Problems with digestion can occur even in absolutely healthy people, who at the same time observe the principles of proper nutrition . If you can not find the cause of gastric disorders for a long time, your problem may be gluten intolerance, or, more simply, gluten. From this article you will learn the symptoms of this condition, as well as a complete list of gluten-free foods, the abandonment of which will help you to normalize digestion.
Gluten intolerance and its symptoms
The correct name for this disease is gluten enteropathy (celiac disease). It is inherited, not contagious. Its main feature is the inability of the body to process gluten because of the lack of necessary enzymes. Because of this, incomplete food processing and damage to the villi of the intestine occur, which provokes the inability of the body to fully absorb nutrients.
Consider what signs can talk about gluten intolerance:
- systematic abdominal pain;
- bloating;
- peripheral neuropathy;
- the appearance of sores in the mouth;
- chronic diarrhea or constipation;
- fatigue, weakness, pallor, bad mood and other symptoms of a lack of vitamins;
- a specific skin rash (a dermatologist will determine that it is herpetiform dermatitis);
- iron deficiency anemia, in which iron intake is useless;
- osteopenia or osteoporosis;
- problems with the liver, pain in the right hypochondrium;
- periodic numbness of the legs;
- strong unpleasant stool odor;
- pain in the joints;
- anxiety, depression.
If you notice a few such symptoms, it is recommended that you consult a doctor who will prescribe a test and offer treatment.
Gluten Products
Gluten is an elastic protein that is contained in wheat. It is thanks to gluten created a magnificent gluten-free bread, suitable for long-term storage. But if in bread only 5-6% of gluten, then in various industrial bakes like biscuits, cookies and wafers its share reaches 20-40%, and even 50%.
Moreover, gluten is used in the production of ready-to-eat breakfasts, yogurt for long-term storage, cheeses, chocolate and chewing gum. Gradually increasing the zone of its influence, this additive got its place in such products as semi-finished products (cutlets, steaks and other frozen dishes), crab meat, artificial (imitated) caviar and tomato canned fish.
In addition, it is worth considering gluten grains, flour and cereals of which also have too much gluten in the composition:
- wheat;
- rye;
- barley;
- oats.
Thus, in order to avoid gluten food, you must abandon all dishes that are prepared from cereals: pasta, bakery and confectionery products, many cereals (mangos, oatmeal, yaks, pearl barley), bread.
To forget it is necessary and about many sweets - all kinds of sweets and chocolate, curds, cottage cheese masses, condensed milk, cream. This list is supplemented by such usual products as mayonnaise, butter, margarine and packaged cottage cheese.
Which foods do not contain gluten?
The list of gluten products is very large, and the person who studied it for the first time has a natural question - what then is there? In fact, there remains a lot of tasty
- all vegetables and fruits;
- vegetable and butter;
- rice, corn, buckwheat, wild (black) rice and millet;
- natural meat, fish and dairy products (rustic);
- beans, peas, lentils , mung beans, beans, soybeans, chickpeas;
- any nuts;
- eggs of chicken and quail.
By making your menu of these products, you will forever forget about problems with digestion and can feel much better.