Published: 03/21/2013 - Updated: 02/21/2020
Gluten-free diet: Celiac sprue, also called gluten intolerance, is a chronic intestinal diseaseand relatively common due to poor absorption of food containing gluten. Gluten is a protein present in flour, wheat … -. This condition, which according to the Federation of Celiac Associations in Spain (FACE) affects one in 200/300 infants, and is the most frequent chronic digestive process in our country, but is underdiagnosed.
It is estimated that less than a quarter are Patients who suffer from celiac disease know that they do. Individuals suffering from this disease cannot consume any food containing wheat, barley, rye, oats and malt, because eating foods with gluten causes progressive damage in the intestinal villi which are responsible for absorbing nutrients from food and forwarding them to the body.
Disease treatment consists entirely in dieting, eliminating all gluten from the diet. This measure should be taken for life. Doing so is a challenge, because gluten can be in the form of additives, stabilizers, emulsifiers, thickeners and other derivatives that contain grains and are included in commercially processed foods.
- Breakfast: 1 coffee with milk, 1 slice of gluten-free bread with olive oil and 1 cup of fresh orange juice.
- Mid-morning: natural yogurt with sugar.
- Lunch: Beans with white rice, chicken with apples and strawberries with cream.
- Snack: cheese with honey.
- Dinner: Mixed salad, baked fish with roasted potatoes and 1 piece of fruit.
- Breakfast: 1 glass of milk with gluten-free breakfast grains and 1 piece of fruit.
- Mid-morning: 1 piece of serrano ham (gluten-free bread).
- Lunch: rice with vegetables, rice, peas, onion, pepper, leek. Cutlet with lettuce and peaches in syrup.
- Snack: curd with honey.
- Dinner: gluten-free soup noodles, grilled salmon and 1 piece of fruit.
- Breakfast: coffee with milk 1, 2 homemade muffins (made with allowed ingredients) and 1 fruit juice.
- Mid-morning: 1 flavored yogurt
- Lunch: vegetable soup, baked ham with lemon and 1 piece of fruit.
- Snack: Gluten-free bread with butter and sugar.
- Dinner: Mushroom omelette with organic cherry tomatoes
- Breakfast: 1 coffee with milk, gluten-free biscuits and jam, fresh orange juice 1.
- Mid-morning: 1 toasted gluten free bread with oil.
- Lunch: Mashed zucchini, fried anchovies (coated with gluten free flour) and 1 plain yogurt with sugar.
- Snack: fruit salad.
- Dinner: Spinach with sauce (made with gluten free flour), and homemade meatballs 1 piece of fruit.
- Breakfast: 1 plain yogurt and gluten-free cereal with 2 pieces of fruit.
- Mid-morning: 1 coffee with milk and biscuits gluten-free.
- Lunch: soup boiled (noodles gluten-free), cooked (chickpeas, potatoes, carrots, beef, vegetables) and 1 piece of fruit.
- Snack: strawberries with condensed milk.
- Dinner: Mashed carrots, cod croquettes with peas and 1 piece of fruit.
- Breakfast: 1 coffee with milk, gluten-free bread with olive oil and 1 piece of fruit
- Mid-morning: 1 yogurt flavors.
- Lunch: gluten-free macaroni with minced meat and natural tomato sauce and 1 home-made curd.
- Snack: 1 serrano ham sandwich (bread without gluten).
- Dinner: salad of kiwi, raw nuts and apple, rooster oven with lemon and 1 glass of milk.
- Breakfast: 1 coffee with milk, 1 slice of cake made with homemade ingredients and allowed 1 fresh orange juice.
- Mid-morning: 1 glass of wine or 1 soft drink.
- Lunch: Mixed salad, paella and fruit salads with whipped cream.
- Snack: 1 slice of cheese and quince jelly with bread without gluten.
- Dinner: Mashed vegetables Roast pork fillet, and pepper 1 piece fruit.
- Anson, O., Weizman, Z., & Zeevi, N. (1990). Celiac disease: parental knowledge and attitudes of dietary compliance. Pediatrics, 85(1), 98–103.
- Tarro, L., Aceves-Martins, M., Tinena, Y., Parisi, J. L., Blasi, X., Giralt, M., … Sola, R. (2017). Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground. BMC Public Health, 17(1), 393.
- Schultz, M., Shin, S., & Coppell, K. J. (2017). Awareness of coeliac disease among chefs and cooks depends on the level and place of training. Asia Pacific Journal of Clinical Nutrition, 26(4), 719–724.