What is a gluten free diet
Gluten — is a protein present in many grains, such as wheat, barley and rye. It gives baked goods a certain softness and elasticity, but is not a vital component in the normal human diet. Gluten is also found in many other foods, including some sauces, yogurts, sausages and cheeses, but its presence or lack thereof does not contribute to the fundamental processes of protein metabolism in the body.
Features of the gluten-free diet program
A gluten-free diet is essential for people with celiac disease, a condition that affects about 1% of the world’s population (according to leading medical associations). Additionally, there are a significant number of people with non-celiac gluten sensitivity (also called gluten intolerance), although exact prevalence statistics may vary. For these people, gluten consumption can also lead to health problems.
The growing popularity of gluten free diets is also observed among people who do not suffer from celiac disease or gluten sensitivity. It is important to understand that a gluten-free diet is not a universal method of weight loss. Avoiding foods which contain gluten alone will not guarantee losing weight. Healthy eating and potential weight loss depend on a balanced diet and the total caloric content of foods consumed.
People with a diagnosed gluten sensitivity or celiac disease get the maximum effectiveness from a gluten-free diet. For them, eating non gluten food is not just a choice, but a medical necessity to maintain health.
Conditions related to gluten sensitivity include wheat allergy, Crohn’s disease, rheumatoid arthritis, and other autoimmune conditions. These diseases may have overlapping symptoms with gluten sensitivity, but each requires an individual approach to treatment and diet.
Gluten-free foods include:
- Fruits and vegetables
- Most dairy products
- Natural meat and fish (without breading or processing)
- Legumes, nuts, seeds
- Most grains such as corn, rice, quinoa
- Majority of vegetable oils
Food containing gluten:
- Wheat, barley, rye, spelt, triticale
- Bread, cookies, cakes
- Beer and other grain-based alcoholic beverages
- Cereals and pastas
- Certain sauces, marinades, dressings
Health risks from gluten consumption by people with gluten intolerance:
- Damage to the small intestine, malabsorption of nutrients
- Risk of osteoporosis, anemia, infertility
- Neurological and mental problems
- Increased risk of developing intestinal lymphoma
Health risks among healthy people associated with the unreasonable exclusion of gluten:
- Vitamins and mineral deficiency
- Reduction in the variety of food
- Psychological difficulties associated with restrictions in food choices and social aspects of nutrition.
That is why if you are a person who needs to follow a gluten-free diet, we recommend that you develop a balanced nutrition program together with a qualified nutritionist or doctor. This approach will allow you to minimize the possible negative effects and help you lead a healthy and happy gluten-free lifestyle.
Order a nutritional selection
Order a nutritional selection
The cost of the initial consultation with Dr. Olga Bezugla (unaccompanied) 150 $
Clinic nutritionist (unaccompanied) 100 $
The cost of dietary support for a month 100 $