The Celiac disease sounds like a rare complex disorder. But, in sober fact, you may not guess how many people around you suffer from this illness. Due to increased awareness of symptoms, celiac disease is gathering speed worldwide and affects more inhabitants every year. According to the statistical data, 1 in every 133 people has this disease. And the main trick is that this serious immune disorder may not reveal itself by means of any signs or symptoms (abdominal pain, vomiting, weight loss, weakness). Based on blood test and biopsy a health consumer is diagnosed with the Celiac disease. It is gluten that triggers this autoimmune disorder, and once you’re diagnosed you have to avoid all gluten in your diet.
Basically, this means cutting wheat, rye and barley from your daily ration. But thought this might sound easy (I mean who eats rye?) it actually becomes quite difficult when you realise that these products are often used in many other processed foods as a thickener or bulking agent.
The non-celiac gluten sensitivity, or gluten intolerance, is a counterpart of the Celiac disease. It is quite frequent too and may have the same symptoms as the Celiac disease does. Again gluten plays the key role here and makes a person feel uncomfortable. But unlike its counterpart, gluten intolerance cannot be diagnosed since there are no tests to do it. The only guide for doctors is the way how a person feels after consuming gluten containing food. And a gluten free diet kept for some period of time may prove or disprove that gluten is to be blamed for health trouble.
As you see both conditions require a gluten free diet. There are now many companies and shops that offer safe food – take a look at this online gluten free food aisle for starters – but there are a few simple ways that you can cut down on gluten day-to-day
- It may seem that the gluten related disorders limit the range of health products, but in fact there is still plenty of choice (and it might make your diet healthier). Naturally gluten free foods are fresh meat, fish, poultry, dairy, legumes, vegetables, fruit and nuts, which means you can get really creative in the kitched!
- A gluten free market is skyrocketing. Producers offer considerable gluten free product range. They made it possible for the celiac to eat bread, pasta, cakes, muffins and even beer without any consequences. Why not to take that advantage? All you need is to do small market research to find the supplier that is more suitable and reliable for you.
- Knowledge is power, and labels are must-read. At first it is tiresome to go into details, but from day to day this procedure will become ordinary like the trip to the store itself.
- Avoiding ready-meals and processed food is also key. Cooking yourself is another way to eat gluten free foods. You know the ingredients you use, you are sure that cross-contamination did not take place. This is an undeniable advantage. Moreover, you can apply your creativity and improve culinary abilities. Some gluten free bakeries may help you with recipes. For example, try to start with Genius gluten free options.