Celiac Disease: Nutrition, Therapy and Advice

, a complex of nitrogenous substances that forms during the mixing, with water, of the flour of certain cereals, such as wheat, spelled, kamut, barley, rye, spelled and triticale.

Strictly speaking, celiac disease is not a disease, but a simple condition which, in order to manifest itself, requires the simultaneous presence of a genetic predisposition and the consumption of foods containing gluten.

who offer their customers menus dedicated to those suffering from celiac disease.

In recent years, therefore, the quality of life of celiacs has considerably increased.

However, it must be remembered that even when choosing gluten-free products it is necessary to respect the rules of a healthy diet: in fact, a gluten-free food is not necessarily prepared with quality ingredients that must always be evaluated following the indications on the label.

packaged (may indicate the presence of gluten: thickeners, emulsifiers, stabilizers, vegetable proteins, contraindicated starches, unspecified starches, malt, wheat germ, dietary fiber, natural yeasts, malt or coffee extract). Gluten-free dietetic products have the crossed out ear symbol;

Do not use utensils with which foods containing gluten have been cooked;

Do not use used frying oil for floured / breaded foods;

Do not place food on surfaces that may be contaminated by foods containing gluten;

Do not use the cooking water of foods containing gluten;

At the restaurant, ask if the food or grill is floured before cooking on the grill.

Celiac disease;

Celiac Disease: Symptoms, Causes, Diagnosis;

Tests for the Diagnosis of Celiac Disease;

Anti-endomysial antibodies;

Anti-gliadin antibodies;

Transglutaminase and diagnosis of celiac disease;

Herpetiform dermatitis: Duhring's dermatitis;

Celiac disease and Thyroid;

Gluten Free Foods;

Celiac disease.