Celiac Disease

Many people tolerate no gluten and are restricted in everyday life. You know what’s up with gluten celiac disease is and what you can do about it. Gluten celiac disease, also known as gluten intolerance, is a genetic disease, affecting an average of 133 Europeans. Symptoms of gluten celiac disease range from the classic”manifestations such as diarrhea, weight loss and malnutrition, to latent symptoms such as nutrient deficiency. The disease mostly affects the North European type, but also blacks, Asians and Latin Americans suffer from celiac disease gluten. What happens when gluten celiac disease in the body? Who has the disease, get the villi of the small intestine problems in the small intestine flat. Small intestine villi are smallest surveys in the small intestine, which filter out the nutrients absorbed by the food, and forward.

The villi flat therefore, because specific, occurring amino acids attack them only in cereals (wheat, rye, barley, etc.), which nutrients only bad or didn’t will be recovered. People without gluten celiac disease easily tolerated these amino acids. Oat flakes were in the past also as regarded negatively with gluten intolerance, but before recently conducted studies show the opposite. Still concerned at this food should be careful, because more studies are currently being conducted. The diagnosis of celiac disease gluten due to the wide variety of the disease can be relatively difficult diagnose it themselves.

Some feel permanent fatigue and chronic diarrhea, the other a bloated belly and steady weight loss. To be completely sure whether it is gluten intolerant or not, a gluten test is strongly recommended. Because untreated gluten Zoliakiie may increase the risk of bowel cancer by 40-100%! It is therefore of great importance, as early as possible to diagnose the disease and to treat. What to do with gluten celiac disease? Who suffers from celiac disease gluten, usually has diarrhea, flatulence, Intestinal pain and itching to fight. To reduce the complaints, diet on gluten-free food should be converted. These foods contain no gluten and can be consumed without concern for example (among others): buckwheat is the production of certain types of pasta used to beans, peas, lenses are ground all gluten-free millet a gluten-free cereal, which in many ways can be used potatoes as a whole, or used as a flour can chestnuts as well as almonds and used as a flour substitute flax seed are gluten-free food, the whole or ground other foods can be added to ground as a flour substitute in baked goods polenta, corn / maize porridge is derived from almonds cooked corn flour made quinoa called also Inca grain or quinoa, rice used for baking and Musli actually any kind of rice is gluten-free and can be eaten soy as soy flour versatile Glutenintolerante people must in detail with the topic Gluten celiac disease and its symptoms deal and have consistently only even gluten-free food. Just so you can check the gluten intolerance and gluten-free, experience improved health, track the return of energy and again have fun eating.

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Basic Creams

We’ll start by defining what is we call creams and fillings in pastry: in general terms, the creams are those semi-liquidas preparations, slightly locked or linked by heat action with other products (such as eggs, starches, starch), on the other hand fillers they tend to proceed on the same basis but you’re will be thick and more consistent and can be independent of the above and involving other genres such as creamchocolate, meringue, etc., sometimes also used as stabilizer gelatin. Currently and for the focused pastry, to the so neglected, people celiac (gluten intolerance) creams are often flirt with carrageenan and jellies to bring the thickness without using floury materials. Once defined what are creams and fillings will spend their classification in pastry: can encompass the creams and fillings in four sections: 1 creams with milk-based 2nd creams with egg base 3rd creams with base cream 4 creams with base of butter taken account that we list or we include these creams with the quantity of main gender regardless of that involving other genres like eggs, sugar, milk, butter, etc., therefore we now develop creams for each group explaining its variants: 1st creams with milk by order of thick base would have: flan, custard, cream crepes, cream custard, floating islands, Catalan cream, cream pastry, cream saint – honore, fried milk. Some of them constitute of itself a dessert specific, others are used as the basis for other preparations and others as a filling for tarts and cakes. Also comment that we speak of databases that you can flavor with different preparations (coulis, essences, extracts, chocolate, etc.) for other flavors.(for example a custard of pistachio, praline, mint, etc.) 2 Creams with egg in this case base would have ultimate cream egg yolk or egg yolk custard, which is used as a filler or coverage generally, modifying it (incorporating more lemon juice, which intervenes in the egg yolk cream) would get a lemon cream of similar characteristics and applications than the yolk pastry. .

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Celiac Gluten

Food is a necessity for all human beings, without the same cannot be obtained the substances required by the cells for the replacement of its components. Macronutrients also provide the energy necessary for the body to perform the activities of daily living. A well-known food allergy is Celiac disease which involves the digestive intolerance of gluten, which is contained in the following cereals: wheat, oats, rye and barley. There are some recommendations for persons celiac which consist of eliminating from your diet any products that have some of the cereals with gluten (wheat, oat, rye or barley). They must also avoid consuming foods that contain gluten in their preparation.

It is also desirable that you abandon smoking to reduce the risk of allergic reactions. There is a wide variety of foods that contain gluten in their preparation, both to improve his consistency, flavor or texture. For this reason coeliacs should only consume foods showing that labelling Note that the product is gluten-free. Eating a food that contains gluten predisposes them to suffer a major attack of celiac disease, presenting bothersome symptoms and that harm your health.

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