Proper diet in celiac disease is crucial to ensure that the patient can lead a "normal life", getting his/her intestinal health back. It should be borne in mind that this diet must be constant and strict so that the person affected by gluten intolerance must follow it over a lifetime and with a constant monitoring of food to be sure it does not contain any gluten.
UNSUITABLE FOOD FOR CELIAC DISEASE
Foods that contain gluten
Among the foods that contain gluten we have the following:
Foods that must be avoided
- Cereals with gluten: Wheat, rye, oats, barley, triticale (hybrid between wheat and rye).
- Cereal Derivatives with gluten that contain white flour or whole grain flour:
- Pasta noodles, spaghetti, raviolis, pasta, pizzas, etc.
- Canned or dry soups.
- Preparations for breakfast that contain cereals with gluten
- Preparations for making any article of pastry: pies, cakes, ice creams, custards, etc.
- Fermented beverages from cereals containing gluten: beer, malt, barley water, milk shakes, etc.
Processed foods containing gluten: Among major mention which its labeling contain components as thickeners, starches, vegetable proteins u starches. Within this group we have foods as sausages, canned, meat or fish batters, ices, spread cheeses, candies or sweets, patés, etc. If labels do not specify that are gluten-free, they should not be eaten.
Foods that can contain gluten
They can only be eaten if the label specifies that are gluten-free
- Industrial condiments: Ketchup, preparations for soup, salads and sauces in general.
- Prepared or canned vegetables: bread coated vegetables, vegetables with sauce, pasta, vegetable spring rolls, etc.
- Prepared and packed meat: canned, marinated or prepared meats, croquettes and meat pies, spring rolls, etc.
- Cold or prepared minced meat: Salami, sausages, sausages, frankfurters, hamburgers, croquettes, pies, etc.
Vegetal foods: Generally all the vegetal foods, except the cereals mentioned in the previous section are considered suitable. Natural vegetal foods are recommended, due to their greater wealth in vitamins and minerals and because we know for sure gluten has not been used in their preparation. This implies that the people with celiac disease can eat other cereals which content in gluten is low, like rice, or maize. Derivatives of these can also be eaten, such as:
- Preparations for breakfast made with corn or rice (rice tarts, rice or corn cereal, bread, rice, etc.)
- Amaranth or quinoa dishes (These two pseudo-cereals are very nutritive and adequate for celiacs)