Gluten-Free Diet: Description, Purpose, Ingredient List

It is about the elimination of gluten, a mixture of plant proteins found in cereal products such as wheat (including orchid), rye, barley, and oats. The controversial issue remains oats, as the protein contained in it does not trigger the immune response characteristic of celiac disease. However, Polish oats are heavily contaminated with other cereals, which is why it is necessary to eliminate it from the diet. Despite restrictions, a gluten-free diet should provide energy and adequate amounts of nutrients necessary for the proper functioning of the body. Individuals suffering from celiac disease – in addition to eliminating gluten from daily nutrition – should follow the same recommendations and nutritional standards as healthy individuals. Therefore, on a gluten-free diet, the rules of the Nutrition and Physical Activity Pyramid developed by the Institute of Food and Nutrition should be followed. In the daily menu, products from each level of the pyramid should therefore be included. Cereal products should be replaced with gluten-free cereals such as rice, millet, buckwheat, and pseudocereals such as teff, amaranth, and barnyard millet. It is advisable to enrich the diet with Spanish sage or flaxseed, dried fruits, nuts, pumpkin and sunflower seeds, sesame, and poppy seeds. These products provide B vitamins, iron, vitamin E, and essential unsaturated fatty acids. Moreover, the diet should include products rich in high-quality protein – lean meat, fish, eggs, and dairy products. A gluten allergy often goes hand in hand with lactose intolerance (milk sugar). In this situation, calcium should be consumed in appropriate amounts through enriched plant-based beverages or in the form of a dietary supplement.