Learn About Celiac Disease And The Symptoms Of Gluten Intolerance

Discover the main symptoms of gluten intolerance and the foods that contain it in our post today!

Celiac Disease

Celiac disease is suffered by those individuals whose organisms are susceptible and do not naturally absorb gluten. If this condition is suffered, any product containing this protein should be eliminated from the diet.

Gluten is in the composition of many foods that we eat every day, such as wheat flour. Therefore, celiacs cannot consume such typical foods as bread if it is not specially made without gluten. The seeds of barley, rye, wheat and oats are the main natural products that contain this protein.

This pathology is usually detected when the first symptoms of gluten intolerance appear. It can be diagnosed by means of a medical examination and a blood test, but since it has different clinical forms, it is essential to perform an intestinal biopsy to have a 100% reliable diagnosis.

Symptoms of gluten intolerance

As we have mentioned previously, celiac disease has different clinical forms. This fact makes diagnosis difficult since not all cases share identical symptoms or have the same medical condition. Still, the most common symptoms of gluten intolerance are: vomiting, breakdown, abdominal pain, fatigue, nausea, and loss of appetite.

Once the disease is diagnosed, it can only be treated with a strict gluten-free diet. But it should not be started before diagnosis, as it would make the specialist’s job difficult.

Gluten free diet

A decade ago it was more difficult to follow a gluten-free diet, since products with these characteristics were not manufactured. At present, and due to the increase in demand, there are more and more gluten-free products on the market, specifically intended for people with celiac disease.

The National Celiac Association offers a list where you can consult the classification of foods with and without gluten. In addition, you can find recipes and prices on this type of product.

Some precautions should be taken when handling and preparing food if it is intended for a person with celiac disease. It is recommended not to use the same tools to cut or serve products that are not suitable for coeliacs. This precaution will prevent the celiac from coming into contact with traces of gluten, since they can be stored in utensils. Gluten is removed using hot soapy water. Although if possible, it is preferable to have tools designed to prepare only gluten-free dishes.

Do you want to expand your knowledge about nutrition and dietetics? Learn everything you need to prepare and plan diets from our Health and Nutrition section.

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