Gluten Free Diet
Gluten is the main protein found in some cereals such as wheat, barley, rye, spelled, kamut, spelled and triticale to which coeliacs are intolerant.
The cereals that instead do not contain gluten are rice, corn, buckwheat, sorghum, cassava, amaranth and millet. The main function of gluten is to act as "glue" that is, to hold together the dough and to help the baking process. E 'is this feature that makes the gluten the main actor in the production of pasta, bread and various flours making these products very palatable and also difficult to emulate in gluten free products. In addition, the food industry uses gluten, excellent thickener, such as a real ingredient in many packaged foods such as meats, instant soups and sweets. At the moment the only available treatment for celiac disease is a proper and rigorous gluten-free diet. From a nutritional point of view, the gluten has little nutritive value for which its exclusion from the diet does not involve any type of deficiency. For this reason its exclusion of the diet should not be seen as a waiver or worse a punishment. If we think of our much admired and followed the Mediterranean diet, the diet of longevity, are very few foods to be renounced in fact you can eat without problems rice, corn, buckwheat, legumes, potatoes, meat, eggs, milk, cheese and especially fruits and vegetables at will. Then on Saturday night if you feel like pizza you can go to a certified GF pizza and eat it quietly because it mixed with suitable flour. In Italy, because of our eating habits, the problem of gluten contamination is most heard but does not go to extremes. It 'important to provide useful tips, practical and common sense that are expendable in everyday life: all currently marketed drugs and cosmetics are not a problem for celiac, but above all, celiac disease is not as allergy to nuts! The assumption of minimal amounts of gluten, in most cases, does not trigger any symptoms and immediate nor an anaphylactic shock! What matters really is to pay attention especially when you are out. Since it is virtually impossible to quantify the amount of gluten that assumes "accidentally" in the day it is important to control everything we eat trying to minimize the intake of trace amounts of gluten for contamination. It tracks that, if taken individually, may have no impact, but in cumulative terms correspond to a potential risk to the health of celiacs. So eye to gluten without giving up a normal and satisfying social life.