Digestion
Balanced gluten-free diet
Gluten is a protein found in some grains such as wheat, barley, and rye. It gives baked goods softness and elasticity but is not an essential component of the human diet.
Balanced gluten-free nutrition programme.
Gluten is a protein found in some grains such as wheat, barley, and rye. It gives baked goods softness and elasticity but is not an essential component of the human diet. Gluten is also found in many other products, including some sauces, yoghurts, sausages, and cheeses, but its absence does not affect the fundamental processes of protein metabolism in the body.
Features of the gluten-free nutrition programme.
A gluten-free diet is necessary for people with coeliac disease, a condition that, according to leading medical associations, affects about 1% of the world's population. Additionally, there is a significant number of people with non-coeliac gluten sensitivity, although exact statistics on its prevalence may vary. For these individuals, consuming gluten can also lead to health issues.
The growing popularity of the gluten-free diet is also observed among people who do not suffer from coeliac disease or gluten sensitivity. It is important to understand that a gluten-free diet is not a universal weight loss method. Avoiding gluten-containing products alone does not guarantee weight loss. Healthy eating and potential weight loss depend on the balance of the diet and the overall caloric intake of consumed foods.
Maximum effectiveness from a gluten-free diet is achieved by individuals with diagnosed gluten sensitivity or coeliac disease. For them, consuming gluten-free products is not just a choice but a medical necessity for maintaining health.
Related conditions with gluten sensitivity include wheat allergy, Crohn's disease, rheumatoid arthritis, and other autoimmune conditions. These diseases may have overlapping symptoms with gluten sensitivity but require an individual approach to treatment and diet.
Gluten-free products 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
- Eggs
- Most vegetable oils
Products containing gluten:
- Wheat, barley, rye, spelt, triticale
- Bread, cookies, pastries
- Beer and other grain-based alcoholic beverages
- Grains and pasta
- Some sauces, marinades, dressings
Health risks of consuming gluten for people with gluten intolerance:
- Damage to the small intestine, malabsorption of nutrients
- Risk of osteoporosis, anaemia, infertility
- Neurological and mental issues
- Increased risk of developing intestinal lymphoma
Health risks among healthy individuals associated with unnecessary gluten exclusion:
- Vitamin and mineral deficiencies
- Reduced dietary diversity
- Psychological difficulties related to food choice restrictions and social aspects of eating
Therefore, if you are someone who needs to follow a gluten-free diet, we recommend developing a balanced nutrition programme in collaboration with a qualified dietitian or doctor. This approach will allow you to minimise potential negative consequences and help you lead a healthy and happy gluten-free lifestyle.
How it works.
Application and tests
The administrator will select a doctor and time. Blood tests - in the morning on an empty stomach, in a package at MedLab or by referral.
Online consultation
Health status, diet, habits, sleep, and daily routine - in a dialogue format with the doctor.
Personalised Programme
Nutrition considering tests, diagnoses, and your tastes.
Support
Doctor on call: answers questions and adjusts the diet.
One Consultation.
Complete Action Plan.
Initial consultation Olga Bezugla
- Expert Evaluation of Actual Nutrition
- Laboratory Indicator Analysis
- Nutrition Programme Considering Diagnoses and Tastes
- Examination Plan if Changes are Detected
- Prescription of Medications and Vitamins as Indicated
- New Eating Behaviour Strategies
Start with one conversation.
Leave your number. The administrator will call back, select a doctor and a convenient time.