Celiac

Gluten-free products

Gluten-free products

Gluten-free products with no risk for people with celiac disease, are not so easy to choose: • the fact that cereals are not allowed for people with celiac disease

are also found in products that in theory should not include foods with gluten, as in the manufacturing process of products, the risk of contamination is fairly high.

• In order to define gluten-free food it is necessary for manufacturers to apply rigorous methods of control, during all stages of processing to avoid contamination.To be clear, if in the same workplace are flours with gluten and gluten-free products are processed, the risk of contamination to the patient is very high

the list of foods free from any risk.

• - Cereals, flour and dairy products: rice, beans, corn (maize), buckwheat, amaranth, cassava, millet in seeds, quinoa seeds, sorghum, teff beans.

• Meat, fish : all types of meat, fish and shellfish such as (fresh or frozen) not mixed with other ingredients, preserved fish (in brine, in oil, smoked, and no additives, flavorings and other substances )

• eggs, ham.

the list of foods free from any risk.

• - Milk, dairy products and substitutes: fresh milk (pasteurized) and long shelf life (UHT, sterilized or high digestibility) is not fortified with vitamins, herbs or other substances, milk for infants,

• natural yogurt (low-fat or whole); • fresh cream (pasteurized) milk and cream long life

(UHT) is not mixed with other ingredients, to the exclusion of carrageenan (E 407), fresh and aged cheeses.

the list of foods free from any risk.

• - Vegetables and legumes: all kinds of vegetables such as (fresh, dried, frozen, freeze-dried), vegetables preserved (in brine, vinegar, oil, salt, etc..) Fresh mushrooms, dried, frozen and stored, as they are all legumes (fresh, dried and canned) as locust beans, chickpeas, beans, broad beans, lentils, lupins, peas, soybeans, prepared soup (frozen, fresh or dried) as they are made exclusively from vegetable .

the list of foods free from any risk.

• - Fruits: all fruits as it is (fresh or frozen), all types of dried fruit with and without shell (as is, toasted or salted), dried fruit, not dried flour (dates, prunes, raisins, etc..) fruit in syrup.

• Beverages: fruit nectars and juices with no added vitamins or other substances (preservatives, additives, flavorings, dyes, etc..), With the exception of ascorbic acid (E300) and citric acid (E330), soft drinks and fizzy (orange, coca cola, etc.).

the list of foods free from any risk

• - Candy: honey and sugar (white or brown), licorice root raw, maltodextrin and glucose syrup, dextrose so on.

• fat and various condiments: butter, lard and vegetable oils, balsamic vinegar and vinegar, tomato sauce, tomatoes and tomato paste, not mixed with other ingredients except for ascorbic acid (E300 ) and citric acid (E330), royal jelly and pollen, pepper, salt, saffron, spices and herbs such as, yeast extract, fresh yeast, lyophilized and dry (beer), agar in leaves.

The gluten-free diet: the food color

the importance of color grading of food.

• The board is like a rainbow where the main colors, which should not be dull but full of life must give variety and vitality to our food are:

YELLOW :as lemons, grapefruits, oranges, peppers, melon, pineapple, banana, maize, pumpkin, apricot and peach, contains foods rich in vitamin C, carotene and antioxidants that strengthen the immune system, have cleansing and protect cells from aging;

RED: tomatoes, beetroot, cherries, watermelon, red currants, strawberries, oranges, red peppers, red apple, radishes, contain lycopene and anthocyanins, which are essential to stimulate the metabolism, have a positive effect on the urinary tract and memory;

the importance of color grading of food

• GREEN: all green fruit and vegetables, peas, kiwi, spinach, cucumbers, artichokes, zucchini, parsley, basil, are rich in chlorophyll, vitamin C, folic acid, carotenoids, and magnesium, important in the processes of absorption calcium, phosphorus and protection for bones, eyes and teeth;

BLUE-VIOLET : eggplant, broccoli, berries, sprouts, red grapes, chicory, figs, plums are rich in fiber, vitamin C, anthocyanins, have positive effects on the urinary tract, memory, fight aging, reduce the risk of tumors;

WHITE : garlic, onions, cauliflower, fennel, mushrooms, apples, pears, celery have positive effects on cholesterol levels, reduce the risk of cancer and cardiovascular disease.

the importance of color grading of food

• This color palette must be integrated and enriched by foods such as rice, potatoes, corn, buckwheat, millet, providing the amount of carbohydrates needed and vitamin B to insert the class of legumes (beans, chickpeas , lentils, etc.) as an alternative to meat that must always be without fat, fish, eggs, ham, instead of trying to avoid cold cuts, ready meals or pre-cooked meat or fish and meat or breeded fish.

In general, eliminate all foods that may contain as a main food or as an addition, meals are prohibited, to avoid an excess of fats and sweets.

• If you look in the end, these few words, it is understood as a limiting reality as that of intolerance, you can get to a position of equilibrium using these few simple guidelines which are also in a world of choice with no problems .

Exploit the many opportunities that nature (and markets) offer varying and creating and discovering alternating, considering the act of eating, as surely as a proper act, but also as an opportunity to meet and balanced growth, is an attitude that is beneficial both physical health because it increases the possibility of providing the body with all the nutrients it needs, but also mental, because it breaks the rhythm of monotony, and opens new doors, especially in the difficult realities, tends to satisfy our hedonistic aspect of conviviality, becomes a care of themselves and our family in a healthy way and not as a substitute for repressed emotions or insecurities.

Gluten-free foods: diet aglutinata home

The aglutinata diet at home:

• The gluten-free diet and many others are already in routine use: it includes the whole class of milk and dairy, fruits, vegetables and fresh vegetables and season the meats, eggs, fish and legumes , corn flour, rice and buckwheat. Particular attention should be paid to milk and dairy products, because in some cases, intolerance to gluten can also lead to lactose intolerance ... ..

It should be borne in mind that the term "diet" does not make sense of restraint, but diet, ie eating habits! If you start to consider a diet as a further possibility of changing and improving and not as a restriction, it is already at a good place to regain lost balance!

• For gluten intolerance it is necessary to encourage a type of diet that encourages the recruitment of vegetables and cereals which are gluten-free in nature, such as potatoes, corn, rice, vegetables and fresh fruit.

Variety during the week is about ensuring a share of meat, fish, legumes, eggs alternately, fruit and vegetables every day, rice and potatoes and flour products derived from processing of alternatives that are already on the market and presenting the identifying mark on the package.

Use for the preparation of foods:

• Everything that is used for the preparation of foods containing gluten must be used only for those! spoons, pots used to cook pasta is a classic example, can not be used at the sametime to prepare food for those who are intolerant.

Gluten-free bread, a loaf of bread everyday with its identity.

Gluten-free bread, a loaf of bread everyday with its identity.

• This food has always characterized the boards, for centuries, and the great professionals offer a variety of types of bread to match every single dish, recipes are very simple to work the bread for the classic "michetta" or another type of bread, what you use and is prepared at home usually for consumption daily.This bread can be flavored and customized according to your taste, your needs and your imagination.

• The method that can be used to create recipes for gluten-free bread is not very different from the traditional recipes should pay attention to find the correct weight (and it is not difficult) of the ingredients that we use, such as olives, dried tomatoes, fresh herbs, onions, potatoes.

Gluten-free bread, a loaf of bread everyday with its identity

• Usually, to get a good mix we use rice flour and maize starch, small quantities of milk powder (but can be removed in case of intolerance to lactose), guar seed flour, sugar, baking powder allowed, yeast beer, extra virgin olive oil, salt and water.

The percentage may vary depending on the type of product you want to achieve: this refers to the type of gluten free flour, while the yeast suggest a rate about 4.7 / 4.8%, salt 2%, extra virgin olive oil 3.5%, 80/85% water.

• Water is fundamental for the success of this product which ultimately will have a density of yogurt.

It Is poured into the appropriate pans or aluminum windlass, which have been greased with a thin layer of olive oil and put to rise covered with cellophane film or food at a temperature of 28/30 ° C, until the mass doubles its volume.

For the handmade rustic bread, the percentages of water and yeast change being supported as a batter, and requires higher weights of yeast and less water so that it can be knead and shaped as desired.

Gluten-free goodies, with an eye to the weight!

Gluten-free goodies, with an eye to the weight!

• The gluten-free cooking, with its well-defined identity and its recipes with preparation techniques, well-coded, can produce any kind of preparation to meet the needs of people who follow the aglutinata diet.

Bread, pasta, pizza, focaccia, breadsticks are the products of daily consumption. Pastries and biscuits are consumed instead on various occasions like breakfast, snacks, and other special occasions.

Gluten-free goodies, with an eye to the weight!

• The recipes for these sweets are made with butter, sugar, fresh eggs, to be attached to the flour mix in a balanced manner to achieve the desired results, among other ingredients allowed.Preparations for use in low-or controlled-calorie diets, these sweeteners are: agave, brown sugar, fructose and maltitol.Butter and margarine are not hydrogenated use them with caution. Extra virgin olive oil is added to some preparations. Low-fat natural yoghurt and cream cheese, may, in some cases, replace it.The dietary rules to be followed by people intolerant to gluten do not correspond to a weight loss diet or another. You should check your calorie intake to maintain your weight and protect your health with the gluten diet, the lack of gluten does not in fact make any discounts at the level of calorie intake.