Celiac disease

Celiac disease is an intolerance to gluten, a small protein found in some cereals.

The immune system reacts abnormally to gluten, resulting in inflammation of the intestinal wall. Thus inflamed, the intestine can no longer absorb the nutrients, which can lead to malnutrition. Symptoms of digestive discomfort are also present, such as abdominal pain, chronic diarrhea, gas and fatigue.

The only way to control celiac disease is to eliminate gluten sources from your diet. The suggested products below are designed to support intestinal health in people on gluten-free diets.





For effective treatment, there is no alternative but complete elimination of gluten from the diet.This is the only way to give the intestinal wall a chance so that it can function normally again.

We must learn to recognize foods that may contain gluten. One of the suggested tips is to remember the word "SABOT" since each letter of this word corresponds to the first letter of 5 of 7 cereals that contain gluten.

  • S: Rye,
  • A: Oat,
  • B: Wheat,
  • O: Barley,
  • T: Triticale.

The other two cereals are kamut and spelled. Obviously, all derivatives of these cereal products are also to be avoided (flour, flakes, syrup, extract, powder, starch, etc.). Learning to read labels is important, since even a trace of gluten will affect the intestinal walls.

Grain products are mainly involved in celiac disease. Other foods are therefore permitted as long as they have not been in contact with gluten. Note that other foods such as rice, corn, tapioca, quinoa, millet, buckwheat, soybeans and chickpeas can be used as a base for baked goods. Breads, muffins, crackers, pasta and others can be made and used as substitutes for cereal products containing gluten.

Since the reduction of cereal products in the diet can cause a decrease in fiber intake, celiac people can add ground flaxseed or psyllium to their diet. A large intake of fresh fruits and vegetables will also provide a good amount of dietary fiber. There is certification on all gluten-free products. Look for this certification to make sure you eat gluten-free foods.

This is important because even a grain that normally does not contain gluten may have been contaminated during production or processing.

Basic advice

Before going to a restaurant, find out about gluten-free options. Avoid gluten as much as possible because chronic inflammation of the intestine can increase your chances of developing bowel cancer.

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