Things To Know About Gluten-Free Diet

although gluten is associated with various diseases, such as celiac disease, wheat allergies, non-coeliac disease, and wheat intolerance syndrome, there is no evidence that the general population should be fed without a gluten-free diet.

in recent years, we have heard more often about celiac or gluten sensitivity because of the spread of the disease or the improvement of the diagnostic criteria? there was no such cancer before, because it was not diagnosed.

like this, as information increases, it is no longer called a celiac disease

gastroenterologists, allergy specialists, nutritionists, metabolism specialists, etc.are interested in the subject and sometimes every head makes a sound.

there is no reason why healthy individuals need to do gluten free diet, as there may be negative changes in the intestinal flora of adult individuals who voluntarily start to eat gluten-free diet.

in general, 5% of the population should avoid gluten because of a gluten-related disease, but this rate has resulted in 20% of the population to avoid gluten, including healthy individuals.

gluten is not the initiator of celiac disease or similar diseases. the European Society of paediatric gastroenterology, hepatology and nutrition (espghan) is starting additional nutrients in baby nutrition and does not find it appropriate to start gluten-containing foods before 4 months and after 7 months. this means that the baby should be fed with gluten-containing foods.

gluten is found mostly in wheat and barley. wheat flour is used in the preparation of many foods, even if one is avoided. it is widely used in food industry.

if you are celiac, you should make a complete gluten-free diet.

  • eating bread with gluten-free flour is not enough.
  • the content of ready-made products should be known, gluten-free ones should be preferred. these products are approximately twice as expensive as standard ones.
  • eating at the restaurant should be avoided. it is not suitable for consumption as there may be gluten residue in the sauce, cooking area, equipment, etc.
  • gluten is used in cosmetic and cleaning materials. those who do not include them should use.
  • do not stay in close proximity to gluten-containing foods at home, food should be separated in particular. (see: cross-contamination)
  • equipment used for cooking and preparation should be separated from other family members if they are not eating gluten-free (oven, toaster, cookware, etc.).
  • there are gluten in places like cardboard cup edge, sticky place of envelope etc. should avoid contact with them.

if you are not celiac disease, you do not need to do any of this unless you have another gluten-related disease.

if you don’t have a disease, eat what you eat, but don’t eat too much.


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