What should nutrition be like in celiac disease?

Symptoms related to Celiac, a chronic small intestine disease that occurs with sensitivity to gluten found in foods such as barley, wheat and rye, can be controlled by establishing an appropriate diet. Celiac patients continue to consume gluten in their diet due to malabsorption; It causes abdominal pain, diarrhea and constipation, and in the long term, disruption of the integrity of the intestinal tissue.

What happens with celiac disease?

Celiac; Although it is actually considered a pediatric disease, the number of individuals diagnosed in adulthood is increasing. There are also many subtypes of celiac disease.

Atypical form: In the atypical form, complaints about the digestive system are absent or very rare. It is the type that does not usually show the common features of malabsorption in older children and adults.

Silent or asymptomatic form: It is the form defined by only some test findings without symptoms. This subtype is generally more common in people with other autoimmune and genetic diseases (Down, Turner, Williams syndrome, etc.) other than celiac disease.

Latent form: The latent form of celiac disease is the type that does not show symptoms despite gluten consumption and does not cause damage to the tissues called villi, which provide absorption in the small intestine.

Potential form: In the potential form, the genetic predisposition is positive in HLA-DQ2 and HLA-DQ8 tests, but the person has not been diagnosed with celiac disease before.

Refractory Form: In other words, in resistant celiac disease, malabsorption and villus damage do not improve despite a gluten-free diet. In these patients, there is no response to the gluten-free diet, symptoms recur and small intestine damage continues.

If the diagnosis of celiac disease is delayed, other diseases such as osteoporosis, enteropathy-related intestinal T-cell lymphoma, ulcer in the small intestine, Non-Hodgkin Lymphoma, and large intestine adenocarcinoma may occur.

What is a gluten-free diet?

Gluten-free diet refers to a plan in which wheat, rye, barley and oats and their products are eliminated from the diet. On a gluten-free diet, products derived from wheat such as bulgur, pasta, noodles and noodles should not be consumed.

Although oats are the grain with the lowest gluten content, gluten-free oats should be preferred in this patient group. Corn is a type of grain that does not contain gluten, but since it is mostly processed in the same environment as wheat, gluten contamination may occur in products such as corn flour and corn bread. Therefore, it is necessary to pay attention to products derived from corn.

Apart from dietary sources, gluten can be found in many products such as toothpaste, plastic cup rims and lipstick, so be careful. When purchasing ready-made food, the product content must be read, it may contain gluten, etc. If there is a statement, those foods should not be consumed.

9 amazing grains that can be used on a gluten-free diet

There are more grains suitable for a gluten-free diet than you might imagine. These versatile gluten-free grains meet your nutritional needs and replace wheat in any recipe. Here are the top nine gluten-free grains I recommend:

1- Amaranth: Amaranth helps your digestion and supports bone health. Rich in protein, amaranth is also a source of fiber, manganese, magnesium, phosphorus and iron.

2- Brown Rice: It plays a role in reducing blood fats and protecting heart health.

3- Buckwheat: Buckwheat is a grain with high nutritional value, full of antioxidants. You can try buckwheat flour for perfect pancakes.

4- Corn, corn flour, corn semolina: Corn-based grains will add color to your gluten-free diet. They will make a great contribution to your diet with the antioxidants and fiber they contain.

5-Oats, oatmeal: Contains plenty of Omega-3 and fiber. It improves the function of the nervous system with the B vitamins it contains. Be sure to consume 2-3 tablespoons during the day.

6-Sorghum: This fiber-rich grain plays an important role in balancing blood sugar levels by slowing down sugar absorption. You can also mix Sorghum flour with gluten-free flour and use it as a mixture in your recipes. More than 30% sorghum gives a slightly sour taste.

7-Quinoa, quinoa puffs: While most plant foods lack one or two essential amino acids needed by your body, quinoa contains all eight. This makes quinoa an excellent source of protein.

8-Teff: Try more of teff, which is a complete source of calcium and protein, with your gluten-free meals.

9-Millet: Antioxidants found in millet cleanse toxins from the body. For your gluten-free bread, try using millet flour instead of classic gluten-free flours.