Rye, oats, wheat, barley or spelled… Their common point? These cereals are composed of this famous protein that is so controversial today: gluten.
Removing it from your diet is becoming a fashion, even for non-intolerant people, in order to lose weight. However, you should know that removing gluten from your meals will not make you lose weight, it is a received idea. What is true, however, is that selecting your ingredients and preparing your dishes yourself promises you better management of your fat and sugar intake. You will know more about the caloric value of each of your meals.
Gluten intolerance or gluten sensitivity?
Intolerance or sensitivity to protein, it remains important to consult a health specialist, in order to consider possible treatment. Diagnosis is made through a blood test.
In some cases, this intolerance causes a celiac disease, with bloating, digestion problems, vomiting, abdominal pain, or even fatigue. It can occur in both children and adults.
However, celiac disease concerns only 1% of the French population. There gluten sensitivity remains much more common. Some scientists believe that gluten is difficult to digest. Its complex assimilation often leads to inflammation of the body.
Anyway, it is important to consult so as not to miss a celiac disease.
Gluten-free diet: for whom?
The gluten-free diet is now the only treatment for intolerant people. It must be followed without sprain, in order to avoid any complication, such as anemia or osteoporosis.
The gluten-free diet consists of excluding industrial products, bread, pasta, cookies, pastries, pizzas, hamburgers, flour or breadcrumbs from your diet.
Intolerant people must follow a strict diet, whereas in the case of gluten sensitivity, there is a certain degree of tolerance specific to each person. ” We gradually reduce the quantities of gluten and we observe what happens in terms of digestive comfort “, explains to Top Santé, the dietician Virginie Grandjean-Ceccon. For some, removing the main sources of gluten (bread, pasta, cakes) is enough. For others, it will also be necessary to track down the gluten hidden in processed foods. “. The diet is therefore adapted on a case-by-case basis.
Gluten-free cooking is possible!
Fortunately, alternatives exist. Eating gluten-free doesn’t have to mean completely changing your diet.
Opt for buckwheat or chestnut flour. Do not hesitate to mix gluten-free flour to prepare your traditional desserts, such as cakes, pies, cakes or even pastries. This solution will ensure a soft effect and textures similar to classic wheat flour.
Meat, fish, fresh or dried vegetables, fruit, eggs, milk, corn, potato starch, quinoa and even soy perfectly respect hypersensitivity to this protein.
Read also :
- Go gluten-free in 4 steps
- 7 days of gluten-free menus
