About one percent of the population in Switzerland is gluten intolerant. Consumption of many food products based on cereals can cause digestive tract disorders in people with intolerance. However, unlike what you might think at first, the choice of food is not so limited. We illustrate what should be taken into account in a gluten-free diet.
In case of gluten intolerance - defined by the medical term of celiac disease - the consumption of food products based on cereals, and therefore containing gluten, damage the mucosa of the small intestine. The small intestine is unable to digest the gluten protein and ignites when it comes into contact with it. Symptoms include diarrhea, abdominal pain, and flatulence; in children with celiac disease, the ingestion of gluten can even cause stunting or a delay in puberty. If gluten intolerance is suspected, it is advisable to consult a doctor.
Diagnosis of celiac disease involves a change in diet. Considering for example that gluten is present in different types of wheat, rye, spelled and barley, people intolerant to this substance must take this into account when choosing bread or pasta. This does not mean that they have to give it up altogether. In fact, there are more and more retailers who enrich their range with gluten-free products. There are already commercially available pasta, blends for bakery preparations and gluten-free beers.
It is advisable to choose unprocessed foods such as fruits and vegetables, but also corn, rice, millet, quinoa, buckwheat, and walnuts can be consumed without problems. Even unprocessed meat and fish, not marinated, can be included in the menu, as well as natural dairy products.
Often gluten is hidden in products where its presence is not suspected. Especially in finished products or even in many spice blends, which is why it is advisable to be careful even for spicy foods. Before the purchase, it is certainly useful to make a careful check.
In the last gluten-free diet has become a fashion. The question of whether this way of eating has a positive effect on the health of people who do not suffer from celiac disease is controversial. In any case, the diffusion of a gluten-free diet goes to the benefit of celiacs for which it improves the variety of the offer and the accessibility to gluten-free products.
