Dietary recommendations for celiacs

Celiac disease is an autoimmune disease that affects genetically predisposed individuals and is characterized by causing chronic inflammation in the small intestine. It is caused by exposure to gluten from certain foods in the diet. Gluten is a protein that is present in some grains such as wheat, rye, barley, triticale (a hybrid of wheat and rye), kamut, spelled, and possibly oats.

Under normal conditions, all food eaten goes through a digestion process that breaks it down into smaller particles in order to be absorbed. This absorption of nutrients (proteins, fats, sugars, vitamins, minerals) from food takes place in the small intestine, through the intestinal villi.

In celiac disease, if a food with gluten is consumed, it causes a lesion in the mucosa of the intestine, shortening the length of the villi and reducing the absorption capacity. Therefore, if it is not diagnosed, it can compromise the health of the person and suffer from nutritional deficiencies.

The symptoms are varied. They range from properly gastrointestinal (chronic diarrhea, abdominal distension, weight loss, vomiting and constipation, ...) to extraintestinal or due to vitamin and mineral deficiencies (iron deficiency anemia, growth retardation in children, rickets, spontaneous fractures, osteoporosis , ..).

The only treatment that has been shown to be effective is the sticking to a strict gluten-free diet for life. The gluten-free diet should be based on a varied and balanced diet that mainly combines natural and fresh foods that do not contain gluten (milk, meat, fish, eggs, fruit, vegetables and legumes) together with cereals that do not contain gluten (rice, corn , millet, sorghum).

Items of packaged products to avoid

Manufactured, processed and packaged products should be avoided as far as possible, since they are processed foods that have undergone manipulation and may contain gluten. Gluten can be added as an additive during the manufacturing process.

Therefore, as a general rule, eliminate bulk products from the daily diet, handcrafted or those that are not labeled, where the list of ingredients cannot be verified.

When acquiring processed and packaged products, the list of ingredients on the label should always be checked. If any of the following terms appear in this list, the product should be avoided:

• Gluten, cereals, flour, vegetable protein, Protein / protein hydrolyzate. vegetable, malt, malt syrup
• Starch, starch, fiber, thickeners, semolina, protein, malt extract, yeast, spices, flavorings (for the supports)
• Starch
• Modified starches:
  • E-1404 (Oxidized starch).
  • E-1412 (distarch phosphate).
  • E-1414 (Acetylated starch phosphate).
  • E-1422 (Acetylated distarch adipate).
  • E-1442 (Hydroxypropyl distarch phosphate).
  • E-1410 (Monostarch phosphate).
  • E-1413 (Starch phosphate phosphate).
  • E-1420 (Acetylated starch).
  • E-1440 (Hydroxypropyl starch).
  • E-1450 (Octenyl starch succinate).

When purchasing, it is recommended to handle the "List of Foods suitable for celiacs" prepared by the Federation of Celiac Associations of Spain (FACE). Associations for celiacs are here to help with any questions.

Be careful with imported foods. The criteria for gluten content and health controls can be different depending on the country of origin as there is no European regulation that regulates the maximum content of gluten-free foods.

In houses where there is a celiac disease, it is recommended to use gluten-free flour and breadcrumbs for both, and potato flakes to thicken sauce. In this way the whole family, including the celiac, will enjoy many foods that are prepared.

It is also recommended to have a space to store exclusively gluten-free special foods and always use clean kitchen utensils. Do not use the same spoon to make a dish that contains gluten and one that does not. You should avoid frying gluten-free foods in oils where gluten-containing products have previously been fried.

It is convenient that the labels of the gluten-free special products are always visible. It is recommended that once the container is opened, the label is not removed or its contents are emptied into kitchen cans, as it can lead to confusion.

Food classification

Gluten-free foods

By nature they do not contain gluten.

• Milk and derivatives: cheeses, spreads without the addition of herbs, cottage cheese, cream, natural yogurts, sweetened natural, sweetened natural, "Petit Suisse" type cheese, curd.
• All kinds of fresh, frozen and preserved meats and organ meats.
• Sausages: cured meat, serrano ham and cooked ham of extra quality.
• Fresh and frozen fish without coating, fresh seafood and fish or shellfish canned in natural or in oil.
• Eggs.
• Vegetables, vegetables and tubers.
• Fruit.
• Rice, corn, tapioca, as well as its derivatives.
• Vegetables.
• Sugar and honey
• Oils and butters.
• Coffee beans or ground, infusions.
• Wines and sparkling drinks.
• Raw nuts.
• Salt, wine vinegar, spices in branch, in grain and all the natural ones.

Foods That May Contain Gluten

By nature they do not contain gluten, but they can be incorporated by the technological process or by cross contamination.

• Sausages: choped, mortadella, chorizo, blood sausage, sausages, etc.
• Delicatessen products
• Patés
• Melted cheese, spread with flavors, special for pizzas.
• Flavored yogurts with fruit pieces
• Canned meat, meatballs, hamburgers.
• Canned fish in sauce, with fried tomato.
• Sauces, condiments and food colors.
• Substitutes for coffee, chocolate and cocoa and other machine beverages.
• Roasted or fried nuts with flour and salt.
• Candies and sweets.
• Some types of ice cream.
• Chocolate substitutes.

Gluten-containing foods

Products made from prohibited cereals for celiacs

• Bread, wheat flour, barley, rye, triticale, oats.
• Buns, cakes and tarts.
• Cookies, cakes and pastry products.
• Pasta: noodles, macaroni, noodles, wheat semolina ...
• Dried figs.
• Distilled or fermented beverages from cereals: beer, barley water.
• Manufactured products that include any of the aforementioned flours and in any of its forms: starches, starches, semolina, proteins.

First course

• Legumes, cooked or stews of chickpeas, lentils and beans, without chorizo ​​or blood sausage. Do not add flour or bouillon cubes to enhance the flavor. You can add bacon and ham bone to make them more tasty.
• Assorted salads
• Vegetable or legume purees, without croutons
• Grilled vegetables, boiled and sautéed with garlic or onion or ham.
• White rice, stewed or in paella. If coloring is used, check that it is gluten-free.
• Gluten-free macaroni or pasta with fried tomato or cream and grated cheese.

Second course

• Grilled, baked or fried beef, pork, lamb, chicken, turkey or rabbit without flour.
• Grilled fish, oven with potatoes or fried without flour.
• Fried eggs, in a French or potato omelette.
• These dishes can be accompanied by vegetables, salad, potatoes cooked or fried in oil that has not been used to fry foods with gluten.

Desserts

• Fruit
• Natural yogurt and curd.
• Ice cream that does not contain flour.