What can not be eaten for gluten allergy, about gluten allergy

Potatoes can. And it's 100% OK. Millet.

Rice. Both.

Peanuts I don't know, all soybeans.

Soy products can't be eaten, I tried it myself yesterday.

Soy sauce is not allowed to be eaten, I think about it.

And any food you buy to see that it has wheat flour on it.

Flour is not good, noodles.

Bread, bread, cookies, if you want to eat noodles, you can eat soba noodles. There is also the kind of glutenfree flour, which is not very tasty, and there is also gluten in some medicines.

For example, vitamin C

And the chocolate to see.

To eat the simplest kind.

Last year, I read two books on the gut microbiota, and it was mentioned that some people are allergic to gluten. The word "gluten" has long been understood to be associated with wheat and flour. But wheat and flour, which are widely used as lead staple foods worldwide, cause allergies?

That's something I never thought I would have.

My stomach and intestines have always been very tight, and almost most days I get bloating and causing pain, especially in the afternoon when I have been sedentary, in addition to the physical discomfort, it also causes a lot of physical and mental embarrassment. I have always thought that the cause was lactose intolerance to cow milk, but after quitting cow's milk, these symptoms did not improve effectively.

When I saw the concept of "gluten sensitivity", I suddenly felt like I had been struck by lightning. For many years, I've had a preference for simple and delicious pasta, and of course I've always had stomach upset, but I've never connected the two.

After checking the relevant information, it was learned that some people will have some symptoms after eating gluten, which are mainly divided into celiac disease, gluten allergy, and gluten sensitivity.

Insert a detailed popular science written by a professional:

Gluten-Free Diet: 70 Years in 7 Minutes, and Resources.

I have this symptom of gluten sensitivity and can be self-tested. Stop eating foods related to barley, wheat, and rye, and monitor yourself. In fact, after about two weeks, the stomach and intestines have improved a lot, and after four weeks, the symptoms of bloating have basically disappeared.

Of course, it is very difficult to strictly stop eating related foods, because all kinds of seasonings and processed foods contain wheat ingredients, so I can't completely eliminate them, so I can only avoid them as much as possible. About four months later, two days later, the pasta was reintroduced, and the next afternoon, the old unpleasant symptoms returned.

It is a group of proteins found in cereals, especially wheat. Wheat is very similar to rye and barley. Hence these cereals also contain gluten. Gluten gives the dough a sturdy structure.

During the proofing process during bread processing, gluten proteins form a network structure, which cannot be formed without gluten, and bread cannot be fermented.

The main gluten type is found in wheat, rye, and barley hybrids. Gluten is commonly found in a variety of foods produced and processed from these cereals, such as bread, cakes, biscuits and beer. Gluten is a mixture of a series of proteins, consisting of about 50% pure glutamol and about 50% gluten, with gluten being the main culprit of allergies in humans.

Gluten is known as gluten in wheat, rye extract in rye, and barley gluten in barley.

My eldest didn't find out until he was 8 years old that he was intolerant to gluten, which is not the same as gluten allergy and is not easy to detect. The reason for the discovery is that the child is thinner than his peers, and his height and weight are not up to standard. I went to the doctor and did all kinds of lab tests to find out.

The doctor said that gluten sensitivity can affect the role of growth hormone in the body, so we started to give our children a gluten-free diet from that time. It must be said that a gluten-free diet is very difficult. Despite my best efforts, the child's test values showed that the indicators of sensitive skin were still relatively high.

The most difficult thing is that when a child has a birthday at school, there will be a mother who will send a cake to celebrate, so the child will eat with it. In addition, it is difficult to guarantee a gluten-free diet when traveling. Now, our whole family is on a gluten-free diet, with all flour-based products removed from the house and processed foods minimized.

Make your own gluten-free flour for your children to make dumplings and bread. He went to the birthday party, and I would bring him a cake and a meal alone. As a mother, I especially understand how you feel.

1. **Allergy diet note:

1. Vegetables can be eaten winter melon, cucumber, cabbage, rape, tomatoes, eggplant, loofah, shiitake mushroom, enoki and camelina purse.

Vegetables, lotus root, asparagus, seaweed, kelp, etc. are rich in vitamin C, can improve microcirculation, regulate ** function, and have.

Foods that clear away heat and dampness and detoxify.

2. Fruits such as watermelon, water chestnut, persimmon, cherry, grape, monk fruit, etc. contain vitamin B1 and vitamin B2

It is rich in vitamin C, niacin and carotene, and has the functions of clearing heat and dampness, detoxifying, and pear urine.

3. Avoid the following foods:

1) Foods that are easy to cause allergies and aggravate eczema, such as milk, fish, shrimp, crab, beef, mutton**, chicken, pollen, etc.;

2) Foods that can cause itching or consume yin and yang, such as strong tea, coffee, smoke, green onions, garlic, ginger, Sichuan pepper, etc.;

3) Foods that can cause blood, qi and dampness, such as taro, beef, green onions, leeks, cigu, pepper, mutton, seeds, bamboo shoots, etc.

We need to stress the severity of gluten intolerance – even a little bit of gluten (cross-contamination from cutting boards, shared utensils) can pose a health hazard to an intolerant baby. Everyone caring for a baby, even occasionally, needs to be aware of gluten intolerance – whether it's a nursery worker, grandparents, grandparents, friends, aunts, or drivers......It's nice to have a handwritten guide; This way they can double-check when needed. A certificate from your GP may also be useful – this tends to be more authoritative.

For children, eating together is also social, not just eating. If parents have a negative attitude towards special meals – they think it's time-consuming, labor-intensive, and cumbersome, then children often feel isolated. Keep in mind that children may be on a gluten-free diet for the rest of their lives, so it's important to stay positive and create a positive vibe when it comes to food.

Therefore, it is recommended that children eat basically the same as everyone else, so that they can feel more belonging. This means that it is best to eat as gluten-free as possible. Visiting relatives and friends, celebrating birthdays, and having parties can be tricky.

Bringing your own food is often the best option. Keep some gluten-free cookies in the nursery and at a friend's house so that other kids can have something to eat while they are snacking. I sincerely hope you and your family are well.

During the allergy period, it is best not to eat milk, seafood, beef, eggs, chicken and other foods, because these foods are rich in protein, which is not only not conducive to **, but also aggravates the phenomenon of allergies.

Allergies to foods that cannot be eaten include: eggs, fish, shrimp, crabs, these fishy foods and hair are not edible.

People who are prone to allergies must pay attention to the hospital to check what they are allergic to, such as some people are allergic to seafood, some people are allergic to pickled products, and some are allergic to nuts, even including mango, kiwifruit, etc. If you're not sure what you're allergic to, try to eat less foods that trigger allergies, such as seafood and mango.

If you want to eat pasta that contains less gluten protein, you may not be allergic. For example: cornmeal, black rice flour, black bean flour, soybean flour, soba noodles, etc., these multigrain flours are sold in the small program catfish specialty catfish**.

Gluten-free grains (rice, millet, buckwheat, quinoa, etc.), nuts, vegetables, and meat.

Gluten-free staplesIncluding: glutinous rice cakes, millet cakes, buckwheat cakes, rice dumplings, rice cakes

Alternatives to wheat noodles include: soba noodles, potato flour, rice noodles, sweet potato flour.