The Gluten Free Diet

The only effective treatment for Celiac Disease is a gluten-free diet for life. Gluten is a protein found in the seed of cereals like wheat, barley, rye and derivatives and possibly oats. Gluten has no nutritional value but has a high technological value. It is responsible for the elasticity of the flour mass, conferring the spongy consistency of baked breads and doughs.

You should not start a gluten-free diet before you have the diagnosis of a specialist, as it would make it difficult to diagnose the disease. The ingestion of small amounts of gluten or traces can cause lesion of the intestinal villi, and no clinical symptoms are necessary.

It is advisable to consume natural products since manufactured products have a greater risk of being contaminated or containing traces.
It is not recommended to consume products in bulk or handcrafted as some cross-contamination may have occurred.
There are currently products on the market made with modified wheat starch containing less than 10 ppm gluten and are suitable for people with celiac disease.
Caution with flours that are not certified by FACE as they may be contaminated when processed in mills where flours are made from other cereals such as wheat.

When purchasing processed and packaged products it is advisable to check the list of ingredients on the label or to find them in the food list.

Caution with imported foods, because according to the different countries of distribution a manufacturer can use different ingredients for a product with the same trademark.
Caution should be exercised when handling food in bars, restaurants, and dining rooms. An example of this would be the use of shared oils for gluten-free and gluten-free products or if a gluten-free vegetable dish could not be offered to a celiac person, even removing the sausage
In those houses where there is a celiac, it is recommended to eliminate the wheat flour and the normal breadcrumbs and instead use gluten-free flours and or breadcrumbs, potato puree flakes to coat, to thicken or thicken sauces . In this way cooked foods at home could be consumed by all, including celiacs.
Care must be taken in handling the sausages to the cut, a correct cleaning of the machine would have to be carried out if we are not sure that the previous products that have been cut carry or not gluten.