The Diet Gluten is born for subjects intolerant to the protein contained in wheat and most grains.
There are different forms of gluten intolerance, of which the best known is celiac disease.
Celiac disease is an autoimmune disease that affects the intestines, is usually diagnosed in childhood and if not properly treated leads to a chronic damage of the intestinal mucosa, because the immune system recognizes the gluten as a foreign agent and triggers an inflammatory reaction. The damage of the intestinal mucosa also leads to a malabsorption of other nutrients, for which you can have nutritional deficiencies. Celiac disease is manifested by pain and abdominal bloating, nausea, fatigue and weight loss, lack of vitamins and minerals, anemia, growth disorders in children. The cure for celiac disease is a gluten-free diet to follow for a lifetime.
It was recently discovered another form of gluten intolerance called gluten sensitivity, noise which are very prevalent in recent years. There are people who, while harmful to the diagnostic antibody tests for celiac disease, however presents symptoms related to an intolerance to gluten, such as abdominal pain and swelling, fatigue, anemia, diarrhea, and more headache and skin rashes.
Once excluded in these patients with celiac disease and wheat allergy (other situation where you will have to follow a gluten-free diet) is a simple diagnostic sensitivity to gluten, which will correct with a gluten-free diet to follow, however, in this case not for the wholelife, because unlike the celiac and allergy to wheat, gluten sensitivity may be a transient condition. It is generally advisable to follow a gluten-free diet for 2 to 4 months variable period, and then gradually reintroduce foods containing gluten and assess your symptoms.
In the market there are many gluten-free products (flour, pasta, bread, cookies, etc.), Which in any case allow you to keep a varied diet without nutritional deficiencies. On the site of ‘ Italian Celiac Association also shows clearly and precisely all the foods that you can consume, updated to the most recent studies, in case of gluten sensitivity and / or celiac disease.
In summary we see what cereal you can eat and what not:
YES for rice, corn, buckwheat, amaranth, cassava, millet, quinoa, sorghum, teff and all gluten-free products (pasta, bread, biscuits, cakes made with gluten-free flours)
NO to wheat, spelled, barley, malt, oats, rye, wheat, kamut, spelled, triticale, groats and meal, and all products made from flour or cereals containing gluten.
You may freely eat fruit and vegetables, meat, fish, dairy products, legumes, eggs, vegetable oil, dried fruit. In any case when you buy a packaged food is necessary to check the label to see if there are traces or ingredients containing gluten. For example you can eat yogurt, but not yogurt or cereal malt; between alcoholic beverages can not be consumed, for example, the beer, because it is produced from wheat or barley, and so on.
An example of a weekly schedule of Gluten Free Diet
If you wantsome lose weight Kg comply with the quantities written on the diet (for women the lowest, the highest for men), or simply use it as a weekly menu gluten consuming the amount of each regular food in reference to their normal diet.
As a sauce, 2 teaspoons of olive oil per meal (2 lunch, 2 for dinner).
1 medium cup or 1 glass of whole or semi-skimmed milk or soy milk or rice milk or green tea or black tea (not for example orzo or oat milk!)
4-6 or 2-3 biscuits rusks and 30-40 grams of donut or loaf pan with gluten free flour
SNACKS (mid-morning and mid-afternoon)
1 seasonal fruit or 1 plain yogurt or fruit
– Lunch: corn dough (80-100 grams) with tomatoes and a tablespoon of Parmesan cheese, hearty side dish of seasonal vegetables or salad of your choice, 1 fruit in season
– Dinner: grilled white meat (chicken or turkey, 150-180 g), hearty side dish of seasonal vegetables or salad of your choice, 2-4 rice cakes or corn
– Lunch: soup with rice and beans (30-40 grams of rice, 60-70 grams of beans), hearty side dish of seasonal vegetables or salad of your choice, two rice cakes or corn
– Dinner: lean white fish (sole, cod, etc. 200-220 g), hearty side dish of seasonal vegetables or salad of your choice, 2-4 rice cakes or corn
-a lunch: octopus salad with potatoes (2 medium potatoes cut into chunks, 150-200 grams of octopus), mixed fresh salad (lettuce, fennel, arugula, carrots), 1 fruit of your choice season
-a dinner: 150 g cheese or 180 g of cottage cheese, hearty vegetable side dishseasonal or salad choice, 2-4 rice cakes or corn
-a lunch: quinoa salad (60-80 g) with a small box of tuna in water and 1 tablespoon of corn, hearty side dish of seasonal vegetables or salad of your choice, 1 fruit in season
-a dinner: lean red meat (veal or beef fat, 120-160 grams) or bresaola (70-90 grams), hearty side dish of seasonal vegetables or salad of your choice, 2-4 rice cakes or corn
-a lunch: rice paste (60-80 grams) with squid and shrimp, hearty side dish of seasonal vegetables or salad of your choice, 1 fruit in season
-a dinner oily fish (mackerel, anchovies, etc. 150-180 g), hearty side dish of seasonal vegetables or salad of your choice, 2-4 rice cakes or corn
-a lunch: rice soup with chickpeas (30-40 grams of rice, 60-70 grams of lentils or chickpeas), hearty side dish of seasonal vegetables or salad of your choice, two rice cakes or corn
-a dinner omelet with broccoli or zucchini, hearty side dish of seasonal vegetables or salad choice, 2 rice cakes or corn, 1 seasonal fruit
-a lunch: pea soup (80-100 grams) with croutons made with gluten-free flour or 2-4 rice cakes or corn, hearty side dish of seasonal vegetables or salad of your choice, 1 fruit in season
-a dinner: grilled white meat (chicken or turkey, 150-200 g) or sliced turkey (80-100 grams), hearty side dish of seasonal vegetables or salad of your choice, 2-4 rice cakes or corn
For us it is very important to remember the following:
Any news or advice on diets or diets contained on the site www.dietaonline.it must intendersi for informational purposes only. This information should never replace the personal advice of a dietician or nutritionist. Therefore, any decision taken on the basis of these guidelines must be understood as a personal and according to their own responsibilities. An indicative food program in fact, not can in any way a substitute for the medical choices, which always remains the decision maker and the final charge.