Celiac disease is very well treated by diet. Prohibited and allowed.
After the diagnosis of celiac disease, comes the information about the treatment to follow: “The only resource to face this pathology is a gluten free diet, a protein that is found in the seed of several cereals ”, indicates, without other options, the doctor.
And that is when the list of the prohibited – many, rich – and those allowed appears: the “without TACC”. The news is usually a shock for a person with celiac disease “novice”, someone who has just been told that their diet will change forever and that they will no longer be able to eat many of the richest things they ate.
But once the crisis of never again is over (no pizza, no bills, no alfajores, no bread, or cakes at least with the formula that has eaten them so far), we will have to give a chance to new ingredients, textures and flavors , essential to lead a healthy life. On this note, everything you need to know about foods for celiacs and without TACC.
Wheat, oats, barley and rye (TACC) -and its derivatives, starch, flour, baked goods- are the famous 4 cereals that celiac they cannot consume because they contain gluten, a group of proteins (glutenins and prolamines) that produce an inflammatory reaction in the small intestine that makes it difficult for nutrients to be properly assimilated. In other words, the proteins in these cereals damage the celiac the intestinal villi responsible for absorbing macro and micronutrients from food.
The celiac disease it is, in short, a gastrointestinal pathology that generates -in genetically predisposed people-, a hypersensitivity to gluten. Once diagnosed, and for the intestinal mucosa to normalize, it is necessary to maintain a strict diet gluten free. In which products is the gluten? Basically in everything that comes from TACC (wheat, oats, barley and rye).
Detected patients quickly start talking to their doctor about what they can eat. celiac. In general terms, those who suffer from this disorder are allowed fresh foods such as meat, fish and seafood, fruits, vegetables, nuts, eggs, milk and its derivatives (yogurt, cheeses, butter), spices, sausages (cooked ham and quality raw), rice, corn, millet, coffee, tea, sugar, honey, soft drinks, wine and sparkling wine, among many other things. At present, in addition, there are many gluten-free flour and pre-mix options and a wide variety of attractive recipes to prepare baked goods from seed flour, nuts or other cereals. It can be prepared from bread with seed or almond flour, cake dough with this type of seeds to cakes based on rice flour or chickpeas or cookies with nut flour.
In the case of industrialized foods, however, it is necessary to take a lot of precautions: “You always have to check the list of components since there may be gluten in any product that in theory does not contain it. He gluten It is used as an additive or additive in sausages, preserves and cheeses, and also in many yogurts as a gelling agent. You also have to avoid artisan products that are not labeled and those sold in bulk, such as flour, cereals or spices since they may be contaminated with others that contain gluten”, Explains the nutrition graduate María José Villanueva (Ig: @ foodcode.ar).
The specialist also recommends never consuming foods that are not labeled as SIN TACC, “Gluten free” and with a symbol (a circle with crossed out ears. It can be red or black) of good size and visibility ”.
As important as avoiding buying food with gluten is to pay special attention to what is known as “cross contamination”: mixing – or putting into contact – food gluten free with others who do, causing the former to no longer be suitable for person with celiac disease. This situation can occur even in the case of generic foods, that is, those that are exempt from gluten For nature.
Cross contamination is caused by practices that can be as everyday as using the same pans or cutting boards, or stirring a sauce without the same. gluten with another that contains this protein.
The celiac disease it is a chronic disease that affects approximately one in every 100 people in the world. Eat a diet without TACC is not a choice for celiac, it is essential. In children, the typical symptoms are developmental disorders, short stature and weight loss, among others; while adults suffer from chronic diarrhea, bloating and abdominal pain, low energy, and frequent stomach upset. In some cases the celiac disease it can also be asymptomatic.
Once detected with an antibody test in the blood (which does not confirm but does rule out) and an intestinal biopsy that allows an accurate diagnosis, it is shown that those who follow a diet free of gluten they achieve a better quality of life. For more information on the subject, on the ANMAT (National Agency for Medicines, Food and Medical Technology) page, there is the official list of products without TACC: https://extranet.anmat.gov.ar/ALG_Mobile/asp/wfAlimentos.aspx
In Argentina there are also two associations that prepare monthly guides, meetings and cooking workshops, among other activities: ACA (Asociación Celíaca Argentina), which has the application available SIN TACC with specific information to download to the phone; and ACELA (Celiac Assistance from Argentina).
These are some recipes without gluten Can be found in www.recetas.clarin.com and that, both sweet and salty salty, are ideal to prepare at home: