In France, approximately 700,000 people suffer from celiac disease. This pathology (also called “gluten intolerance”) is a chronic disease of the small intestine which is characterized by the progressive disappearance of the intestinal villi.
Clear, when a person with celiac disease consumes gluten, their immune system triggers a disproportionate defense reaction: this inflammation leads to the progressive destruction of the villi of the small intestine, these surfaces that allow good absorption of nutrients by the organization.
This malabsorption of nutrients leads to a series of more or less disabling symptoms: chronic diarrhea, constipation, bloating, nutritional deficiencies (iron, calcium, vitamins B9, D, A…)…
Gluten-free diet: a necessity in case of celiac disease
People with celiac disease have an increased risk of cancer, osteoporosis and autoimmune diseases. Celiac disease affects 2 to 3 times more women; it manifests itself from childhood or between 20 and 40 years of age. The only solution to live peacefully with celiac disease: adopt a strictly gluten-free diet.
Gluten, kezako? Gluten is a protein found in wheat, barley and rye flours. In food, it is mainly found in bread, pasta and cereals. On food labels, it hides behind the mentions “starch”, “vegetable amino acids”, “oats”, “spelt”, “starch”, “malt”, “vegetable proteins” or even “protein binder”. A product labeled “gluten-free” must contain less than 20 mg/kilo of gluten.
In video: How to prepare a gluten-free flour mix?
Sources:
- French National Society of Gastroenterology (SNFGE)
- 500 gluten-free recipes, Carole Garnier, ed. The Duke
Read also :
- How to make gluten-free cakes?
- Go gluten-free in 4 steps
- Is a gluten-free diet recommended for children?
- Gluten, fast sugars: do cereals make us sick?
- Sensitive to gluten: reducing it is easy
