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Genetic disorder known as celiac disease, which prevents the consumption of gluten... What are the dietary rules for individuals with celiac disease?
Diet Therapy
Oats
Gluten-free Diet
Protein
Wheat
Gluten-free
Celiac Disease
Gluten
Mia Hoffmann
Author
2026-09-24
Date
2 min. read
article.read_time
2
Chapters
The most common reason for adopting a gluten-free diet is a grave genetic disorder called celiac disease, which is characterized by an intolerance to gluten, a storage protein found in grains such as wheat, barley, rye, and oats... Gluten, which exhibits toxic effects, disrupts the absorption of nutrients from food.
What are the symptoms of celiac disease?
The most common symptoms, if any, are diarrhea, weight loss, weakness, abdominal pain, bloating and vomiting, and even growth retardation in children. Other symptoms may also be less common, such as anemia, osteoporosis, lack of menstruation, vitamin and mineral salt deficiency.
What is a gluten-free diet?
First of all, we have to learn to recognize gluten-free products. This is facilitated by European Union regulations that require manufacturers to inform consumers about, for example, the minimum gluten content in a product. Processed products are also considered gluten free, where, according to the FAO/WHO, the content of gluten does not exceed 20 mg per kg, and is an international sign of cross-sectional strawberries. On the other hand, naturally glutenless products are: corn, rice, potatoes, wheat, maize, cornmeat, tapioca, manioca, lentils, beans, sorghum, sago, teff and all their ingredients, despite the fact that they can be grown without gluten, as well as soybeans and fruits.
