Don't Confuse a Gluten Allergy with Celiac

Gluten, which is found in grains such as barley, wheat and rye, appears in almost all the foods we consume in our daily diet. While most of us are not affected by gluten, people with celiac disease and gluten allergy experience significant health problems due to gluten. One of the experts at DoktorTakvimi.com, Dyt. Besna Dalgıç gives important information about celiac, gluten allergy and gluten-free diet.

Gluten is a vegetable protein found in grains such as wheat, barley and rye… This protein is thought to be associated with many diseases today. Celiac is one of the diseases associated with gluten. Even a small amount of gluten-containing foods in individuals with celiac disease can cause significant discomfort, especially on the digestive system, such as abdominal pain, abdominal bloating, gas, diarrhea or constipation. One of the experts at DoktorTakvimi.com, Dyt. Besna Dalgıç states that these ailments can be prevented with a gluten-free diet.

Explaining that people diagnosed with celiac disease are recommended a lifetime gluten-free diet, Dyt. Diver points out that gluten allergy is different from celiac disease. dit. The diver says that in case of gluten allergy or sensitivity, in addition to the hypersensitivity that occurs immediately with gluten intake, late-onset symptoms such as fatigue, leg pain, headache, rash, confusion, lack of attention and depression are also seen. Expressing that his gluten allergy has improved over the years, Dyt. Diver underlines that irritable bowel syndrome, rheumatoid arthritis, multiple sclerosis (MS), type 1 diabetes, psoriasis, graves' disease and hashimoto's thyroid are diseases associated with gluten.

You can use rice instead of wheat

One of the experts at DoktorTakvimi.com, Dyt. Besna Dalgıç states that a gluten-free diet in both celiac disease and gluten allergy helps the symptoms disappear, while positively affecting the course of the disease. dit. Dalgıç gives the following information on a gluten-free diet: “In addition to wheat, barley, rye, all foods made from these, such as bread, pasta, bulgur, pastry, pies, soups with flour added, sauces, and ready-to-eat foods, must be removed from our diet. The biggest challenge in a gluten-free diet is removing these grains, which have a large place in our culinary culture, from our diet. Instead of wheat, barley, rye, you can consume legumes such as rice, corn, chickpeas, lentils, beans, buckwheat, amaranth, quinoa. You can also choose foods that are labeled 'gluten-free', such as flour, pasta, vermicelli, chocolate, crackers and semolina.”