What not to eat if you are gluten intolerant. Dietary rules for celiac disease. Dangerous and harmful foods for celiac disease

Celiac enteropathy is a difficult to diagnose disease that hides behind the masks of various ailments. Once it arises, it never disappears. In the previous issue of the journal “Practical Dietetics” we spoke in detail about the nature of the occurrence, diagnosis of this disease, described its mechanism in detail, and presented an overview of gluten-free products. This article will discuss the standardization of approaches to dietary therapy for celiac disease.

One of the main methods of treatment for celiac disease is a diet with complete exclusion of gluten. Such treatment is a lifelong necessity for patients with celiac disease. The toxicity of wheat protein in children with celiac enteropathy and the need to eliminate gluten from the diet were established more than 50 years ago.

At first glance, it seems sufficient to exclude from the diet of a patient with celiac disease all grains containing gluten (wheat, rye, barley and, possibly, oats). However, this is not enough. Following a gluten-free diet is actually quite difficult. This is due to the fact that in modern food industry Cereals are often used as an integral part of many food products - confectionery, sauces, canned food, instant coffee, etc.

Depending on the phase of the disease, a nutritionist may include some types of cereals in the patient’s diet. For example, during a period of remission, you can try to carefully introduce oats into your diet. Some patients tolerate this cereal without ill effects. During the acute phase of the disease, it is better to exclude oats from the diet. Compared to other cereals oatmeal, and especially oatmeal, contain a significantly higher amount of dietary fiber (fiber), which is expressed by increased intestinal motility and a laxative effect.

If a patient has enteropathy that is resistant to treatment with a gluten-free diet, then an attempt should be made to identify another causative food agent, although its identification is not possible in all cases (V.P. Myagkova, 1978).

Some patients tolerate small amounts of gluten without experiencing an exacerbation of the disease. However, most patients are hypersensitive to even the smallest amounts of toxic gluten. Within a few hours of digesting foods containing small amounts of gluten (for example, two slices of wheat bread), they experience massive watery diarrhea, even to the point of gliadin shock.

Treatment with a gluten-free diet results in faster reversal of less severe lesions in the distal intestine compared with severe lesions in the proximal intestine. The mucous membrane of the proximal small intestine becomes normal on the background of a gluten-free diet in approximately 50% of patients. In most patients it is partially restored, and in a few it remains damaged, despite a good clinical effect.

Characteristics of a gluten-free diet

A gluten-free diet is prescribed for celiac enteropathy caused by intolerance to the gluten protein.

The diet is complete, with the complete exclusion of wheat, rye, barley, oats, with a high content of protein, calcium salts and a slightly increased energy value. The diet is mechanically and chemically gentle; dishes that increase fermentation processes are excluded.

Cooking: All dishes are served boiled or steamed. Depending on the functional state of the intestines, food is crushed or pureed (during diarrhea) or prepared without special grinding (during normalization of stool). During the period of stable remission, cooking methods such as baking and light frying are recommended.

Diet: 5-6 times a day.

Food temperature: hot dishes - 57-62 °C, cold - not lower than 15 °C. Hot and cold foods are excluded.

Chemical composition and energy value: proteins - 100-120 g, fats - 100-110 g, carbohydrates - 400-450 g, calorie content - 2940-3270 kcal, table salt - 6-7 g, free liquid - 1.5 liters.

The first version of the gluten-free diet

Proteins - 95-110 g, fats - 90-100 g, carbohydrates - 250-350 g, calorie content 2235-2540 kcal, table salt - 3-4 g, free liquid - 1.5-2 liters.

The norms of therapeutic nutrition are applied (approved by Order of the Ministry of Health of Russia dated June 21, 2013 No. 395n “On approval of norms of therapeutic nutrition”) when following a diet with a physiological amount of protein while reducing the calorie content of the diet (a variant of a diet with reduced calorie content) with the inclusion of specialized food products, mixtures of dry protein composites (SBCS) in a volume of 24 g of the mixture (for example, when using SBCS "Diso®" "Nutrinor" - 9.6 g of protein) as part of a daily set of products. Protein correction of the standard diet is carried out in accordance with Order of the Ministry of Health of Russia dated June 21, 2013 No. 395n “On approval of therapeutic nutrition standards.”

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Second version of the gluten-free diet

Proteins - 100-120 g; fats - 100-110 g; carbohydrates - 300-400 g; calorie content 2500-2900 kcal, table salt - 6-7 g, free liquid - 1.5-2 liters.

The norms of therapeutic nutrition are applied when following a diet with a physiological amount of protein (the main version of the standard diet) with the inclusion of specialized food products, mixtures of dry protein composites in a volume of 27 g of the mixture (for example, when using SBCS "Diso®" "Nutrinor" - 10.8 g of protein ) as part of a daily set of products. Protein correction of the standard diet is carried out in accordance with Order of the Ministry of Health of Russia dated June 21, 2013 No. 395n “On approval of therapeutic nutrition standards.”

Allowed

Bread: made from potato, wheat, corn starch, soy, rice, buckwheat, corn flour.
Soups: in a weak meat or fish broth with meatballs, quenelles (without flour), egg flakes, oatmeal(if tolerated), rice, finely chopped vegetables: potatoes, carrots, cauliflower, zucchini, pumpkin).
Meat, poultry: lean meats (beef, veal, lamb, pork), chicken, turkey, rabbit. Chopped or in pieces.
Fish: lean types, chopped and in pieces. Boiled squid, shrimp.
Vegetables: potatoes, carrots, zucchini, pumpkin, cauliflower- boiled and mashed into puree.
Cereals: porridge in water with the addition of⅓ milk (buckwheat, rice, corn, sago, millet, quinoa, soybeans and products made from them, including flour). Puddings and casseroles made from these cereals.
Eggs: soft-boiled, steamed omelettes, baked.
Fruits, berries, sweets: jelly, jellies, mousses, pureed compotes of sweet fruits and berries, homemade jam(apples, pears, quince, blueberries, raspberries, strawberries, black currants), baked apples and pears. Marmalade, marshmallows, honey, natural chocolate, marshmallows.
Dairy products: fresh, calcined, non-acidic cottage cheese in its natural form and in products (steam puddings with cereals or vegetables). Mild cheese, fermented baked milk.
Sauces, seasonings: milk (bechamel) with starch or rice flour, weak broth, vegetable broth, fruit. Bay leaf, pepper, vanillin, cinnamon, apple and wine vinegar, vegetable, natural, mono-seasonings, garlic.
Drinks: herbal tea, fruit tea, decoction of rosehip, blueberry, bird cherry, black currant. Natural coffee and cocoa. Homemade juices, jelly, compote, mineral water.
Fats: butter to the table and into dishes.
Specialized food products: dry protein composite mixtures, vitamin premixes.

Excluded

Bread: wheat and rye flour. All types of regular bread and flour products.
Soups: meatballs, quenelles are prepared without flour.
Meat, poultry: bread in minced meat. When chopping meat, rice or boiled meat is added instead of bread. Semi-finished meat products, processed sausages, frankfurters, small sausages, canned meat, pates.
Fish: salted, smoked, canned fish in tomato sauce.
Vegetables: white cabbage, beets, turnips, radishes, radishes, cucumbers, rutabaga, sorrel, mushrooms, spinach. Squash and eggplant caviar, tomato paste (industrial).
Cereals: pearl barley, barley, wheat, artek, Poltava, semolina.
Wheat, barley, oat flakes. Corn and rice flakes (" quick breakfasts") contain malt extract.
Eggs: fried, hard-boiled, raw - during an exacerbation.
Fruits, berries, sweets: sour varieties of berries and fruits. Grapes, apricots, plums during an exacerbation. Caramel and filled chocolates, lollipops, ice cream, oriental sweets, industrial jam.
Dairy products: sharp, salty cheeses, yogurt, glazed cheese curds.
Sauces, seasonings: flour in sauces. Multi-component seasonings containing malt or flour. Bouillon cubes, ketchup. Mustard, pepper, horseradish, mayonnaise.
Drinks: instant coffee, surrogate, cocoa drink. Coca-Cola, Pepsi-Cola and other similar drinks. Jelly powder. Grape, plum, apricot juices, kvass, fruit drinks, carbonated drinks during an exacerbation. Alcoholic drinks: beer, vodka.
Fats: other types of fats.

Limited

Soups: Vegetable soups are pureed during exacerbation of the disease.
Meat, poultry: meat in pieces during an exacerbation period.
Fish: fatty fish.
Vegetables: ripe tomatoes up to 100 g in the absence of diarrhea. Blanched onions for dishes. Blanched garlic in a dish during the period of remission.
Cereals: if well tolerated, pureed oatmeal.
Eggs: 1-2 pieces per day.
Fruits, berries, sweets: if tolerated - grated raw apples without peel, strawberries, wild strawberries, raspberries up to 100 g/day.
Dairy products: milk and cream with tea in small quantities (50 g per glass) and in dishes. Sour cream 15 g per dish. If well tolerated, use kefir. Add a small amount of sour cream to sauces.
Drinks: natural sweet juices or half and half hot water. Alcoholic drinks: grape wine, cognac, rice and corn vodka (sake, tequila).
Fats: refined vegetable oils up to 5 g per dish during the period of remission.
Specialty foods: products that contain gluten and its derivatives.

Table 1. Gluten-free diet menu options

1st day	2nd day	3rd day	4th day
BREAKFAST
Viscous milk buckwheat porridge with sugar 200 g, enriched with SBCS*	Viscous milk rice porridge with sugar 200 g, enriched with SBCS*	Viscous buckwheat porridge 200/5, enriched with SBKS*	Corn milk porridge with sugar 200 g, enriched with SBCS*
Natural omelette 60 g	Soft-boiled eggs (2 pcs.)	Carbonate 50 g	White omelette with green peas 100 g
Cocoa with milk and sugar 200 g	Natural coffee with milk and sugar	Tea with jam 200/40	Tea with honey 200/20 g
LUNCH
Mild cheese 30 g	Emmental cheese 50 g	Fresh cottage cheese with sour cream 100/20	Adyghe cheese 50 g
Kissel 200 g	Pear 1 pc. (150 g)	Banana 1 pc.	Fruit puree ( baby food) 100 g
Seasonal ripe berries 150-200 g	Kissel 200 g	Kissel 200 g	Kissel 200 g
DINNER
Potato soup with meatballs (without flour and bread) 500 g	Soup from fresh tomatoes with chicken 400 g	Cauliflower soup puree 400 g	Vegetable soup with zucchini 500 g
Natural minced beefsteak 53 g	Boiled chicken 100 g	Pilaf with boiled meat 220 g	Boiled turkey 100/5
Carrot puree 150/5	Zucchini poached with butter 150 g	Fresh tomato for dish up to 100 g
Decoction of dried fruit compote with sugar	Apple juice 200 g	Berry drink with sugar 200 g	Rose hip drink 200 g
AFTERNOON SNACK
Boiled meat 50 g	Meat puree 90 g	Boiled meat 50 g	Meat puree (baby food) 100 g
Baked apple s/s	Orange	Applesauce (baby food) 100 g	Apple juice jelly
DINNER
Meatballs with rice 110/5	Meat cutlets with rice 110/5	Boiled fish 100 g	Boiled tongue 50 g
Fresh cottage cheese with cream 100/30	Boiled broccoli 150/10	Mashed potatoes with butter 195/5	Boiled rice with butter 150/5
Boiled potatoes with blanched onions 170 g	Millet milk porridge viscous 200 g	Marshmallow 70 g	Boiled shrimp 50 g
Tea	Tea with jam 200/40	Tea	Tea
21:00
Kissel 200 g	Kefir 200 g	Ryazhenka 200 g	Kissel 200 g
FOR THE DAY
	Butter – 20 g Sugar – 20 g	Butter – 20 g Sugar – 20 g	Butter – 20 g Sugar – 20 g
Energy value - 2492 kcal; proteins - 109 g; fats - 106 g; carbohydrates - 274 g	Energy value - 2436 kcal; proteins - 103 g; fats - 101 g; carbohydrates - 276 g	Energy value - 2620 kcal; proteins - 105 g; fats - 97 g; carbohydrates - 329 g	Energy value - 2604 kcal; proteins - 119 g; fats - 113 g; carbohydrates - 276 g

Protein correction

In order to provide patients with celiac disease with an optimal amount of protein of high biological value, as well as an adequate amount of fatty products with essential fatty acids, it is recommended to use dry composite protein mixtures in the diet of patients with celiac disease, for example "Diso®" "Nutrinor" - a specialized food product that has a high nutritional value. Dry protein composite mixtures are added to dishes (porridges, side dishes, desserts, etc.) in the amount of 20-40 g per patient per day (see. practical guide“Seven-day menus for basic options for standard diets using optimized dishes used in therapeutic nutrition in medical organizations Russian Federation", 2014).

Rules for preparing gluten-free dishes

Store gluten-free products in a separate cabinet.
Each child “on a diet” must have his own dishes: plate, cup, cutlery. Dishes and cutlery should differ in color or pattern.
It is advisable to have separate cutting boards, pots, pans, baking dishes, plates for preparing food for a child. Otherwise, they need to be washed thoroughly.
You should have a separate butter knife if your child is allergic to milk.
Remember to wash your hands before you handle gluten-free cookies (bread, bread) before you cut regular bread.
When preparing gluten-free and gluten-free baked goods at the same time, do not allow dust to wheat flour got into gluten-free. It's better to cook gluten-free first.
Do not even allow your child to try foods that are forbidden to him, because in the future they can become a strong temptation for him.
Do not give your child products whose ingredients you doubt. Rule: if in doubt, then you can’t eat it.
Discuss your child's diet with his teacher at school, teacher at kindergarten. This will help in many situations.
A diet should never prevent a child from participating in excursions, hikes, trips, etc. He should simply look at his nutrition system differently.
Try to make sure that your child follows the diet consciously.
Never let your child feel that some gluten-free foods are not tasty enough.

Remember!

Even short-term consumption of food rich in gliadin leads to a rapid return of celiac disease symptoms.

Restoring changes after returning to a gluten-free diet may take a long time (3-6 months).

Celiac disease is a chronic disease that requires “chronic treatment and monitoring.”

Diet for celiac disease is the only option to alleviate the condition of patients. Avoiding gluten-containing foods will relieve symptoms of the disease and help avoid complications, but you will have to eat right throughout your life.

Basic principles of nutrition for celiac disease

Transferring patients to a diet will help restore the intestinal mucosa and eliminate its disorders. Within a few months of starting a gluten-free diet, your body's condition can improve.

This method of treatment is based on avoiding wheat, rye and barley. Some doctors also advise avoiding oats. But studies show that its presence in the diet in an amount of 50 g does not provoke an exacerbation of the disease. It is advisable to give preference to rice, millet, corn, and buckwheat.

To increase energy value in accordance with physiological standards, the content of proteins and carbohydrates is increased. Fats are consumed in smaller quantities. They make sure that patients consume enough vitamins, calcium, iron and other useful components for normal functioning of the body.

During the diet, excessive mechanical and chemical exposure on the digestive organs. Dishes are chopped and wiped before consumption; only boiled or steamed foods are allowed. You should eat small portions up to five times a day. Additionally, doctors prescribe complexes of vitamins and minerals. If the stool has returned to normal, then it is not necessary to grind food. Cold and hot foods should be excluded. Permissible temperature is from 15 to 62 degrees.

Diet options

Which foods to focus on depends on whether a person has weight problems.

If you are overweight, you should control your calories and eat less.

Protein should be up to 110 g, fat - 100 g, carbohydrates - 350, calories - up to 2540, salt no more than 4 g, and water at least two liters per day.

Products and dishes

Nutrition for celiac disease includes:

baked goods that are not made from wheat flour;
main courses with vegetable broths;
lean meat and seafood;
vegetables that do not cause bloating (they are boiled and pureed);
porridges made from buckwheat, rice, corn, millet, soybeans, quinoa, as well as casseroles and puddings made from them;
omelettes, baked or soft-boiled eggs;
fruits, berries and sweets in the form of marmalade, marshmallows, natural chocolate;
dairy products (cottage cheese, fermented baked milk, mild cheese are especially useful);
sauces, seasonings in the form of bay leaf, vanilla, cinnamon, apple or wine vinegar, garlic.

Damage to the intestinal mucosa is aggravated if the patient continues to take:

products from wheat and rye;
fatty soups;
semi-finished meat products, since vegetable protein is added to sausages, canned food and pates to increase volume;
salted and smoked fish, canned food;
mushrooms, white cabbage, radish, radish, industrial tomato paste;
wheat, barley and oat flakes;
fried and raw eggs during periods of exacerbation;
sour berries and fruits, confectionery;
yoghurts, glazed cheese curds;
multicomponent seasonings, industrial sauces;
instant coffee, sweet carbonated drinks;
alcohol;
different types of fats;
specialized products containing gluten.

Such foods should be completely avoided to avoid intestinal damage.

In limited quantities the following are allowed:

Puree vegetable soups.
Meat products in pieces.
Fatty fish.
Ripe tomatoes (no more than 100 g, if the stool is normal).
Puree oat porridge.
One egg per day.
Berries and fruits such as strawberries, wild strawberries, apples.
Milk and cream in tea.
Sweet juices diluted with hot water.
Refined vegetable oils.

When using them, you need to be careful, as they can provoke an exacerbation.

Cooking rules

Diet plays an important role not only with celiac disease. It is necessary to cook food correctly to avoid gluten from entering it. To do this:

It is better to cook food at home.
Use products only if you are absolutely sure that there is no vegetable protein.
Prepare meals for the patient in separate dishes, on specially designated cutting boards.
Do not touch pots, plates of the patient, or gluten-free food with hands stained with regular flour.
Wash dishes with detergents under running water, then rinsing thoroughly.
Do not place gluten-free food next to regular food or on tables, baking sheets or oven sheets if other food has been there.
Avoid reusing oil and water used to cook pasta, dumplings, etc.
Store products in special containers and packages.
Explain to all family members the patient’s nutritional rules.
Include in your diet only certified products that have a symbol in the form of a crossed out ear.
Strictly control products purchased in stores.

These tips will help you avoid accidental exposure to gluten. Even 100 mg of vegetable protein can have a destructive effect on the body. Therefore, it is important not only to follow a diet, but also to arrange your life correctly.

How to choose the right dishes in canteens, cafes and restaurants if you have celiac disease

Every patient knows exactly how important it is for him to avoid gluten, but when it comes to a child, certain difficulties may arise. With celiac disease, a diet for children is as necessary as for adults, but parents cannot always monitor its compliance. As a child gets older, he begins to have pocket money and may be tempted to eat a bun or chocolate bar. If the condition has not worsened, then the confidence is strengthened that nothing bad will happen. For this reason, after some time, examination reveals anemia or atrophy of the intestinal villi. In addition, there is a risk of other autoimmune pathologies, and only strict adherence to the diet will help avoid this.

It is especially necessary to carefully monitor nutrition in kindergarten and school. IN educational institutions will not be able to follow all the rules of cooking, so you will have to prepare your child’s food with them and explain to him what the consequences of violating the diet will be.

Adults when visiting cafes and restaurants should warn waiters that gluten-free dishes are required. When choosing, preference is given to meat and fish cooked without breading, sauces, gravy or spices. You can eat a salad dressed with vegetable oil. It is better to order vegetable soups in restaurants.

Sample menu for celiac disease

Diet for diagnosed celiac disease in children requires great responsibility from parents, since it is very difficult to monitor the child’s nutrition, especially if he goes to school.

Sample menu looks like this:

For the first breakfast - a soft-boiled egg with half a cherry tomato. A few rice cakes.
For second breakfast – 2-3 figs and a glass of rosehip infusion.
Children with celiac disease can have vegetable soup for lunch, chicken breast with buckwheat and steamed zucchini.
As an afternoon snack, you should use some yogurt with dried fruits.
They eat fish for dinner. You can stew vegetables and add rice bread to it.
Shortly before going to bed - a glass of kefir.

It is important to monitor your drinking regime and consume at least 1.5 liters of water.

Other menu options are also suitable for gluten intolerance. For breakfast you should give preference to:

natural cottage cheese with fruits;
rice porridge (you can add half a bun and coffee with cream);
omelette (steamed, combined with gluten-free bread and sweet tea).

You can have lunch:

vegetable soup with sour cream, steamed fish and salad;
rice noodles with cheese and vegetables, vegetarian borscht, beef cutlets.
natural marmalade and a cup of tea for dessert;
buckwheat pancakes, chicken and rice soup, unsweetened fruit drink.

The following options are available for the afternoon snack:

fruit salad with natural yoghurt and nuts, cocoa and a piece of bread made from gluten-free flour;
corn bun with jam and tea;
buckwheat pancakes with jam and honey.

Usually have dinner:

dairy rice porridge with raisins and dried apricots;
crumbly buckwheat;
vegetable stew.

Healthy recipes

With celiac disease, the menu can be tasty and varied. Healthy and safe vegetable puree soup. It is prepared like this:

Take 300 grams of vegetables. An excellent option is to combine broccoli with cauliflower and green peas. You can add spinach.
The cabbage is separated into inflorescences and boiled together with the peas in boiling water for seven minutes. Before turning off the soup, add a little spinach.
The prepared vegetables are thoroughly ground in a blender until the consistency of thick sour cream is obtained.
Steamed salmon or salmon. The fish is carefully disassembled into small pieces.
The pureed soup is put on fire, 100 ml of milk or low-fat cream is added. Do not bring the prepared dish to a boil.
The soup is poured into bowls and pieces of fish are added.

Corn with sauce turns out well:

Melt a tablespoon of butter and the same amount of olive oil in a frying pan.
Chop a clove of garlic and fry for a minute until a pleasant aroma appears.
Add sweet corn, add water, a few tablespoons of lemon juice and a pinch of ground pepper.
Close and boil for about five minutes.
Remove the lid and keep the pan on the fire for another 4 minutes.
It is better to eat corn hot, pouring over the sauce in which it was cooked.

Even gluten-free dishes can be very filling and appetizing.

Pros and cons of the diet

The celiac disease diet for adults has a number of positive qualities. If you create a balanced diet, the body will receive a sufficient amount of useful components. But you should definitely avoid wheat, barley, and rye. The diet is considered quite nutritious, since vegetables, fruits and meat are allowed to be consumed, because they do not contain gluten. TO positive aspects Such nutrition includes:

Improved mood, increased activity.
The ability to cleanse the body and skin, get rid of rashes and blackheads.
No need to count calories.
Variety of gluten-free products. It is only important to choose the right ones.

But maintaining such a diet is quite difficult, since gluten is present in many products. Patients will have to give up sweets and baked goods. The disadvantages also include:

The need to constantly monitor the composition of products.
The likelihood of developing a deficiency of vitamins and minerals in the case of an incorrectly formulated diet.

But despite some inconveniences, following a diet helps people with celiac disease cope with intestinal discomfort and reduce the risk of diabetes and cancer.

How much does it cost to follow a special diet?

Recipes for dishes diagnosed with celiac disease are quite varied, but they can cause a serious blow to the budget. Such products differ in cost (2.5 times higher than regular ones). The price is due to a more thorough cleansing procedure.

Conclusion

Diet is the only option for a patient to lead a normal lifestyle. Avoiding gluten allows you to get rid of symptoms, avoid small intestinal atrophy and the development of complications. There are quite a lot of safe products, so everyone can create a suitable diet.

The diet for celiac disease in children and adults excludes the consumption of the following foods containing gluten:

All products containing wheat, rye, triticale and barley. Bakery products, pasta, pizza, malted breakfast cereals and crackers are examples of foods that contain gluten. Even though some products are labeled “Wheat-Free,” this does not mean they are gluten-free.
All products containing oats (at least initial stage) . Oats may cause symptoms in some people with celiac disease, possibly as a result of cross-contamination with wheat, barley, rye during processing. Many people with celiac disease can eat moderate amounts of oats without symptoms. Health experts disagree on long-term recommendations for consuming products containing oats. But most agree that people newly diagnosed with celiac disease are best advised to avoid eating oats until their disease is well controlled on a gluten-free diet. They can then include up to 50g of oats in their daily diet until no new symptoms occur. You should only consume oats that are 100% not contaminated with wheat, barley or rye during processing.
All beer drinks except those that do not contain gluten. Beers (including non-alcoholic ones) such as Lager, Ale and Stout contain gluten unless the label states that they are gluten-free.

Carefully read ingredient lists on food labels to be aware of gluten-containing foods. Gluten may be found in medicines, vitamins and dietary supplements, lipstick and lip balms, as well as various nutritional supplements. Products labeled as "modified starch" or "hydrolyzed vegetable protein" may contain gluten.

Foods and drugs labeled “Gluten-Free” must contain less than 20 parts per million (ppm) of gluten.

What can you eat if you have celiac disease?

The diet for celiac disease in adults and children is based on the consumption of gluten-free foods, such as:

Eggs and dairy products. Some dairy products may worsen your symptoms and signs of celiac disease. Read the ingredients on the package carefully. Some processed cheeses contain gluten.
Flour and porridge made from amaranth, arrowroot, beans, buckwheat, corn, cornmeal, flax, millet, uncontaminated nuts and oat bran, potatoes, quinoa, rice, sorghum, soybeans, lentils, tapioca, or teff.
Fresh, frozen and canned meat. If you buy canned food, read the label carefully as some ingredients may contain gluten.
Fish, especially fatty fish (mackerel, herring, salmon, trout, sardines, sturgeon, anchovies, etc.), since these types of fish contain anti-inflammatory omega-3 fatty acids.
Fresh, frozen, dried or canned fruits and vegetables, as long as they do not contain thickeners or other gluten-containing additives.
Some alcoholic drinks, including wine, liqueurs, whiskey, brandy, sherry and cider.
Soft drinks, including fruit and vegetable juices, flavored waters and sodas.

Including anti-inflammatory foods in a gluten-free diet for celiac disease can help speed up recovery.

When to expect relief

Starting a gluten-free diet to treat celiac disease may take an indefinite amount of time before you begin to feel better, as each body is different. Some people begin to feel significantly better within a few days of starting a gluten-free diet, but some patients may experience gradual improvements in their symptoms.

Healing can take anywhere from six months to five years (longer in some cases) depending on the damage done to the intestines by eating gluten. Several factors are thought to speed up or slow down the time it takes for the intestinal lining to heal. These factors include:

person's age
severity of intestinal injury at diagnosis

If your symptoms do not improve or worsen after starting a gluten-free diet, talk to your doctor, dietitian and/or gastroenterologist who specialize in celiac disease and gluten-free diet treatment.

If you made a mistake

Eating a gluten-free diet for celiac disease is a learning process not only for you, but also for your family and friends. You may make mistakes, especially in the early days after you are diagnosed.

If you have celiac disease and mistakenly eat a gluten-containing product, you will typically begin to experience symptoms within a few hours of eating, which can last anywhere from a few hours to a few days. However, the effects vary from person to person, depending primarily on how much gluten you eat, how sensitive your body is to it, and how long you've been on a gluten-free diet.

If you do have celiac disease, foods containing gluten will damage your intestines. If you make the occasional mistake and accidentally eat gluten, it is unlikely to cause much damage to your intestines.

What to do if you have symptoms of celiac disease

If you have diarrhea or vomiting, it is very important to keep your body well hydrated by consuming large quantity water.
Some people find that taking medications to treat constipation, diarrhea, or headaches can relieve symptoms, but you should consult your doctor before you start taking them.
The most important step in preventing the symptoms of celiac disease is to completely eliminate foods containing gluten from your daily diet.
If your symptoms are very severe or do not improve, talk to your doctor about it.

The main purpose of a gluten-free diet is complete and safe food for celiac disease (individual gluten intolerance). However, thanks to its unique properties, the diet has gained popularity among people who are losing weight, in particular stars and celebrities. And also among adherents of healthy and wholesome nutrition.

It is believed that a gluten-free diet promotes rapid weight loss, cleansing the intestines and improving well-being. Is this true, and what is a gluten-free diet?

Purpose of the diet

A diet that completely excludes foods containing gluten is intended to alleviate the condition of patients with celiac disease and people suffering from allergies to plant protein.

Celiac disease- a rare genetic disease. The number of patients does not exceed 1% of the total population of the planet. However, even a small amount of gluten can cause convulsions, vomiting, loss of consciousness, irritability and other side effects in such people.

Therefore, many manufacturers are beginning to indicate “Gluten-free” on the packaging of industrial products. And adherents of the new dietary movement, which is widely gaining momentum, will find this information useful.

Diet has an equally beneficial effect in the presence of the following diseases:

Parkinson's disease;
autism;
schizophrenia;
autoimmune hepatitis;
asthma;
diabetes;
atherosclerosis;
obesity;
psoriasis;
migraine;
vitiligo.

Gluten-free diet for weight loss

Gluten (gluten) is a plant protein that is insoluble in water. Contained in cereals (rye, barley, millet, wheat) and products made from them (ketchup, mayonnaise, chips).

With excessive consumption of such foods, the intestines cannot process all the gluten. As a result, it is deposited on the walls of the stomach in an undigested form, damaging them and poisoning the body with decay products. As a result, health deteriorates and weight begins to increase.

Eliminating gluten from the diet restores metabolism, improves digestion and cleanses the intestines, which promotes rapid weight loss (up to 4 kg per week).

It is not necessary to completely eliminate foods containing gluten if the diet is used for weight loss. It is enough to give up only the main sources of gluten.

Gluten-free diet for children

Celiac disease in children can be detected immediately after breastfeeding ends. The disease is accompanied by vomiting, colic, diarrhea, and loss of appetite. Low body weight, slow growth and delayed physical development are observed.

A correct diagnosis can only be made using a blood test. If the result is positive, then a gluten-free diet will become an integral part of the baby’s life.

To prevent gluten from entering the child’s body, parents must adhere to important rules:

Gluten-free foods should be stored in a separate cabinet (not on a separate shelf).
It is necessary to provide the child with separate dishes and kitchen utensils.
It is not recommended to prepare food for the baby and the rest of the family at the same time, since you may forget to wash your hands after using a prohibited product.
First, they take a sample from the children's dish, and only then from the general dish.
Prohibited products should be stored out of the reach of children.
You should not store industrial sweets at home.
You should not give your baby questionable products.
You should not combine a product that is new to your child with familiar ones in order to identify possible intolerance.

Gluten-free diet - food list

If a certain amount of gluten does not cause harm to those losing weight, it will bring enormous consequences to people with celiac disease. Therefore, they need to know the entire list of prohibited products containing vegetable protein to one degree or another. Using the same principle, a menu table has been compiled for each day of the Dukan diet, which can be taken as an example.

But this is not enough, because by excluding cereals, bread, cereals and other valuable products from the diet, a person loses some important vitamins, iron and fiber. Without which the full functioning of the body is impossible.

So which foods are necessary and which are prohibited to be included in the diet on a gluten-free diet?

Prohibited Products

First of all, you need to protect your diet from cereals that contain gluten in large quantities. These include barley, wheat, rye and oats.

The following may contain some gluten:

Yogurt and ice cream that have a long shelf life.
Sausages, sausages, frankfurters and similar products.
Imitators of seafood and various fish products (crab and fish sticks).
Industrial seasonings and spices, their mixtures.
Canned fish and meat.
Industrial canned fruits and vegetables.
Kvass made from rye bread.
Bagged tea.
Instant coffee, cocoa.
Industrial sweets: colored caramel, jam, jam.
Beer and chips.
Industrial sauces (ketchup, mayonnaise).
Soy products.
Ready-made breakfast cereals.
French fries.
Pasta, bread, flour products.
Blue cheeses.
Undistilled vodka.
Baked goods and semolina.

When following a gluten-free diet, the following food additives are prohibited: E150, E636, E637, E965, E953, E160 and E411.

Necessary products or how to replace prohibited ones

Replenish vitamin and mineral composition The following foods will help your diet:

millet, rice, corn and buckwheat;
natural fish and meat, offal;
vegetable oils: soybean, olive, sunflower and corn;
natural tea, gluten-free coffee;
fresh fruit;
fresh, baked, stewed or boiled vegetables;
eggs;
legumes: lentils, beans, peas;
potato;
cheeses, milk without additives;
nuts, artichokes;
fresh berries.

Important! Due to the astringent and sticky properties of gluten, it is increasingly used in the manufacture of foods. Therefore, for celiac disease, it is preferable to prepare food from fresh products that do not contain food additives.

Gluten-free diet - menu

While following a gluten-free diet, you can consume any permitted foods, in any quantities and at any time. The only rule is no gluten!

vegetarian soups (vegetable, mushroom);
meat broths;
boiled porridge, potatoes;
fermented milk products;
salads and seafood;
fresh, boiled or baked vegetables;
hard-boiled eggs, steam omelettes;
boiled, stewed or baked meat;
fruits and berries, jelly;
more tea and vegetable oils.

Curious! The gluten-free diet is widespread among celebrities and stars. For example, Miley Cyrus has been staying slim for many years using this diet and fitness.

Gluten-free diet - menu for the week

The example menu below is designed taking into account human needs for minerals and vitamins, is a guideline and can be changed to suit personal preferences.

Monday

Breakfast: poached fish with mashed potatoes, tea.
Dinner: light broth, steamed cutlets with rice.
Afternoon snack: fruit salad.
Dinner: buckwheat pudding with fresh vegetables.

Tuesday

Breakfast: boiled meat with buckwheat porridge, tea.
Dinner: vegetable soup, fruit jelly and fresh vegetables.
Afternoon snack: baked apple, preferably with nuts.
Dinner: boiled meat with rice, rosehip infusion.

Wednesday

Breakfast: cornflakes, cottage cheese, tea or cocoa.
Dinner: fish soup or fish soup, baked chicken fillet with buckwheat porridge, black tea.
Afternoon snack: rice breads with jam, tea.
Dinner: vegetable stew, gluten-free bread, kefir.

Thursday

Breakfast: light omelette, cheese, tea.
Dinner: broth, celery and apple salad, juice.
Afternoon snack: fruit jelly and compote.
Dinner: buckwheat pudding with vegetable garnish, green tea.

Friday

Breakfast: cottage cheese enriched with calcium, baked apple, tea.
Dinner: steamed cutlets with milk sauce, meat broth.
Afternoon snack: fruits.
Dinner: fish cutlets steamed with mashed potatoes, juice.

Saturday

Breakfast: poached fish with rice, coffee.
Dinner: broth with meatballs, baked vegetables, tea.
Afternoon snack: Gingerbread with nuts and apples.
Dinner: boiled meat with buckwheat porridge, kefir.

Sunday

Breakfast: fruits, cottage cheese, tea or juice.
Dinner: meat broth, pilaf, vegetable salad, juice.
Afternoon snack: fruit jelly.
Dinner: buckwheat pudding, vegetables, tea.

You need to eat at least 4 times a day, dinner no later than 6 pm.

Gluten-free diet - reviews

Like any diet, gluten-free has its advantages and disadvantages, as evidenced by numerous reviews from early testers and differences in professional opinions.

The advantages include:

cleansing the body of toxins;
rapid weight loss;
free menu;
wide range of products;
lack of strict control over portion sizes;
skin cleansing;
improvement of well-being.

Among the disadvantages are:

the need for constant replenishment of fiber, iron and vitamin B;
difficulties in constantly monitoring the composition of products;
limited range of industrial gluten-free products, which increases the time spent on food preparation;
complete exclusion of flour products and sweets.

Gluten-free diet - recipes

To make the diet easier to follow, you need to spend as little time as possible in the kitchen. Therefore, it is recommended to choose simple dishes that do not require high culinary skills. This is not difficult to do on a gluten-free diet, which has a wide range of permitted foods.

Gluten-free diet - recipes from available products:

potato casserole;
tomato salad with mozzarella

And over time, the body simply ceases to cope with the absorption of nutrients, even from those products that do not contain gluten.

Nutritional therapy for celiac disease: how long?

Unfortunately, you will have to give up junk food for life. If the patient successfully avoided foods with this type of protein for a long time, and then began to take them again, celiac disease will return again, and with renewed vigor.

When switching to a healthy diet, intestinal disorders stop, on average, after 3 months, but not earlier. The mucous membrane of the small intestine is also restored.

In other words, celiac disease is a type of disease that, with adequate treatment, can be almost completely reversed. Another good news is that, as it may seem bad at first glance, it contains many of the most common products.

Bread and flour products– but only from corn, potato or wheat starch, soy, buckwheat, rice or corn flour. .

Meat and fish– low-fat varieties or low-fat, without tendons and fascia, chopped, boiled. Rabbit or veal piece

Soups– in a weak broth (low-fat meat or fish), with egg flakes, rice, grated vegetables

Cereals– rice, buckwheat, corn, sago, millet

Dairy products- milk and cream no more than 50g when added to tea or dishes (if the patient tolerates them normally), non-acidic fresh calcined cottage cheese (in pure form or in dishes), curd paste, steam pudding with grated cereal or vegetables, non-acidic sour cream, grated mild cheese

Eggs– in the form steam omelettes, soft-boiled, hard-boiled

Vegetables and fruits– zucchini, potatoes, cauliflower, pumpkin, apples, pears, grapes, etc. – preferably grated

Sweets– jellies, mousses, honey, sugar, jam, marmalade, marshmallows, meringues

Drinks- compotes from apples, blueberries, pears, quinces, strawberries or currants, tea, coffee (weak), fruit juices (natural) but diluted half with water, decoctions of black currants, bird cherry, rose hips and blueberries

Spices and sauces– bechamel on starch (or rice flour), vanillin, bay leaf, cinnamon, if the patient tolerates it well - other spices except pepper

Fats– butter when added to prepared dishes, vegetable oil(strictly up to 5g in ready-made dishes)

Snacks– mild cheese, jellied fish, sturgeon caviar

Diet for celiac disease: is alcohol allowed?

Most doctors advise patients to refrain from drinking alcoholic beverages, but patients are not required to completely eliminate them. So, they can drink alcohol from the following list:

Calvados

Grappa (Italian alcoholic drink with strength from 40 0 to 50 0)

Zivania (Cypriot alcoholic drink made from grapes)

Other alcoholic drinks not made from grain raw materials are also permitted.

Bread and bakery, pasta, confectionery products, ready-made porridge, mixtures of cereals, bran, flour, rye, barley, oats

Cereals– wheat, semolina, barley, barley, Dutch, pearl barley, matzo, couscous, bulgur, spelled, zanduri, kamut, semolina, spelt, triticale, harisa, ainokrn. You need to be careful - it contains gluten

Meat, fish– fatty and whole foods (especially canned fish)

Vegetables and fruits– use frozen and canned vegetables and fruits with caution

Legumes– peas, beans, soybeans, lentils, mung beans, chickpeas and so on

Milk and dairy products– yogurt, kefir, yogurt, fermented baked milk, etc.
Fats– vegetable and butter in quantities greater than 50g

Any hard cheeses(if intolerant)

Purchased preservation

Any semi-finished products- ready-made cutlets, bouillon cubes

Meat and meat products with caution, sausage, sausages, canned food are completely prohibited

Chewing gum

Sauces- ketchup, mayonnaise

Drinks- strong coffee, instant coffee, cocoa

Sweets– chocolate

Some types of products cannot be clearly classified as allowed or prohibited for celiac disease; the possibility of taking them will entirely depend on the patient’s condition and the reaction of his body.

Psychologically, it can be extremely difficult to follow a diet completely, excluding all prohibited foods, but this is the main condition for recovery; non-strict adherence to the diet will not bring any results - the mucous membrane of the small intestine will be in the same condition, despite the fact that the patient will feel relief from symptoms.

What alcohol is prohibited for celiac disease?

Beer (even rice)

In some cases, patients experience refractoriness when following a gluten-free diet, that is, the absence of a positive result. Most often this is due to dietary errors, misdiagnosis or a special form of the disease - a more rare one.

Nutrition for celiac disease in children

A child's diet for celiac disease is not much different from an adult's. Children have the same prohibited foods, the same allowed ones (the latter taking into account the age of the baby). The only problem is that the symptoms of the disease do not necessarily appear from an early age - until the first six months, parents usually try not to give their children foods containing gluten, so it is not possible to identify the disease before the body’s first reaction.

The second situation is when a child does not show symptoms of celiac disease even when consuming gluten (by the way, the body can start sending “signals” at any age, not necessarily in childhood).

The third case is an asymptomatic course of the disease. Because of this, it can be extremely difficult for doctors to identify the disease; it is often confused with other diseases.

Sample daily menu for celiac disease

By adhering to a gluten-free diet, the patient in no way limits himself in obtaining useful elements.

Breakfast:

Dessert of low-fat cottage cheese with fruit, rice flour bread, honey and tea

Rice porridge with fruit, corn bun, coffee

Omelet with cheese, tea

Dinner:

Cauliflower soup, sour cream, baked fish, salad, compote

Rice flour vermicelli, spinach with cheese sauce, meatballs, tea with marmalade

Buckwheat flour pancakes 9 stuffed with meat), rice soup, glass of fruit drink

Afternoon snack:

Tea with cornmeal bun and jam

Fruit salad with nuts, rice flour bread, tea

Tea with buckwheat pancakes and jam

Dinner:

Rice porridge with nuts and dried fruits

Buckwheat porridge with cornbread and honey

Stewed vegetables and juice

The diet for celiac disease in adults has many different options, and there are a great many recipes for dishes, so adapting to it is not so difficult. Provided that it is fully followed, the intestines will work without failures, and your health will improve.

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