Celíacos cannot eat foods containing gluten.
More and more cases of coeliac disease or gluten intolerance are coming to light. This leads us to wonder Coeliacs cannot eat gluten. and what they need to consider when choosing gluten-free food in supermarkets or restaurants.
People with coeliac disease or an allergy cannot consume cereals containing gluten, such as wheat, barley, oats, and rye. However, in daily life, there are many prepared foods that contain gluten, either due to cross-contamination or because they are prepared with an ingredient that contains these cereals, and it can often be confusing.
That's why, in the following sections, we'll tell you what the Foods that coeliacs cannot eat and everything you need to know to start a gluten-free diet and thus preserve your health. Let's get started!
Foods that coeliacs cannot eat
The first thing to consider when cooking or consuming ready-made foods is the ingredients they contain or whether they have the symbol without gluten. This will clarify for us which are the gluten-free products or which ones contain this protein.
People with coeliac disease cannot consume any type of food made with wheat flour or those containing oats, barley or rye, as they contain a protein called gluten, which the intestine cannot digest properly. These are the foods that commonly contain gluten on a daily basis:
- Pan
- Noodles
- Biscuits
- Industrial pastries
- Biscuits
- Certain dressings
- Tortillas
- Breadcrumbs
- Breakfast cereal
- Ice cream
Furthermore, as a general rule, they cannot consume breaded or fried foods, as these are usually coated in flour or a cereal containing gluten in their preparation.
While all these foods mentioned above can be made one hundred percent gluten-free using other ingredients, most supermarkets or restaurants sell them with gluten. In other words, it is not usually an easy task to find them with the requested [dietary restriction]. gluten-free logo. Therefore, it is important to consider the allergens present in restaurant dishes and the certified seals on food found in supermarkets or food shops.
What foods are gluten-free but can sometimes contain gluten?
The majority of foods consumed in an average diet tend to be gluten-free. However, we often mix them with other foods that do contain this protein. A good example is wheat flour or a condiment that is contaminated with gluten, such as curry. For example, some Potatoes do not contain gluten. when they are frozen, as they are coated in gluten flour.
There is another group of foods that are usually gluten-free but lose their certification and may contain traces due to their preservatives. These foods can be:
- Snacks, like crisps
- Frozen foods, such as potatoes, prawns, squid rings or vegetables, among others
- Prepared with dairy products, such as yogurts or desserts
- Cured meats, such as sausages or salami
- Sweets, like sweets
- Soy sauce or dressings, such as ketchup, mustard and mayonnaise, among others
- Industrial juices
These foods are usually gluten-free. However, they do not have adequate certification to be Gluten-free due to cross-contamination during preparation, the way they are stored, or for other reasons. For example, the Gluten-free soy sauce It's very similar to the one that doesn't have Gluten-free symbol, however, many companies do not have the necessary certifications to ensure a product is one hundred percent gluten-free without cross-contamination.
In summary, we must pay special attention to each of the products and foods purchased for cooking. The well-being of people with coeliac disease, intolerance, sensitivity or allergy to gluten at home will depend on this.
How to choose gluten-free products
Now that we know which foods and/or products contain or may contain gluten, it is extremely important to learn how to choose the ingredients for each of our meals. Remember that you can cook or eat many of the foods you like best. The key is to choose the best ones. gluten-free products or some gluten-free flour ideal for each of the recipes.
To do this, bear in mind the following steps to avoid setbacks or discovering cross-contamination in your kitchen.
Recognise the gluten-free symbol and read the ingredient list
According to European Regulation (EU) 1169/2011 of 25 October 2011, all foods sold must have labelling clarifying each of the allergens they contain. This means that all foods that are one hundred percent gluten-free will have a gluten-free logo. Conversely, if they contain traces or contain gluten, it must be mentioned in the ingredients section with phrases such as Contains gluten o contains traces of gluten.
Foods that never contain gluten
There are foods like vegetables, fruits, meats, fish, salt, rice, and legumes, among others, that do not contain gluten. However, never be complacent and always try to check that they are not mixed with products or foods containing gluten. This way, you will have the peace of mind of not contaminating yourself and, therefore, maintaining good health.
Conclusion
You already know Coeliacs cannot eat, What foods are gluten-free, which can be contaminated, and which products definitely contain gluten. With this, you will be able to have a balanced diet ideal for taking care of your body from cross-contamination and coeliac disease. Remember that, in case of doubts or symptoms, it is recommended to consult a health professional.
Article written by the El Miracle team