Gluten Free Diet

Gluten-free diet involves total exclusion of gluten-containing foods from your daily meal plan. The main purpose of a gluten-free diet is the celiac disease treatment, but it may also contribute to weight loss.

Who needs gluten-free diet?

Celiac disease is a chronic small intestine inflammation. This disease may be caused by genetic factors and caused by the consumption of foods with high gluten content – a group of proteins that are found in cereals and give the required viscosity and stickiness to the dough at its baking.

Women suffer from celiac disease most often. But it may affect all the people, who are susceptible to gluten, regardless of gender and age. A rigorous and lifelong adherence to a gluten-free diet is the only treatment for celiac disease.

  • Recommendations for compliance with a gluten-free diet for people with celiac disease

Recommendations on compliance with a gluten-free diet are provided not only for people with a confirmed diagnosis of celiac disease. Adherence to a gluten-free diet will bring patients with such disorders, as bloating, digestion disorders or irritable bowel syndrome, only a temporary relief, but will not cure the disease completely.

Composition of food

When buying food, always pay attention to the label with the composition. Most unprocessed foods such as fruits, vegetables, meat, fish, and dairy products do not contain gluten. Any food made from only one ingredient (except grains and their derivatives) also contains no gluten.

All cereals, except rice contain gluten. It is also necessary to bear in mind the presence of the so-called hidden gluten, which could get into the product during a careless treatment. For this reason, it is important to always read the label of the product composition.


The content of gluten in foods

According to the international standards, the products, the label of which states “gluten-free”, yet contain gluten in small amounts – 20 mg/kg. Such products may be used for a gluten-free diet.

Tag “low gluten” is indicated on the product label, if the gluten concentration is less than 100 mg/kg. Such products are also allowed for consumption during a gluten-free diet.

Hygiene rules

Always wash your hands after processing the gluten-containing products to avoid accidental exposure to gluten. You should also thoroughly wash all the dishes after cooking gluten products.

If you are cooking food in the oven, always use different trays and supports for the preparation of gluten and gluten-free products.

However, there is no need to use the same pots and pans for cooking only gluten-free food, if you wash them properly and thoroughly.

Comply Hygiene