What is the coeliac condition?
Coeliac disease is a disease caused by dietary intolerance to gluten existing in a number of cereals.
Symptoms of coeliac condition
The most common manifestations are diarrhoea, weight loss and general weakening, abdominal bloating and abdominal pain, vomiting, and, for children, growth retardation. The coeliac condition does not always present itself in the same way. We have to say that not only children but also adults suffer from this disease. The symptoms of the coeliac condition can vary from person to person.
What is gluten?
Gluten is a protein substance that is present in certain cereals, such as wheat, oats, barley, rye, emmer, kamut, spelt and triticale. Gluten has very little nutritional value. In fact, the main function of this protein is to act as a bonding agent, that is, to cause flour to cohere, which makes baking of bread possible.
How to live with coeliac condition?
A strict gluten-free diet is the only effective therapy. You may eat only those products which do not contain gluten. Unfortunately for celiac disease there are no medicines currently. Many people worry about dietary limitations and restrictions. However, there is no reason for concern. Even though it means following certain rules, life with the coeliac condition can be lived with intensity and enjoyment. A coeliac need not make any compromises in quality of life!
What is allowed to eat?
Numerous naturally gluten-free foods exist that may be consumed without reservation. They are: rice, maize, potatoe, pulses, buckwheat, manioc, tapioca, and chestnuts, milk and dairy products, meat, fish, eggs, vegetable oils, vegetables, and fruit. In addition, there is a vast range of processed foods (including bread, pasta, biscuits and cereals) that caters especially for the dietary needs of coeliacs. These foods can be identified by a crossed-out grain stalk. on the package, a symbol that guarantees the absence of gluten.
What is prohibited to eat?
Foods that must be eliminated completely include all those containing derivatives of wheat and other cereals, such as oats, barley, rye, emmer, kamut, spelt and triticale. Risky foods include instant soups, sausages, soy sauce, meat flavouring mixes, candies and sweets, ice cream, starch, maltodextrin, glucose syrup and malt. Certain foods may be consumed only after one has made sure that they are free of gluten.