Diet of gluten intolerance is a program completely free of ingredients containing gluten-free cereals, wheat malt, barley, triticale and rye. Such a diet is suitable for people who have problems with gluten sensitivity. People with celiac disease, gluten enteropathy, who suffers from this disease, autoimmune diseases of the intestine, which is caused by gluten.
The benefits of a plan to reduce the weight of gluten intolerance
1 Guarantee the intestines get important vitamins
Celiac disease can result in substantial vitamins and nutritional deficiencies, whereas the intestine completes properly absorb vitamins essential if gluten is eaten.
2. reduce the risk of cancer of the digestive system
Opportunities for cancer of the digestive tract are substantially more people with celiac disease and there is evidence that this risk is reduced with the gluten-free diet.
3 lowered the risk of other autoimmune conditions,
Individuals with celiac disease are energetic high-risk for other comparable to type 1 diabetes, Graves disease, autoimmune disease and Hashimoto's Thyroiditis.
4 delivery of healthy child
Moms with celiac disease are greater risks for the supply of low-weight baby.
What is gluten?
Gluten, the protein in wheat, rye and barley, is generalized in the denominator of the many products we eat cereal, dates back to cereals, breads and pastas.
The place is discovered gluten?
The main sources of gluten in weight reduction are wheat, rye and barley. Some people with celiac disease can eat oats, but not desirable for extreme cases.
Celiac disease with symptoms of high energy is forbidden to take dairy meals, because lactose intolerance develops multiple times or call usually milk allergy.
With gluten-free meals
The most typical food from food containing gluten are wheat flour, rye, barley, wheat, semolina, Couscous and bulgar wheat, triticale bran. In addition, you can eat gluten in certain emergency methods, for example, as a thickener in products such as ice cream and tomato sauce or stabiliser.
Also, please take account of all instruments or prescribe medicines and vitamins. In addition, cosmetics such as lipstick, lip balms, and lip gloss may contain gluten and should be studied before use.
Gluten-free foods
In principle, the most commonly used tirelessly is corn, potatoes, rice and tapioca (derived from cassava). Completely different grains and starch sources generally thought necessary connection, diets-gluten, amaranth, arrowroot, millet, montina, Lupine, quinoa, sorghum, yams, Taro, Teff, chia and potato candy. Different types of flour and beans, soy beans and nuts are typically used gluten add components of protein and fiber. What is its title, buckwheat is not related to wheat; Pure buckwheat is considered acceptable for a gluten-free meal, although many industrial goods are literally mixtures of buckwheat flour and buckwheat and therefore is not acceptable. Grams of flour, derived from chickpeas is also gluten-free.
Learn how to plan for the reduction of weight, run without gluten
(1) the plan his meals
Plan the week ahead breakfast, lunches to resume work and dinner all week. The best way is to buy some great gluten-free recipes and cookbooks. These instructions provide usually simple steps and directions in accordance to gluten-free life.
(2) to read the labels
You must read carefully the labelling of foods and substances often contain gluten:
? Hydrolyzed plant (HVP)
? Flour or cereals
? Modified starches or modified starch meal
? Rubber plant
? Solid soy sauce or soy sauce
? Vegetable protein
? Malt or malt aroma
You should remember that in general the following words on the labels of Denmark means host grains or gluten.
? Vegetable protein
? Stabilizer
? Emulsyfikującą
? Hydrolysate
? Starch
? Aroma
(3) stay away from processed and packaged meals
Contemporary dining room is only one way to go to the gluten-free diet. I don't know what is in a food packaged or processed. They received ' t made on the label or description of each individual constituent.
(4) see dietician or nutritionist
This is a good proposal see Registered Dietitian/nutritionist every day to ensure the sustainability of the programme need gluten-free food and success of the Congregation. Your doctor may also prescribe some vitamin supplements to attenuate diabetic food shortages.
For more information: http://www.articlesbase.com/health-articles/gluten-intolerance-diet-program-3682538.html#ixzz1PnceVVzT
In terms of the Creative Commons license: attribution no derivatives
ไม่มีความคิดเห็น:
แสดงความคิดเห็น