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Celiac disease is an autoimmune disease
The cause of the disease is an increase in the sensitivity of intestinal villi to gluten.
Those who make gluten dough know it well. When flour is mixed with water, a thin, sticky mass is formed, which helps the dough to become elastic and rise during baking.
The main symptoms of celiac disease are:
- Abdominal pain
- diarrhea
- Rest of the abdomen
- feeling of high fatigue
Diagnosis of celiac disease is easy, the blood of a patient with the above symptoms is transferred to a special antibody. If the test is positive, a bowel biopsy should be performed.
If you have the above symptoms persistently or the test results are positive, you will need to follow a gluten-free diet. Nowadays, in almost all stores you can find products labeled “gluten-free,” that is, gluten-free.
Highly gluten-containing products: cereals (wheat, rye, barley) in bread, pasta, biscuits, pastries, flour products in general, oats (oatmeal) and some processed, for example: soy sauce.
As you can see, a gluten-free diet means a flour-free diet.
Nutrition Science (https://t.me/joinchat/UFtOc0gAG-8iTHN6)