ShopGluten is a protein contained in indigenous grains such as wheat, spelt, unripe spelt, rye, oats, barley and kamut. This means that gluten is present in all ordinary types of bread and baked goods, pasta, many pre-packaged foods and confectionery, and even in some sausages. Among children, coeliac disease is more prevalent in girls than in boys.
For people with coeliac disease, eating foods with gluten causes damage to the lining of the small intestine, which in turn leads to impaired absorption of nutrients from food. This hypersensitivity to gluten manifests itself in severe, frequent diarrhoea and, subsequently, noticeable weight loss. The body suffers from deficiency symptoms. If coeliac disease is not immediately detected, vitamin and mineral deficiencies will occur, which can trigger other symptoms such as skin changes or cramps.
The only definitely effective treatment for coeliac disease is a strict, gluten-free diet. Corn, millet, buckwheat and rice are gluten-free grains that make good substitutes for indigenous grains. In addition, vegetables, potatoes, fruit, meat, fish and eggs remain suitable sources of nutrients.
Logo: Wheat ear gluten-free products
Special products can be identified by the crossed-out ear of wheat or by the printed words “gluten-free”. This guarantees that these products are not only gluten-free, but that care has been given to produce them in a gluten-free environment. Gluten-free breads, baked goods, soups, pre-packaged foods, etc. make it easy for people with coeliac disease to successfully avoid gluten. Be sure to consult your doctor and find out what your specific therapy could entail.
