The number of consumers interested in a gluten-free diet (celiac or non-celiac) has increased in recent years.
The gluten-free diet is currently the only treatment for celiac disease that occurs in individuals with genetic predisposition and is characterized by the permanent sensitivity to gluten, a protein present in cereals wheat, rye, barley, and oats.
Fighting a gluten-free diet may not be an easy task since, in addition to the removal of gluten-free foods, food should be excluded where there is a risk of cross-contamination (production lines, crossbreeding, equipment, etc.).
If you have symptoms of celiac disease and you feel improvement in your clinical condition when you eliminate gluten from the diet then you should consult your doctor.
Beginning a gluten-free diet without a prior diagnosis can not only be difficult and demotivating but also generate weight gain or nutritional deficiencies since alternative products tend to have a higher fat and vitamin deficiency complex B and iron.
Whatever you choose, you should stick to the label of each product and analyze product by product. Nutritionist monitoring can play a key role in ensuring a balanced and complete diet that meets your nutritional needs.
Source: Duarte A, Martins A et al. Alimentação na Doença Celíaca. Associação Portuguesa de Nutricionistas. Maio de 2014
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