They say that the basis of a healthy diet is as many colours as possible on the plate, i.e., as varied a menu as possible. The modern, stressful, and fast way of life forces us to eat rare but uncontrollably abundant meals, which represent a serious challenge for the body. When this practice becomes regular, food is no longer our source of health but the cause of problems and even diseases.
Do you often feel bloating, nausea, vomiting, belching, hiccups, stomach pains, or heartburn?
Do you have soft stools and the need for frequent emptying or a feeling of incomplete emptying or hard stool?
Do you feel chronic fatigue or muscle pain?
Do you have anemia despite a diet rich in red meat and vegetables and iron supplements?
Do you suffer from frequent mood swings, depression, or migraine headaches?
Do you have chronic rhinitis or frequent eczematous skin changes?
Do you feel any neurological symptoms, such as dizziness or a feeling of imbalance?
If you answered yes to some of the above questions, it is possible that you have some kind of food intolerance. Food intolerance plays an increasingly important role in people's psychophysical health. One of the most common is gluten intolerance, i.e., non-celiac gluten sensitivity (NCGS), a term accepted in the scientific literature. The earliest descriptions of this disease date back to 1980. Gluten is a protein found in wheat and related grains that gives dough its distinctive flavour and elasticity. The diagnosis is determined by a laboratory analysis together with the present symptoms and clinical picture. It has been observed that middle-aged women are more often gluten-intolerant. Clinical symptoms occur in the gastrointestinal tract: flatulence, pain, and changes in the bowel emptying rhythm.
Common symptoms are headaches, mood swings, bone and muscle pain, and skin changes. Symptoms can appear an hour after eating food containing gluten and last until it is eliminated from the body. The number of people who have gluten intolerance is not known, as it is mostly diagnosed at the personal request of individuals and not by a professional team. In recent years, the number of cases of self-prescribed gluten-free diets before diagnosis and without differential diagnosis of celiac disease and/or IgE allergy to flour has increased, which can only affect the clinical picture of the mentioned conditions.
Manifestations of gluten intolerance can be symptoms of other diseases of the gastrointestinal tract, which is why timely diagnosis is very important. If it is determined that gluten intolerance exists, it is necessary to remove the food containing it from the daily diet, together with the so-called elimination diet, where the energy balance of each person must be respected. Convenience and processed foods are a common source of gluten, unless they are labelled as gluten-free. Avoid processed foods, ready meals, and different salad dressings.
Foods containing gluten:
wheat, oats, rye, barley, spelled chaff
semolina, flour, wheat bran, and starch
maltex, brewer's yeast, beer
white flour or mixed-grain pasta
bread, pastries, puff pastry, pies, pancakes, crackers, and pretzels
cereal flakes, muesli, cornflakes
instant soups (especially creamy)
all confectionery products containing cereals or their processing
some meat products
A small portion of gluten-free food:
Cereals and starches: corn flour, sugarcane, rice flour, soybean flour, beans, peanuts, green beans, peas, lentils, flaxseed, millet, and buckwheat.
Vegetables: potatoes, Swiss chard, broccoli, cauliflower, kale, cabbage, leek, lettuce, spinach, pumpkin, celery, beetroot, cabbage, cucumber, pepper, tomato, eggplant, radish, carrot, zucchini, garlic, and onion.
Fruits: apple, quince, pear, peach, apricot, plum, cherry, cherry, strawberry, blackberry, raspberry, blueberry, grape, currant, pineapple, banana, grapefruit, kiwi, lemon, tangerine, orange, fresh fig.
Cereal fruits: chestnut, almond, walnut, hazelnut, and pistachio.
As well as all types of meat and domestic meat products with permitted ingredients: fish, eggs, oil (sunflower, olive, corn), animal fats, all types of fresh, boiled, processed, and condensed milk (cow, sheep, goat), sour milk and yogurt prepared only at home, sweet and sour cream, butter, cheese (cow, sheep, goat), and parmesan.
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