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The illness celíaca (esprúe not tropical or enteropatía for gluten) is a chronic disorder of intestinal malabsorción caused by the intolerance to the gluten (a protein that is in the wheat and the hundredth one, especially), and in whose control is essential to avoid the following food:
The wheat (cereal that contains higher gluten levels) in all his varieties.
The wheat flours: wholemeal or refined flour, bread, cookies and bakery, muffled up, confectioner's, etc.
Cream of wheat of wheat used in nutritive pastas (macaroons, soups, cuscús, etc).
The herbalist's shops wheat germ, as well as the vitamin E in capsules, they derive from the wheat.
The oats, barley and rye contain some protein similar to the gluten of wheat, therefore they can (and they usually) do not tolerate.
The beer derives from the wheat and/or the barley.
Some tidbits and sweets can contain dusted flour.
Do cereals or flours exist without gluten?
Yes: Flours of buckwheat, corn, cornstarch, corn in cob without rind, rice, noodles of rice, ground rice, seed of sesame, flour of sorghum, flour of chestnut, flour of tapioca, flour of pea, etc.
What more can eat up?
The affected illness patients celíaca can eat of everything (apart from the above-mentioned thing) without much ado risks of developing diarrhea that the general population: Fats and kitchen oils, milk, butter, cheese, the yogurt (except with the flavor to cereal), fruits, banana, peas, Jewish women, lentils, vegetables, potato, fish and meat, spices, dry fruits …
The breakfast cereals exclusively by means of corn ("corn flakes" or corn flakes) and/or rice they do not represent any problem.
In active periods of the illness, the pediatrician can indicate that the milk ingestion should limit itself also, not to aggravate the problem with the intolerance to the passing lactose that usually collaborates the states of sharp diarrhea.
 WHAT DOCTOR CAN TREAT ME?
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