should not be initiated a gluten-free diet without having undertaken an intestinal biopsy showing intolerance to it, by alteration of the mucosa.
The requirement of this diet, just because there is suspicion of intolerance to this protein or positive specific antibody test without having had an intestinal biopsy to confirm it is a mistake made often and all it does is delay or mask the diagnosis of possible celiac disease.
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The diet should be strictly followed throughout life. Ingestion of small amounts of gluten can cause damage to the villi, but these injuries do not always have to be accompanied by clinical symptoms.
diet will be removed from any product bearing ingredient wheat, oats, barley, rye, triticale and / or products.: Starch, flour, bread, pasta, etc..
The celiac can take all kinds of foods that contain gluten in their origin: meat, fish, eggs, milk, gluten-free cereals (rice and maize), legumes, tubers, fruits, vegetables, edible fat and sugar.
consumption of manufactured goods involves risk-taking potential. Today, reading the product label at the time of purchase, not a measure entirely sure, because the legislation does not further specify the botanical origin of flour, starch, meal and other grains derived from wheat, oats, rye and triticale used. However, it should ALWAYS READ THE LABEL OF THE PRODUCT PURCHASE but always the same.
By purchasing products made and / or packaged, must always check the list of ingredients on the label. If this relationship appears any term of those quoted below, without indicating the source plant, the product must be rejected, unless listed as allowed in the latest edition of the GLUTEN-FREE FOODS LIST, which periodically updates the Federation Celiac Associations.
The list of ingredients, often appearing in the labeling of food products that contain or may contain gluten are:
gluten, cereals, flour, modified starch (E-1404, E-1410, E-1412, E-1413, E-1414, E-1420, E-1422, E1440, E-1442, E-1450), starch, starch, fiber, thickeners, meal, protein, vegetable protein, hydrolyzed protein, vegetable protein, malta , malt extract, yeast, yeast extract, spices and flavorings.
As a general rule, be removed from the diet all products in bulk, handmade and not labeled, where you can not check the ingredients list.
has to be careful with food handling, in bars and restaurants (potato tortillas can carry yeast, potato chips made in pans that are also used for frying croquettes or pies, sauces linked with flour, batter, puree or vegetable puree is natural to add "croutons" of wheat bread, etc..) and also in school canteens (eg if a starter is cooked beans with sausage, it does not remove the sausage and serve the beans to the celiac, because if the sausage has gluten, remain in the sauce). Please refer to production methods and ingredients in each dish before eating.
be avoided gluten-free frying oils which have been previously fried gluten products. Caution
corn flour, rice, etc. sold in bakeries or supermarkets without certificate giving the absence of gluten. May be contaminated if the grinding mills has also grind other grains like wheat or oats.
acquire not responsible or corn bread outside a bakery or bakeries recommending celiac associations. The development of a gluten-free bread in a bakery working with wheat flour is a high risk of contamination and the fact of using gluten-free ingredients does not guarantee the absence of gluten in the final produto, if not taken appropriate action.
In those houses where there is a celiac, we recommend removing wheat flour and breadcrumbs normal and instead use flours and gluten-free bread crumbs or mashed potato flakes to coat, saddle, thicken sauces or breading. Thus, many foods are prepared can take the whole family, including the celiac. Caution with imported food. The same manufacturer may be used according to different regulations of the countries, different ingredients for a product that is marketed under the same brand.
IF IN DOUBT OF A PRODUCT CONTAINS GLUTEN, DO NOT EAT.
Classification of foods according to their content
Gluten Foods safely contain gluten:
Bread and flour of wheat, barley, rye, oats or triticale.
muffins, cakes, pies and other products pastry.
Cookies, cakes and pastry products.
Italian Pasta (macaroni, noodles, etc.) And durum wheat.
and malted milks.
distilled or fermented drinks from grain, beer, whiskey, barley water, some liquor ...
manufactured products which enter into its composition any of the aforementioned meals and any of its forms: starch, modified starch, starch, flour and protein. Learn all about
decals.
Foods that contain gluten allowed only
the report of the manufacturer not contain gluten:
* Sausages: Chop, bologna, sausage, black pudding, etc.
* flavored cheeses.
* Patés different.
* Canned meat.
* Canned fish with various sauces.
* Candies and jellies.
* Breast coffee and other drinks machine.
* roasted salted nuts.
* Ice cream.
* chocolate substitutes.
* food coloring.
* Foods that contain gluten:
* Milk and dairy products: cheese, cottage cheese, cream, natural yoghurt and curd flavors.
* All kinds of meat and offal, fresh, frozen and canned raw, dried meat, cooked ham and extra quality.
* Fresh and frozen fish without batter, fresh seafood and shellfish, fresh or canned in oil.
* Eggs.
* Vegetables, vegetables and tubers.
* Fruits.
* Rice, corn and tapioca and their derivatives.
* All kinds of vegetables.
* Sugar and honey.
* Oils, butter.
* beans or ground coffee, tea and soft drinks.
* All kinds of wines and sparkling.
* Natural Nuts and fried (with or without salt).
* Sal, wine vinegar, spices branch and grain and all natural.
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