Gluten-free products: full list

Healthy nutrition is an actual topic of our time. Many nutritionists recommend eating foods that do not contain gluten. Next, consider what is this substance, in what products it contains and how it affects the human body.

What is gluten?

Gluten is an organic bio-compound (a complex protein, a proteid) that is part of many cereal plants:

• wheat;
• Triticale;
• rye;
• barley;
• Oats.

The content of this substance in wheat can reach 80% of the mass of the grain. Concentration of gluten (gluten) in flour determines its quality. Due to this connection, the elasticity and elasticity of the dough increases, since it retards CO ₂ formed by yeast fungi, and thereby allows the dough to rise. It is known that these criteria largely determine the properties of bakery products. In our time, gluten is often used as a filler in the production of different foods. The presented protein enhances the taste, the aroma of the product, makes its structure more tender, exhibits a preservative effect.

Biochemical characteristics of gluten

From a chemical point of view, gluten is a tasteless plastic gray mass. Due to this property, flour is easily converted into dough and bakery products. Gluten is a compound containing amino acids and prosthetic (non-protein) groups.

Scope of cereal gluten

Gluten is often used in the manufacture of the following foods:

• Meat products (sausages, sausages, and also other cheap sausages);
• Bakery products (cookies, pasta, cereal, biscuits, cereals, gingerbread);
• candies;
• Marshmallow, lukum, halva, jams;
• Semi-finished products (vareniki, cheese cakes, pelmeni, cabbage rolls, meatballs);
• Milk products (cheese, yogurt, condensed milk, packaged cottage cheese, ice cream, infant formula);
• Meat and canned fish;
• Soy products;
• crab sticks;
• Cheese with mold;
• mustard;
• Sweet pastries (muffins, cakes, cakes, pancakes, pies, cookies, pizza);
• Production of ketchups and sauces;
• mayonnaise;
• Churchchhela;
• Some medicines;
• French fries, bouillon cubes;
• Vitamin and mineral supplements.

Gluten-free drinks

Ironically, gluten is a part of a number of drinks:

• vodka;
• gin;
• beer;
• bourbon;
• whiskey;
• carbonated drinks;
• "Coca Cola";
• Instant coffee;
• cocoa;
• Granulated tea;
• "Pepsi-Cola".

Nutritional supplements with gluten

• E150c.
• E150.
• E150b.
• E150d.
• E160.
• E411.
• E636.
• E471.
• E953.
• E637.
• E965.

Despite widespread use of the above protein, gluten-free products are very popular nowadays. On product packages, it is often referred to as "hydrolysed protein" or "modified starch." In health food stores, there are products that do not contain gluten (the list is given below). Recently, such products can be seen in some supermarkets. In the prestigious restaurants without gluten, food is a must for the menu.

Damage to cereal gluten

Some people are not able to absorb gluten of cereals. This pathology is called celiac disease. Symptoms of the disease are registered in both adults and children. Inflammation of the intestinal mucosa disrupts the absorption of milk sugar (lactose), reduces lactase activity.

Complications of the disease

Even minimal doses of gluten can provoke the development of diarrhea or constipation. By itself, celiac disease can cause a number of complications:

• Chronic ulcerative enteritis;
• Secondary osteoporosis;
• headache;
• Damage to tooth enamel;
• Pain in the joints;
• Problems with the functioning of the liver;
• Malabsorption of vitamins;
• nausea;
• Hyposplenism (dysfunction of the spleen);
• Fibromyalgia;
• skin rash;
• Lymphoma, intestinal adenocarcinoma;
• infertility;
• Increased fatigue;
• Convulsive syndrome;
• Hypovitaminosis;
• rheumatoid arthritis;
• Pathology of the pancreas, gallbladder.

Given the entire list of diseases, it is not surprising that many are looking for information about which products do not contain gluten.

Gluten entropy in children

Analysis of statistical data indicates that 75% of children diagnosed with celiac disease are overweight or obese. The main signs of pathology are associated with a dysfunction of the digestive system. The symptomatology of the disease varies with age. Infants are characterized by the following symptoms:

• Flatulence of the intestine;
• Chronic diarrhea;
• Severe aching pain in the abdomen;
• weight loss.

In older children, the following symptoms are observed:

• constipation;
• diarrhea;
• Delay in puberty;
• Low growth;
• migraine;
• Lack of muscle coordination.

How to get rid of celiac disease

If you or your child is sick with celiac disease, you should not panic, because you can solve this problem even without using medicines. Gluten free products are the right solution. There are companies specializing in the production of gluten-free products: Dr. Shar (Italy), Finax (Sweden), Glutano (Germany), Moilas (Finland).

In our time, without much difficulty, you can buy gluten-free products, Moscow in this regard takes a leading position. Such products can be bought on the Internet or in specialized stores. Prices for products without gluten and lactose are slightly higher compared to "normal" products, but there is no alternative for people with celiac disease, except that they cook all at home. Please note that all such products are marked accordingly. A gluten-free grocery store offers a wide range of high-quality food. The choice is yours, watch your health. Before buying gluten-free foods, carefully study their composition. The lists offered by trade networks can be questioned, as the technology of production is constantly changing.

Gluten-Free Diet

Many people ask about the best use of products that do not contain gluten. The list of such goods is quite wide, therefore each person can independently choose a list of products that are most suitable for him. When choosing a gluten-free diet, remember that your diet should be varied, do not limit yourself to 2-3 foods (for example, beets, rice and potatoes). Gluten-free foods are the basis of your nutrition. Make sure that the diet should include fruits, fish, eggs, meat, vegetables, butter.

Aglutenovaya diet for children: tips for parents

To achieve the desired result, you must adhere to the following rules:

• Select a separate dish for the child, make sure to mark it;
• Select a separate cabinet for storage of gluten-free products;
• In the process of cooking do not forget to wash your hands;
• Taking samples from dishes, first try the dishes for the baby, and then the rest;
• All prohibited products keep out of child access;
• Do not bake both gluten-containing and gluten-free baked goods in the same oven;
• Products that cause you even the slightest doubt, it is better not to give the child.

Gluten Free Food: List

All of the following products in pure form do not contain gluten, so they can safely include in their diet people with a diagnosis of celiac disease (gluten entropy). Below are the most popular products without gluten. Their list is as follows:

• fruits vegetables;
• Cream and vegetable oil;
• Corn (organic);
• Vanilla and vanilla extract (in pure form);
• Eggs;
• Natural fish, dairy and meat products;
• Buckwheat (organic);
• Rice;
• potatoes;
• maize;
• Spices and spices (in pure form);
• millet;
• arrowroot;
• Beans (chickpeas, beans, beans, peas, soy, lentils);
• Nuts;
• amaranth;
• Turkish peas;
• tapioca;
• quinoa;
• Movies;
• yucca;
• sweet potato;
• cassava;
• wild rice;
• Teff.

How to identify gluten-free foods

In order to determine if there is gluten in the products, one simple qualitative reaction to the presence of this substance can be carried out. Experimental studies have shown that gluten during the interaction with the iodine solution changes its color to black or violet. However, the exception in this case is potatoes and rice. In these plants, gluten is absent, but when interacting with iodine, their color also changes, which is due to the high content of starch in their tissues.

Diagnostics

For the diagnosis of celiac disease the patient will have to undergo the following procedures:

• Enzyme immunoassay, detection of specific antibodies in the blood;
• Endoscopy (biopsy);
• Capsular endoscopy.

How to independently diagnose pathology

If you exclude from the diet for a couple of days products without gluten, you can determine if you have problems with its transformation in the body. The subsequent return to the diet of products from wheat will be indicative. The intestinal microflora will require at least two weeks for partial recovery. If a return to a normal diet containing gluten will trigger discomfort and digestive problems, you probably do not tolerate gluten.

Pathogenesis

Gluten binds to specific cell receptors, interacts with inter-epithelial lymphocytes and lymphocytes of the lamina propria of the small intestinal mucosa. The resulting antibodies and lymphokines damage the enterocytes. As a result of the destructive effect of gliadin on the mucosa, it is atrophied and infiltrated by immunocompetent cells. Further on the background of atrophy hyperplasia of crypt develops, which provokes the development of malabsorption.

Symptoms of gluten intolerance

The main signs of pathology are associated with dysfunction of the digestive system - bowel flatulence, diarrhea, constipation, etc. In chronic forms of the disease, the stool becomes pale and frothy. Secondary symptoms include lowering immunoreficiency, a general deterioration in the metabolism of substances and a decrease in working capacity. Given the low severity of the traits, the diagnosis of pathology is difficult, so most patients do not even suspect that they have problems with the hydrolysis of gluten.

Forecast

Hypersensitivity to gluten is maintained throughout life. The prognosis in patients with celiac disease, amenable to diet therapy, is favorable. With the development of resistance to therapy, it significantly worsens. With a gluten-free diet, life expectancy increases. If it is not observed, the mortality rate is approximately 30%.

Treatment

Methods of therapy are aimed at restoring intestinal functions and normalizing body weight. The key place in the treatment of gluten entropy is the gluten-free diet. If necessary, the patient is prescribed medicines: iron-containing preparations, vitamins, hormones, folic acid, calcium, saline solutions.

The lack of positive dynamics in the exclusion of gluten from the diet for 3 months indicates that the diet is not fully observed, with disorders, or there are concomitant pathologies (small intestine lymphoma, giardiasis, Addison's disease, insufficiency of disaccharidase, ulcerative ulceritis, mineral deficiency Elements in the diet: Ca, Fe, Mg). In such cases, additional diagnostic measures are carried out to identify these conditions.

Prevention

Specific measures of primary prevention of the disease do not exist. Secondary prevention of the progression of celiac disease and the development of complications is the perfect adherence to the gluten-free diet. Women with celiac disease who plan pregnancy should remember the high probability of miscarriages and the risk of having a child with congenital malformations.