Gluten-free products: complete list

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

He althy eating is a hot topic of our time. Many nutritionists recommend eating gluten-free foods. Next, consider what this substance is, what products it contains and how it affects the human body.

What is gluten?

Gluten is an organic biocompound (complex protein, protein), which is part of many cereal plants:

• wheat;
• triticale;
• rye;
• barley;
• oats.

The content of this substance in wheat can reach 80% of the grain weight. The concentration of gluten (gluten) in flour determines its quality. Thanks to this compound, the elasticity and elasticity of the dough increases, as it retains CO_{2 formed by yeast fungi, and thus allows the dough to rise. It is known that these criteria largely determine the properties of bakery products. Nowadays, gluten is often used as a filler in the production of various food products. The presented protein enhances the taste, aroma of the product, makes its structure more tender, and has a preservative effect.}

Biochemical characteristics of gluten

From a chemical point of viewgluten is a tasteless plastic gray mass. Thanks to this property, flour easily turns into dough and bakery products. Gluten is a compound made up of amino acids and prosthetic (non-protein) groups.

Scope of cereal gluten

Gluten is often used in the following foods:

• meat products (wieners, sausages, and other cheap sausages);
• bakery products (cookies, pasta, cereals, biscuits, breakfast cereals, gingerbread);
• candy;
• marshmallow, Turkish delight, halvah, jams;
• semi-finished products (vareniki, syrniki, dumplings, cabbage rolls, cutlets, meatballs);
• dairy products (cheese, yogurt, condensed milk, packaged cottage cheese, ice cream, infant formula);
• canned meat and fish;
• soy products;
• crab sticks;
• blue cheese;
• mustard;
• sweet pastries (cupcakes, pastries, cakes, pancakes, pies, cookies, pizza);
• production of ketchups and sauces;
• mayonnaise;
• churchkhela;
• certain drugs;
• french fries, bouillon cubes;
• vitamin and mineral supplements.

Drinks containing gluten

Oddly enough, gluten is also included in a number of drinks:

• vodka;
• gin;
• beer;
• bourbon;
• whiskey;
• carbonated drinks;
• "Coca-Cola";
• instant coffee;
• cocoa;
• granulated tea;
• "Pepsi Cola".

Gluten supplements

• E150c.
• E150.
• E150b.
• E150d.
• E160.
• E411.
• E636.
• E471.
• E953.
• E637.
• E965.

Despite the widespread use of the above protein, gluten-free products are very popular these days. It is often labeled as "hydrolyzed protein" or "modified starch" on food packaging. He alth food stores carry gluten-free products (listed below). Recently, such products can be seen in some supermarkets. In prestigious restaurants, gluten-free products are a must on the menu.

The harm of cereal gluten

Some people are unable to digest the gluten of cereals. This pathology is called celiac disease. Symptoms of the disease are recorded in both adults and children. With inflammation of the intestinal mucosa, the absorption of milk sugar (lactose) is disrupted, lactase activity decreases.

Complications of the disease

Even minimal doses of gluten can cause diarrhea or constipation. Celiac disease itself can cause a number of complications:

• chronic ulcerative enteritis;
• secondary osteoporosis;
• headaches;
• damage to tooth enamel;
• joint pain;
• problems with liver function;
• malabsorptionvitamins;
• nausea;
• hyposplenism (spleen dysfunction);
• fibromyalgia;
• skin rash;
• lymphoma, intestinal adenocarcinoma;
• infertility;
• fatigue;
• convulsive syndrome;
• hypovitaminosis;
• rheumatoid arthritis;
• pathology of the pancreas, gallbladder.

Given the list of diseases, it is not surprising that many are looking for information about what products are gluten-free.

Gluten entropy in children

Analysis of statistical data indicates that 75% of children diagnosed with celiac disease are overweight or obese. The main signs of pathology are associated with impaired functioning of the digestive system. Symptoms of the disease change with age. Babies are characterized by the following signs:

• flatulence;
• chronic diarrhea;
• severe aching pain in the abdomen;
• weight loss.

Older children have the following symptoms:

• constipation;
• diarrhea;
• delayed puberty;
• low rise;
• migraine;
• lack of muscle coordination.

How to get rid of celiac disease

If you or your child has celiac disease, you should not panic, because this problem can be solved even without the use of drugs. Gluten free products are the right solution. There are companies specializing in the production of gluten-freeproducts: Dr. Shar (Italy), Finax (Sweden), Glutano (Germany), Moilas (Finland).

Nowadays, you can easily buy gluten-free products, Moscow is a leader in this regard. Such products can be bought online or in specialized stores. Prices for gluten-free and lactose-free products are slightly higher than "regular" products, but people with celiac disease have no alternative, except to cook everything at home. Please note that all such products are labeled accordingly. The gluten free grocery store offers a wide range of high quality food. The choice is yours, take care of your he alth. Before buying gluten-free products, carefully study their composition. The lists offered by retail chains can be questioned, as the production technology is constantly changing.

Gluten free diet

Many people are asking about the best gluten-free foods to eat. The list of such products is quite wide, so each person can independently choose a list of products that suit him best. When choosing a gluten-free diet, remember that your diet should be varied, do not limit yourself to 2-3 foods (for example, beets, rice and potatoes). Gluten-free foods are the foundation of your diet. Make sure your diet includes fruits, fish, eggs, meat, vegetables, oil.

Gluten-Free Diet for Kids: Tips for Parents

To achieve the desired resultyou must adhere to the following rules:

• allocate separate dishes for the child, be sure to label them;
• dedicate a separate locker for storing gluten-free products;
• during cooking, do not forget to wash your hands;
• when sampling dishes, first try the dishes for the child, and then the rest;
• keep all prohibited foods out of reach of the child;
• don't bake both gluten-free and gluten-free baked goods in the same oven;
• foods that cause you even the slightest doubt, it is better not to give your child.

Gluten free products list

All of the products listed below are pure gluten-free, so people diagnosed with celiac disease (gluten entropy) can safely include them in their diet. Below are the most popular gluten free products. Their list is as follows:

• fruits, vegetables;
• butter and vegetable oil;
• corn (organic);
• vanilla and vanilla extract (pure);
• eggs;
• natural fish, dairy and meat foods;
• buckwheat (organic);
• rice;
• potato;
• maize;
• spices and spices (in its pure form);
• millet;
• arrowroot;
• legumes (chickpeas, beans, beans, peas, soybeans, lentils);
• nuts;
• amaranth;
• chickpeas;
• tapioca;
• quinoa;
• quinoa;
• yucca;
• yam;
• cassava;
• wild rice;
• teff.

How to identify gluten-free foods

In order to determine whether there is gluten in products, one simple qualitative reaction can be carried out for the presence of this substance. Experimental studies have shown that gluten in the process of interaction with iodine solution changes its color to black or purple. However, the exception in this case is potatoes and rice. Gluten is absent in these plants, but when interacting with iodine, their color also changes, which is associated with a high content of starch in their tissues.

Diagnosis

To diagnose celiac disease, the patient will have to undergo the following procedures:

• enzymatic immunoassay, detection of specific antibodies in the blood;
• endoscopy (biopsy);
• capsule endoscopy.

How to self-diagnose pathology

If you exclude gluten-free foods from your diet for a couple of days, you can determine if you have problems with its transformation in the body. The subsequent return to the diet of wheat products will be indicative. The intestinal microflora will take at least two weeks to partially recover. If returning to a regular gluten-rich diet causes discomfort and digestive problems, you are most likely gluten intolerant.

Pathogenesis

Gluten binds to specific cell receptors, interacts with interepithelial lymphocytes and lymphocyteslamina propria of the small intestine mucosa. The resulting antibodies and lymphokines damage the enterocytes. As a result of the destructive effect of gliadin on the mucous membrane, it atrophies and is infiltrated by immunocompetent cells. Further, against the background of atrophy, crypt hyperplasia develops, which provokes the development of malabsorption.

Symptoms of Gluten Intolerance

The main signs of pathology are associated with dysfunction of the digestive system - intestinal flatulence, diarrhea, constipation, etc. In chronic forms of the disease, the stool becomes pale and frothy. Secondary symptoms include a decrease in immunoresistance, a general deterioration in the metabolism of substances and a decrease in working capacity. Given the weak severity of characteristic signs, the diagnosis of pathology is difficult, so most patients do not even suspect that they have problems with gluten hydrolysis.

Forecast

Gluten hypersensitivity persists throughout life. The prognosis for patients with celiac disease, amenable to diet therapy, is favorable. With the development of resistance to therapy, it worsens significantly. When following a gluten-free diet, life expectancy increases. If it is not followed, the mortality rate is approximately 30%.

Treatment

Therapy methods are aimed at restoring bowel function and normalizing body weight. A key place in the treatment of gluten entropy is occupied by a gluten-free diet. If necessary, the patient is prescribed medications: iron-containing drugs,vitamins, hormones, folic acid, calcium, saline solutions.

The absence of positive dynamics with the exclusion of gluten from the diet for 3 months indicates that the diet is not fully observed, with violations, or there are concomitant pathologies (lymphoma of the small intestine, giardiasis, Addison's disease, disaccharidase deficiency, ulcerative eunit, deficiency of mineral elements in the diet: Ca, Fe, Mg). In such cases, additional diagnostic measures are taken to identify these conditions.

Prevention

There are no specific measures for primary prevention of the disease. Secondary prevention of the progression of celiac disease and the development of complications is the impeccable adherence to a gluten-free diet. Women with celiac disease who are planning a pregnancy should be aware of the high risk of miscarriage and the risk of having a child with congenital malformations.