestion is normalized.

For healthy people is obvious. But if people who have the intolerance to gluten and it can cause irreparable harm.

Harm gluten

If a patient suffering from celiac disease, will use products containing gluten, it may cause fatal outcome.

Colecia is a rare hereditary autoimmune disease, in which the intolerance is observed by the body of gluten.

The patient's immune system begins to perceive gluten as a foreign body and leads an active struggle with it. At the same time, leukocytes begin to produce cytokines, proteins that destroy the intestinal mucosa. As a result, the veil, which lifted the walls of the small intestine, disappear and the organ cannot perform its function, namely adsorb the useful substances.

In such patients, every time there will be more and more antibodies, which will manifest itself more severe symptoms.

Some people have no celiac disease, but the inability of the body to digest gluten, while the intestinal mucosa does not suffer.

The following symptoms may indicate the intolerance to plant protein:

It is possible to suspect a child in a child by his mental state, such children are often crying, they are restless, they have no interest in life. An experiment was raised, such children were colored pencils and they chose only black from all colors, which indicates their depressed state.

As you can see the clinical picture of the intolerance of gluten polymorphic. With suspected celiac disease or allergy to gluten, it is worth a month to exclude gluten-containing products from the diet and watch your well-being. If all the symptoms described above to loosen, then most likely there is a gluten intolerance.

Today, a pharmacy can be purchased tests that allow you to reveal allergies to gluten.

Important! If the intolerance of gluten is suspected, it is not necessary to engage in self-medication. Since only a specialist may choose the correct scheme of therapy. Therefore, when identifying signs of allergies on gluten or celiac disease, it is worthwhile to go to the hospital and make a DNA test, which allows to identify the gene responsible for the appearance of sensitivity to gluten and the development of gluten enteropathy.

In addition, gluten is harmful to patients suffering from autism and phenylketonuria (a rare genetic disease in which violations of amino acid metabolism is observed).

All these people are important to know what is contained gluten.

Prohibited and permitted products

Prohibited products

To comply with a gluten-free diet, you need to exclude the products where there is gluten.

What croup contains gluten in large quantities? Much of it in the following grasses:

barley;
rye;
oats;
wheat.

That is, gluten is contained in bakery products and other carbohydrate-containing products in which vegetable proteins are added as a preservative. So gluten can be used to increase viscosity in the manufacture of sausages, sauces, ketchups and ice cream.

Important! If gluten is part of the shop sauces and ketchups as a thickener, it is usually denoted as "hydrolyzed protein". Also, on packing such products, you can read that the composition includes a "modified food starch", it is nothing but gluten.

With a gluten-free diet from the diet, the following products should be eliminated:

couscous;
oatmeal, wheat, rye and barley flour;
bulgur;
yachk, Manka, Perlovka;
juices;
starch, which is used for the production of sausage and curd products (for example, cheese), instant coffee, cocoa, milk products, yogurts, ketchups;
cornflakes;
sweets, in composition, which contain licorice extract;
muesli;
any foods containing cereals (yogurt with muesli, chocolate with cereals);
canned food in tomato;
crab sticks;
dishes in the composition that there are flour, breading, for example, various sauces;
chewing gum;
drinks containing malt, barley, oats, for example, beer.

Under the prohibition the following nutritional supplements:

E150 - Sugar kel, food dye known as burnt sugar or caramel;
E160 - Carotine;
E 411 - Stabilizer "Oatmeal";
E 637 - ethylmaltol, an amplifier of taste and aroma;
E 636 - Maltol, an amplifier of aroma and taste;
E 953 - Izomalt, sugar substitute;
E 965 - Malthitis, Saharo ZeaProf.

Important! Gluten can be used for the production of drugs, such as Festal, Dragee Valerian, Vitamins Jungle. It helps the tablets to keep the shape. Therefore, patients suffering from gluten intolerance should carefully read the composition of the medicines used.

Permitted products

Sitting on a gluten-free diet is allowed to consume the following products:

potatoes;
millet, rice, amaranth, corn, quinoa, buckwheat, soy;
bean cultures;
vegetables and fruits;
fish, meat;
natural tea and coffee;
creamy and vegetable oil;
vinegar;
honey, salt, sugar.

Important! It is possible to determine the content of gluten in low scientific products using a iodine solution. To do this, it is necessary to drink 1 drop on it and if the solution changes its brown color on violet, therefore, there is starch in the product, despite the fact that it can be rice or potato risks, still not worth it.

Determine the content of gluten in products, you can cover a drop of iodine on them, the appearance of ISSIN-black spots indicates the presence of gluten

Some companies offer gluten-free products, such manufacturers include:

"Mak Master", "Baltic Mill" - Russian companies;
"Provena", Finnish production products;
"Shar" and "Farmo" - Italian companies;
"Bezglute" - products without gluten produced in Poland;
"SAMMILLS" - Romanian company;
"Glutano" is a German company offering a wide range of products without gluten.

Important! There is little fiber in a gluten-free diet, therefore, products containing a large amount of fibers such as rice, potatoes and fresh vegetables must be present in the diet. In addition, adhering to the menu with low gluten content is important to eliminate the deficiency of iron, calcium, cyanocobalamin and folic acid. For this purpose, the doctor may prescribe a vitamin and mineral complex.

Sleeve macaroni firms Mac Master

Important! In Europe, the law acts, according to it, there should be a badge on food, which depicts a crossed spikelet. He testifies that they have no gluten.

Tips for parents Children who should abandon gluten

A gluten-free diet should like a child, otherwise it will be hard to refuse prohibited products. Since not only porridges, but also many sweets, such as ice cream, will be prohibited.

If a child has a temporary allergy to gluten products, they will need to be excluded from the diet for a while, and then again gradually enter in the menu in small doses.

When the child has a celiac disease, then a gluten-free diet will have to abide by a lifetime.

Parents must remember that gluten can get into the diet of gluten products, so you need to comply with a number of rules:

It is necessary to highlight a separate cabinet in which gluten-free products should be stored. It must be the cabinet, and not a separate shelf in the overall cabinet.
The child must have separate cutlery and dishes. She should not be used by other family members. It is advisable to put a special label on the dishes, which will avoid the error.
Cooking for a child should be prepared using individual saucepans, opposes, molds, skillers, airship, noise.
There must be a separate board and a knife for cutting a gluten-free bread, they should be signed.
When cooking for a child and other family members, it is necessary to constantly wash your hands to accidentally not get gluten, in food intended for the patient.
It is impossible to simultaneously bake gluten and gluten-free baking.
Trying dishes, first it is necessary to try dishes that are preparing for a child, and then the rest.
All products that are under the ban must lie in the place where the child can not get them.
You should not listen to the advice of Mom, whose child is ill cake, that some kind of forbidden product does not cause an unpleasant symptom and can be given to a child.
From any product that causes the slightest doubt, it is worth abandoning.
If any product is given for the first time, then this day cannot be given other new products. It is important to track how the child transfers a new product.

Colecia is a disease that will accompany a person all his life. It can not be cured, the only thing that can eliminate the symptoms of pathology is observing a special diet. It will improve the quality of life and patient well-being.

Healthy nutrition is an urgent topic of modernity. Many nutritionists recommend to use products where it is not contained gluten. Next, consider what is this substance, in which products is contained and as affects the human body.

What is gluten?

Gluten - organic biocolection of proteid), which is part of many cereal plants:

wheat;
titicale;
rye;
barley;
oats.

The content of the specified substance in wheat can reach 80% of the grain mass. The concentration in the flour causes its quality. Due to this compound, the elasticity and elasticity of the test increases, as it delays CO 2, formed and thus allows the test to rise. It is known that these criteria largely determine the properties of bakery products. Nowadays, gluten is often used as a filler in the production of different foods. The presented protein enhances the taste, the aroma of the product, makes its structure more tender, exhibits a preservative action.

Biochemical characteristic of gluten

From a chemical point of view of gluten - tasteless plastic gray mass. Due to this property, flour is easily converted into the dough and gluten - the compound, which includes amino acids and prosthetic (non-protein) groups.

Scope of application of cellane gluten

Gluten is often used in the manufacture of the following foods:

meat products as well as other cheap sausages);
bakery products (cookies, pasta, flakes, biscuits, dry breakfasts, gingerbreads);
candy;
marshmallow, Lukum, Halva, Jams;
semi-finished products (dumplings, cheesery, dumplings, cabbage rolls, cutlets, meatballs);
milk products (raws, yogurts, condensed milk, packed cottage cheese, ice cream, baby milk mixtures);
canned meat and fish;
foods from soy;
crab sticks;
cheeses with mold;
mustard;
sweet pastries (cupcakes, cakes, cakes, pancakes, pies, cookies, pizza);
production of ketchups and sauces;
mayonnaise;
churchhel;
some drugs;
Bouillon cubes;
vitamin and mineral supplements.

Gluten-containing drinks

Oddly enough, gluten is part of the composition and a number of drinks:

vodka;
gin;
beer;
bourbon;
whiskey;
carbonated drinks;
"Coca Cola";
instant coffee;
cocoa;
granulated tea;
Pepsi Cola.

Food supplements with gluten

E150C.
E150.
E150B.
E150D.
E160.
E411.
E636.
E471.
E953.
E637.
E965.

Despite the widespread use of the above protein, in our time, products without gluten content are very popular. On product packaging, it is often designated as "hydrolyzed protein" or "modified starch". In healthy food stores there are products that do not contain gluten (the list is given below). Recently, such products can be seen in some supermarkets. In prestigious restaurants without gluten, the products are a mandatory component of the menu.

Harm of zlakova gluten

Some people are not able to absorb the gluten of cereal plants. This pathology is called celiac disease. Symptoms of the disease are registered both in adults and in children. With inflammation of the intestinal mucosa, the absorption of milk sugar (lactose) is disturbed, lactase activity is reduced.

Complications of disease

Even minimal doses of gluten can provoke the development of diarrhea or constipation. By itself, celiac disease is capable of calling a number of complications:

chronic ulcerative enteritis;
secondary osteoporosis;
headaches;
damage to dental enamel;
pain in the joints;
problems with the functioning of the liver;
malabsorption of vitamins;
nausea;
hyponymism (spleen dysfunction);
fibromyalgia;
skin rash;
lymphoma, intestinal adenocarcinoma;
infertility;
increased fatigue;
convulsive syndrome;
hypovitaminosis;
rheumatoid arthritis;
pathology of pancreas, gallbladder.

Given the entire list of diseases, it is not surprising that many are looking for information about what products there is no gluten.

Gluten entropy in children

An analysis of statistical data indicates that 75% of children with a diagnosis of celiac disease are overweight or suffer from obesity. The main signs of pathology are associated with a violation of the functioning of the digestive system. Symptoms of the disease varies with age. For babies, the following signs are characteristic:

intestinal meteorism;
chronic diarrhea;
severe pain in the abdomen;
weight loss.

In older children, the following symptoms are observed:

constipation;
diarrhea;
delay of puberty;
low growth;
migraine;
no muscle coordination.

How to get rid of celiac

If you or your child are ill cake, you should not panic, because it is possible to solve this problem even without the use of medicines. Products without gluten - the right solution. There are companies specializing in the production of gluten-free products: Dr. Shar (Italy), Finax (Sweden), Glutano (Germany), Moilas (Finland).

Nowadays, without much difficulty can be purchased without in this plan takes a leading position. Such products can be bought on the Internet either in specialized stores. Prices for products without gluten and lactose are slightly higher compared to "ordinary" products, but there are no alternatives to people with celiac, except to cook all at home. Please note that all similar products have appropriate labeling. Shop products without gluten offers a wide range of high-quality food. Choosing for you, watch your health. Before buying without gluten, products carefully examine their composition. The list proposed by trading networks can be questioned, since the production technology is constantly changing.

Gluenty diet

Many ask how best to use products that do not contain gluten. A list of such goods is quite wide, so each person can independently choose a list of products that are most suitable for him. Choosing a gluten-free diet, remember that your diet should be diverse, do not limit yourself 2-3 products (for example, beets, rice and potatoes). Products without gluten - the basis of your power. Make sure that fruits, fish, eggs, meat, vegetables, butter have been taken into the diet.

To achieve the desired result, you must follow the following rules:

select separate dishes for a child, be sure to mark it;
highlight a separate locker for storing gluten-free products;
in the cooking process, do not forget to wash your hands;
removing samples with dishes, first try dishes for a child, and then the rest;
all forbidden products keep out of the access of the child;
do not bake simultaneously gluten-containing and agluent baking in one oven;
products that cause you at least the slightest doubt, it is better not to give a child.

Products without gluten: list

All the following products in pure form do not contain gluten, so they can safely include in their people with a diagnosis of celiac disease (gluten entropy). Below are the most popular products without gluten. The list of them is:

fruits vegetables;
creamy and vegetable oil;
corn (organic);
vanilla and vanilla extract (in pure form);
eggs;
natural fish, dairy and meat food;
buckwheat (organic);
potatoes;
maize;
spices and spices (in pure form);
millet;
arrowroot;
legumes (nuts, beans, beans, peas, soy, lentils);
nuts;
amaranth;
turkish peas;
tapioca;
quinoa;
movie;
yucca;
sweet potato;
cassava;
wild rice;
tEFF.

How to determine products without gluten

In order to determine whether there is a gluten in the products, one simple qualitative reaction can be carried out to the presence of this substance. Experimental studies have proven that gluten in the process of interaction with iodine solution changes its color to black or purple. However, the exception in this case is potatoes and fig. There is no gluten in these plants, but when interacting with iodine, their color also changes, which is associated with a high content of starch in their tissues.

Diagnostics

To diagnose celiac disease, the patient will have to go through the following procedures:

identification of specific antibodies in the blood;
endoscopy (biopsy);
capsule endoscopy.

How to diagnose pathology

If you exclude products from the ration for a couple of days without gluten, then you can determine if you have problems with its conversion in the body. The subsequent return to the diet of wheat products will be indicative. The intestine microflora will be required at least two weeks for partial recovery. If the return to the conventional diet with the content of gluten will provoke the occurrence of discomfort and digestive problems - you are most likely not tolerated gluten.

Pathogenesis

The gluten binds to specific cell receptors, interacts with inter-poisted lymphocytes and lymphocytes of their own plates of the mucous membrane of the decent intestinal. The resulting antibodies and lymphokins damage enterocytes. As a result of the destructive effects of glyhadin on the mucous membrane, it is atrophied and infiltrated by immunocompetent cells. Further, against the background of atrophy, crypt hyperplasia is developing, which provokes the development of malabsorption.

Symptoms of gluten intolerance

The main signs of pathology are associated with dysfunction of the digestive system - the intestinal flatulence, diarrhea, constipation, etc. With chronic forms of illness, the chair becomes pale and foamy. The secondary symptoms include a decrease in immunoresistance, the overall deterioration of metabolism of substances and a decrease in working capacity. Given the weak severity of characteristic features, the diagnosis of pathology is difficult, therefore, most patients do not even suspect that they have problems with gluten hydrolysis.

Forecast

Hypersensitivity to gluten is maintained throughout life. Forecast in patients with celiac disease, diet-and-therapy, favorable. When developing resistance to therapy, it deteriorates significantly. When complying with a gluten-free diet, life expectancy increases. With its non-compliance, the mortality rate is approximately 30%.

Treatment

Therapy methods are aimed at restoring intestinal functions and normalization of body weight. The key place in the treatment of gluten entropy is occupied by the agglutual diet. If necessary, the patient is prescribed medications: iron-containing drugs, vitamins, hormones, folic acid, calcium, saline solutions.

The lack of positive dynamics in the exclusion of gluten from the diet for 3 months indicates that the diet is not fully respected, with violations, or there are accompanying pathologies (lymphoma of the thin division of intestines, giardiasis, addison disease, disaccharidase disease, ulcerative disinformation, mineral deficiency Elements in the diet: CA, FE, MG). In such cases, additional diagnostic measures are carried out to identify these states.

Prevention

Specific measures of primary prevention of the disease does not exist. The secondary prevention of the progression of celiac disease and the development of complications is impeccable observance of the agglutu diet. Women with celiacines who are planning pregnancy must be remembered about the high probability of miscarriage and risk of birth of a child with congenital defects.