New Zealand foods for Celiac disease

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Celiac disease is a disease that destroys your smell intestine when you eat gluten. It interfere with the absorption of nutrients from food  (1).

Your body react abnormally when you eat gluten, a protein contained in wheat, oat, barly and rye.

This makes your immune system to produce an inflammatory response in the small intestine which attacks the tissues as well cause inability of the body to absorb nutrients from foods.

However, because the damage is triggered by the body’s immune system, people refer Celiac disease as an Autoimmune disorder, sprue, and gluten sensitive enteropathy  (2).

Available records have shown that Celiac disease is commonly pronounced in the European countries.

Recent findings have shown that close blood relative can be prone to Celiac disease.

Something horrible about this disease is that it is found in both adults and infant. Though it occur among the people of European descent.

Symptoms of Celiac disease
Diarrhoea
stomach aches
bloating and farting (flatulence)
indigestion
constipation

New Zealand foods for Celiac disease.

Meat and fish

According to researchers consuming meat and fish will not predisposes you to Celiac disease as they don’t contain gluten.

As mentioned earlier, gluten contain foods are considered as a risk factor to Celiac disease.

Fruits and vegetables

Fruits and vegetables are very essential in the body. However, methods of preparation determines their digestibility in human body.

Therefore, making your meals in such a way that your body can tolerates is very important. Some vegetables are gas forming leaves which may aggravate symptoms linked to Celiac disease.

Eating them in moderation is recommended, to prevent excess gas in the gastrointestinal track; If you often experience flatulence you may limit  intake of them.

Whole Grains
Whole grains are staple food consume in many homes and restaurants across the globe.

Consuming grains that have no gluten is considered as right choice of food in management of Celiac disease.

You have nothing to lose when when you incooperation grains; though they possess abundance of nutrients potent in scrapping out free radical which may enhance inflammation.

Additionally, you also benefit from the dietary, fiber known for stimulating bowel movement.

Whole Grains include;
Rice
Amaranth,
Quinoa,
Buckwheat
Rice flour

Cereals
Cereals are rich in complex carbohydrates that generate large amounts of energy and help to prevent cancer, constipation, colon disorders, and high blood sugar levels.

They also promote your overall health since they have reasonable amounts of proteins, fats, lipids, minerals, vitamins, and enzymes.

Despite their importance in our body, opting for gluten free cereals will smartly reduce symptoms of Celiac disease.

Cereals include;
Corn,
millet,
sorghum

Pasta
Some Pasta are good sources of vitamins, minerals and gluten free, which support in treating Celiac disease.

Pasta include:
Brown rice pasta
Shirataki Noodles
Quinoa Pasta

Conclusion
Celiac disease is a dangerous disease that characterized with diarrhoea, constipation, stomach aches.

It is caused by gluten ingestion mostly in genetically predisposed person.

New Zealand foods for Celiac disease are grains, cereals, fruit vegetables among others.

When picking food items at the grocery, be sure you check the label to avoid gluten contained foods if you’re gluten sensitive

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