Gluten, a natural protein in wheat, barley and rye, can be a life-threatening threat to people with coeliac disease.
Most scientific studies on gluten-free diet have been conducted with celiac disease patients.
Coeliac disease is a serious autoimmune disease requiring strict adherence to a gluten-free diet.
Statements about a gluten – free diet’s health benefits motivate others to avoid cereals.
Many others who try to follow gluten-free diets have no caloric restrictions and eat gluten-free as a trendy diet.
They begin to miss gluten-free favorites and rely on cooked gluten-free foods with a added high sugar and low fiber and nutrients.
Who needs a gluten-free diet?
Gluten should be completely avoided for medical reasons by sick people with gluten-related disorders (coeliac disease, non-coeliac sensitivity to gluten, or coeliac dermatitis).
Individuals with coeliac disease need a gluten-free diet to prevent intestinal damage.
For patients with coexisting diabetes and coeliac diseases, gluten-free diets should be carefully planned to meet their nutritional needs while controlling blood sugar levels.
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According to the national prospective cohort study in Denmark:
High gluten intake by mothers during pregnancy could increase the risk of their children developing type 1 diabetes. However, confirmation of these findings are warranted, preferably in an intervention setting .
- In an animal model of type 1 diabetes, a gluten free maternal diet during pregnancy almost completely prevented type 1 diabetes in offspring
- However, human studies have not shown an association between maternal gluten intake during pregnancy and the risk of type 1 diabetes in offspring
People with what is known as “non-coeliac adhesion” of gluten (also known as “non-coeliac”) also follow a gluten-free diet.
What is a gluten-free diet food list?
Many Western foods contain wheat, it may seem that your coeliac friend is doomed to a restrictive diet.
Consumer researches have shown that gluten – free products are considered healthier than their gluten – free counterparts. Almost one third of Americans avoid or reduce their intake of gluten.
Although many gluten – free counterparts are now available, a gluten – free diet usually leads to the revision of whole foods such as fruit, vegetables and grains such as brown rice, millet. Cross – contamination with gluten – containing foods must be prevented in the preparation of gluten – free foods.
Good sources of gluten-free iron are beef, gluten-free enriched breakfast cereals, beans, quinoa, amaranth. It is important for patients to read gluten-free food labels for carbohydrates and because their amount may differ from that of similar gluten-containing foods.
Artificial sweeteners are found in most processed foods with the label “fat-free”, “sugar-free” or “zero calorie”, which include sodium bicarbonate, chewing gum, fruit juice mixes, yogurt, protein powder and low-calorie salad dressing. But you can eat gluten-free without reading any label whole foods such as fresh fruit, vegetables, meat, poultry, and fish.
Purchase of gluten-free oatmeal is necessary for someone who needs a gluten-free diet. Choose oatmeal, gluten-free and consult your doctor or dietitian before you include it in your diet.
In other words, a healthy gluten-free diet will focus on untreated, whole foods, which are the basis of any healthy diet-coeliac-friendly or not.
Naturally gluten-free are the following foods
- All meats and fish, except battered or coated meats.
- Cereals labeled gluten-free.
- All eggs, fruits, vegetables, nuts and seeds.
- Potatoes, potato flour, chickpea flour, soy flour,corn, corn flour, almond meal/flour, coconut flour and tapioca flour.
- All vegetable oils and butter.
- All herbs and spices2.
Is gluten-free diet harmful?
People with other conditions, such as wheat allergy and non-coeliac adhesion, often avoid gluten.
If you have symptoms of sensitivity to gluten or intolerance, DO NOT stop eating gluten without first testing it for coeliac disease.
Doctors recommend that people do not eat gluten-free before testing for coeliac disease.
Gluten intake must not be limited for people who do not have coeliac disease or gluten sensitivity.
- Association between maternal gluten intake and type 1 diabetes in offspring: national prospective cohort study in Denmark. BMJ 2018; 362 doi: https://doi.org/10.1136/bmj.k3547 (Published 19 September 2018)
- The Gluten-Free Diet: A Beginner’s Guide With Meal Plan. Medically reviewed by Ryan Raman, MS, RD — Published on December 12, 2017
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