Gluten-free diet, that is...

Gluten is made up of two types of proteins – gliadin and glutenin. Gliadin is characterized by viscosity, while glutenin is characterized by elasticity. Flexible and malleable, gluten is therefore responsible for maintaining the spongy texture of the dough during its fermentation and baking. In addition, it is added to food by manufacturers as a carrier of flavors. However, it should be borne in mind that gluten can be the cause of diseases among people whose body reacts incorrectly to this protein. The only way to treat them is to follow a gluten-free diet throughout your life. Gluten is found primarily in bread, pasta, confectionery, some cereals, cereal coffee, breakfast cereals and chips. It is also an addition to cold cuts, yoghurts, frankfurters and delicatessen products. It is worth expanding your knowledge about nutrition constantly - the Webinar Academy platform will help you with this. It's a learning platform for people who are interested in online learning. The feedback on Webinar Academy is positive and says a lot about user satisfaction.

A new fad?

It is worth considering first whether switching to a gluten-free diet is justified for people who do not have problems with the absorption of gluten. They often say that they see positive effects of dieting, but this may be largely due to a general change in diet from the wrong one. On the other hand, a gluten-free diet must be adopted by people diagnosed with celiac disease. Its use is therefore recommended by a doctor together with a dietician. This is currently the only known treatment for celiac disease, in which the consumption of gluten can cause symptoms such as: malabsorption, gastrointestinal problems (diarrhea, bloating, constipation, gas), iron deficiency anemia or skin problems. It is estimated that 1-5% of the population may suffer from celiac disease. Another condition for which it is recommended to switch to a gluten-free diet is Dühring's disease. Its symptoms are numerous skin lesions, it is called the cutaneous form of celiac disease. Elimination of gluten is indicated in case of wheat allergy. Symptoms include hives, swelling, abdominal pain, and vomiting. Wheat and other cereals that may be contaminated with it, such as rye, barley and oats, should then be eliminated. Other ailments for which the use of a gluten-free diet is justified are non-celiac gluten sensitivity and IBS (in this case, it is not the first-choice treatment). You can learn more about common conditions that require a special diet from online courses. These are available, for example, on the Webinar Academy.

Recommendations and Principles

Patients with celiac disease must strictly follow the rules for a gluten-free diet for the rest of their lives. People with newly diagnosed celiac disease often require an easily digestible gluten-free diet to give their intestinal villi a chance to regenerate. Sometimes it is necessary to eliminate lactose at the same time - the atrophy of intestinal villi leads to a deficiency of digestive enzymes, including lactase. This phenomenon is called secondary lactose intolerance and disappears after the villi regenerate. Then you can introduce dairy products back into the diet - at the beginning those containing lower amounts of lactose, i.e. cheese and fermented products. Some patients need to supplement iron, folic acid, calcium, vitamin D or vitamin B12. When following a gluten-free diet, there are specific rules for preparing meals. There must be two separate zones in the kitchen for preparing gluten-free and gluten-free dishes. This is not necessary only if gluten is not consumed by all members of the household. You should always prepare gluten-free meals first so that the products do not mix. These ingredients need to be stored in taller cabinets than those containing gluten. In addition to consulting a doctor, you can support yourself with online courses, such as those provided by the Webinar Academy platform. The training platform is chosen by people who are more interested in online learning than face-to-face learning.

What to eat and what to avoid

Cereals are prohibited in a gluten-free diet: wheat (including spelt, emmer, einkorn), barley, rye and ordinary non-certified oats, as well as products with their addition. Naturally, gluten is free of: corn, rice, potatoes, soybeans, millet, buckwheat, tapioca, amaranth, cassava, legumes, sorghum, nuts, meat, eggs, fruits, vegetables. Processed products with a gluten content of no more than 20 ppm, i.e. 20 mg per kg, are also considered gluten-free. They may also contain an internationally licensed crossed grain mark or another mark used by the manufacturer. People suffering from severe celiac disease must pay attention to whether there are traces of gluten in a given product. They can even be contained in naturally gluten-free products, such as frozen vegetable mixes, dried fruit or baking powders. An individual menu will be determined by a dietician, you can also use recipes for gluten-free dishes available on the Internet. An educational platform that aims at online learning can help. Due to the positive reviews about Webinar Academy, it is worth choosing this place.

The end result

People with celiac disease need to follow a gluten-free diet throughout their lives. This will have a positive effect. The diet can lead to partial or even complete healing of the duodenal mucosa and the disappearance of malabsorption, gastrointestinal problems, iron deficiency anemia or skin problems. If you also take care of the energy deficit, you can lose weight on a gluten-free diet. However, it is also worth mentioning a few disadvantages of this diet. Its inadequate balance can lead to nutritional deficiencies. Gluten-free products provide smaller amounts of valuable ingredients, so it is sometimes necessary to supplement them. These products, in turn, often contain more fat and cholesterol. Some people may be bothered by their relatively high price. That is why it is so important to have a balanced menu prepared by a specialist.

A gluten-free diet is a godsend for people suffering from celiac disease. However, people who can consume gluten should not avoid it in their diet due to the risk of deficiencies. Proper application and balance of a gluten-free diet will be possible thanks to a consultation with an experienced dietitian, while inspiration and interesting recipes are worth looking for on the Internet, e.g. during trainings from Webinar Academy.