Celic disease – Signs of gluten intolerance and how to help?
What is Celiac?
Celiac disease is a small bowel disease. The disease develops due to the intolerance of our gut for the protein gluten. The consequence of hypersensitivity is the thinning of the small intestine of the small intestine. For the reason that the modified mucosa is no longer able to absorb enough nutrients from the gut into the blood.
What problems can Celiac disease cause us?
Intolerance to gluten or celiac disease is a chronic inflammatory disorder of the digestive tract. The most affected is the small intestine that does not tolerate gluten.
The result of inflammation is malabsorption syndrome, which is the fault that nutrients from the intestine can not be properly absorbed.
Celiac disease can also occur in people who have a weakened immune system. It is triggered by many factors, including stress, various health problems, infections or surgery, as well as medicines.
Symptoms of Celiac
Signs and tests show us whether it is a celiac disease. Symptoms and signs whose spells can be celiac disease are quite unpleasant.
Often, the problem is expressed in the form of pain in the stomach, cramps, bloating, winds, diarrhea, weight loss and anemia, and even loss of menstruation.
They even reported pain in the joints and numbness of the legs due to nerve damage, and there is always a malaise.
Symptoms that children feel are in a more mild form and usually only as an unpleasant sensation in the abdomen.
The disease can be dangerous because it has the power to inhibit the growth of the baby and curve long bones (due to calcium deficiency) and fluid retention, that is, swelling (lack of protein).
How can we help and ease the problem?
Gluten is a protein found in cereals, such as wheat, rye and barley, sometimes even in oats. Do not confuse celiacs with wheat allergy, because these are two different things. Gluten is elastic and because of it, we can make dough from cereals. If you have previously listed symptoms, this is already a major reason to suspect a celiac disease. They usually begin to suspect this allergy when a person is serious, even though he is eating normally.
If you feel pain and abdominal bumps, it would not be bad to check your suspicion. Children are usually irritable and suffer from diarrhea.
If tests and tests show that this is really a celiac disease, your doctor will prescribe a gluten-free diet that (in case the problems disappear during this time) strongly demonstrates that the problem is really gluten.
After six months, a re-examination is followed to monitor the improvement of the situation. Celiac can not be eliminated or avoided. We can avoid only the problems that it brings, but we must strictly adhere to the prescribed diet.
Few acceptable foods for patients with celiac disease
rice, corn, millet, buckwheat, gluten-free cereals,
potatoes and chestnuts,
ham, meat, fish and shells,
cheese, eggs, milk, cream,
vegetables, legumes, fruits,
butter, extra virgin and usually olive oil,
salt and herbs,
mushrooms and olives,
coffee, tea, carbonated soft drinks,
sugar and honey
Some of the most common foods that can trigger symptoms
wheat, rye, barley, oats, spelled,
bread crumbs and all foods made from flour, pizza, crackers and everything else, including pastries, biscuits and cakes,
all pasta, except rice and corn,
pudding, baking powder, sugar powder, sweeteners, coffee substitutes,
artificial sweeteners, soy sauces, sauces in restaurants because they largely contain soup cubes and / or are industrially made,
beer, whiskey, vodka, gin and spirits and bitters
Preparation of gluten-free food
In the kitchen, gluten-induced contamination can occur quickly, as with the user, after ingestion an inadvertently prepared meal, causes severe health problems.
A clean and separate working surface is important for the preparation of a gluten free meal.
Kitchen utensils, spoons, mixers, scoops, strainers must be strictly separated during preparation.
The bakers in which bake glutinous dishes must be thoroughly cleaned and lined with baked goods
A special caution is required when using various kitchen utensils.
Safety prepared and cooked food
One of the methods of safe food preparation is the SOUS VIDE technique. It can be translated as cooking in a vacuum, but it is about cooking a food in a closed bag, from which the air is sucked out and immersed in water at a relatively low temperature. For such cooking we need certain equipment and, of course, some knowledge and experience. But it’s worth investing and trying.
We also need a sous-vide cooker, which can be of two types: a similar fryer, but there is water in it, or a conical heater with a sensitive thermometer and a pump that ensure the desired water temperature in the container. Such devices were astronomically expensive a few years ago and intended for professionals only, but prices have fallen in recent years.
The most affordable and at the same time high quality and best-selling model at the moment is:
Anova Precision Cooker Nano
The Anova Precision Cooker Nano makes it easy to achieve restaurant-quality cooking results at home. Nano connects to your phone with Bluetooth, so you can cook amazing meals with the touch of a button and monitor progress from another room. Check out the Anova Culinary App for recipes and guides to get you inspired in the kitchen. Cook like a pro with Anova Precision Cooker Nano.
Manual time and temperature controls
Capacitive touch screen
High fidelity speaker tones
Weight: 1.6 lbs / 0.7 kg
Height: 12.8″ (325mm)
Diameter: 2.2″ (56mm)
Max Cook Size: 5 Gal / 20 L
Power: 120V / 750W
Bluetooth BLE 4.2
iOS and Android app available
Depth: minimum 5″ / 130 mm
Clamp Opening: maximum 0.7″ / 18 mm
Temperature Accuracy: +/- 0.2˚ F (0.1˚ C)
Range: 32° – 197° F
Cook Time: up to 99 hours