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Gluten-free diet What it is, for whom it is intended, menu
Table of Contents
1. What is a gluten-free diet?
It is the elimination of gluten, which is a mixture of plant proteins found in cereal products such as wheat (including orchid), rye, barley and oats. It remains a controversial issue because the protein contained in it does not trigger the immune response typical for celiac disease. However, Polish rye is heavily contaminated with other cereals and therefore it is necessary to eliminate it from the diet. Restrictions on the gluten-free diet should provide energy and adequate amounts of fatty acids necessary for the proper functioning of the body.2. Who's on a gluten-free diet?
Gluten-free diet is intended only for people with celiac disease or gluten intolerance. Typical gastrointestinal symptoms of people with gluten include m.. e.g. digestive tract loss. This leads to a reduction in the absorption of nutrients in the small intestine and a significant deterioration after a long period of time. Consequently, there are clinical symptoms on the digestible tract and on the other organs.3. What is a gluten-free diet?
Gluten-free products are often highly processed and therefore poor in nutrients. Their composition can be very long and contain chemical additives artificial flavourings, dyes, preservatives, emulsifiers, hard fats, glucose-fructose syrup, fructose modified starch, etc. Products of a high-gluten nature, e.g. baked goods, can also be dangerous and contain protein-based products. It may not be used in combination with other ingredients in the manufacturer's product. It is therefore necessary to take into account the fact that the manufacture of this product, for example, contains a lot of proteins.4. Gluten-free diet and weight loss
Gluten-free diet is not a weight loss diet. There is no scientific evidence to support the beneficial effect of gluten-free products on weight loss. When analysing the composition of ready-made gluten free products, significant amounts of fat (twice the amount of saturated fatty acids) and sugar can be observed, which can consequently affect the body's supply of more energy. It is often observed that glutenless products are more calorific than their gluten weight loss counterparts.5. Breakfast: rice compote with peas and nuts
Ingredients: rice compote 60 g rice milk 220 g peas 65 g nuts 15 g clone syrup 5 g. Rice compote we breathe under cold water, we turn it off. We add an almond drink to the flushed compote. Then we cook the compote, reduce the fire and cook for about 15 minutes under cover. After cooking we cut into eight peas, hair nuts and a small amount of clone cheese.6. Breakfast number two: beetroot smoothie
Ingredients: beetroot 50 g national celery 40 g apple 90 g honey 12 g oatmeal 7 g water 200 ml.7. Lunch: tomato cream soup
Ingredients: tomato 250 g onion 40 g garlic 5 g carrots 30 g parsley 20 g olive oil 10 g spices: salt, pepper, fresh basil, thyme, laurel leaves. onion and garlic are picked and slightly sliced, then fried in olive oil. marshes and parsley are taken, cut into wrappers and added to onion. Fresh tomatoes are poured into the sauce, picked from the skin, cut and add to the rest of the vegetables.8. Turkey with vegetables and rice
Ingredients: turkey breast fillet 150 g basmati rice 70 g vegetables per pan 200 g olive oil 13 g salt, black pepper, sweet peppery, basil, oregano. turkey fillet we wash, cut into pieces and then stir in olive oil. we add vegetables, make the food taste and suck the whole under the covers. during this time we cook the rice according to the instructions given on the packaging. we give the whole as soon as settled. Nutritional value: 38.7 g fat: 15.6 carbohydrates: 63, 2 gonn: 0.4 gonn total energy value: 549 kcal.9. Dinner: salad with cheese and cheese
Ingredients: grilled cheese 80 g mozzarella cheese 50 g rucola 20 g tomato 150 g olive oil 5 g. Grilled sauce is cooked according to the instructions given on the packaging. We keep it cool. During this time, we cut the tomato and mozzarelle into a basket. We add cut ingredients and rucola to the sauce, we scrape the whole oil with oil. Nutritional value: protein: 24 g: fat: 15.9 g: carbohydrate: 57.3 g: fiber: 6.8 g: total energy value: 480 kcal.10. Summary
A gluten-free diet is mandatory for people with celiac disease or gluten intolerance. It significantly improves their quality of life and prevents the development of serious complications. It should not be used in healthy people. Misbalanced can lead to malnutrition.
