Allergy is defined as the reaction of antibodies in our body to substances that may be harmless to others. Gluten intolerance and celiac disease are also types of allergic reactions.
What Is Gluten?
The protein found in grains such as barley, wheat and rye is called gluten. It is gluten that creates the reticulated structure that provides flexibility and rise when cooked in floury foods such as bread. If gluten is not tolerated in the digestive system, it causes major health problems.
What is Celiac Disease?
Celiac Disease, which is seen in an average of one in 100 people, is the highest level of allergic condition. When a celiac patient consumes gluten, the intestinal wall is damaged and absorption disorders occur. Because celiac disease is an immune disorder, the body reacts to gluten like a foreign invader. Celiac Disease can also be defined as the most severe form of celiac intolerance.
Effects of Celiac Disease
- Tissue damage in the intestines,
- bloating in the abdomen,
- Diarrhea,
- Constipation,
- Headache,
- Tiredness,
- skin rashes,
- Depression,
- weight loss
- Formation of foul-smelling feces
Alternative Foods to Gluten-Containing Foods
- Brown, white and wild rice
- Buckwheat
- Gluten free almond flour
- Coconut flour
- Sweetcorn
- Pea flour
- Millet
- Potato flour
- Sweetcorn
- Corn starch
- Quinoa
- Potatoes
- Soy flour
- Sorghum
- Teff flour
- Black pepper powder
How Can We Take Precautions Against Celiac Disease?
Individuals with Celiac Disease should definitely consult with a specialist doctor and regulate their daily diet. It should turn to alternative foods that do not contain gluten. Today, susceptibility to Celiac Disease is increasing. Thus, many alternative foods are produced.
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