Beating Celiac Disease
Top 10 Indian Vegetarian Gluten Free Recipes
Knock off wheat and its products to cope with this condition
Several people suffer from gluten intolerance, which doesn’t allow them to eat wheat products and certain other foods. While it is not a serious ailment, it does restrict a person’s lifestyle. The good news is that by eating sensibly, the symptoms of celiac diseases can be contained, allowing a person to live a normal life.
What exactly is this condition? In medical terms it is also called celiac disease, gluten-sensitive enteropathy, or non-tropical sprue, Simply put, it is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy.
This damage is due to a reaction to eating gluten or gliadin, which is found in wheat, barley, rye, and possibly oats. Gliadin is a protein present in wheat and its products. Gluten, the elastic protein in wheat is the prime cause of wheat allergy. The soluble protein in gluten causes an IgE reaction, which is responsible for the food allergy.
Usually the disease is prevalent inn children though adults may also suffer from it. The most common symptoms in children 6 months to 3 years of age are diarrhoea, vomiting, a bloated abdomen, and stools that are abnormal in appearance, odour and quantity.
While celiac disease cannot really be cured, it is possible to control the symptoms. It’s simple really - the villi in the lining of the intestines will heal if you follow a lifelong gluten-free diet. So, do not eat foods, beverages, and medications that contain wheat, barley, rye, and possibly oats. Read food and medication labels carefully to look for hidden sources of these grains and other related ingredients. Don’t indulge in gluten containing diets even occasionally; the gluten restriction is lifelong! Be especially careful while eating meals outside.
Remember not to eat whole wheat flour and its product such as rawa, broken wheat and maida, rye, barley, or oats. Avoid food made from these products, such as noodles, Pastas, Bread, bread rolls, Pizzas, wheat flakes, breadcrumbs, soup sticks, semiyan, dalia, rusk, cake, burgers, upma, crackers, biscuits, kulcha, nan, Rotis, Parathas, poori, etc.
Food product made out from rice, maize flour, soya flour, Ragi Flour, tapioca, sago, Bajra, jowar, arrowroot and potato.
All pulses and dals.
Rice flakes, cornflakes, puffed rice, pop corn, rice noodles, rice papad, sago papad.
Freshly cooked vegetables, fresh fruits, any kind of fats and oils, whole/ ground spices and condiments.
Milk and milk products like paneer, cheese and curds.
Wheat flour is a major feature of Indian cooking, and many mothers of gluten intolerant children face a problem when it comes to making rotis. Here are a couple of recipes that use alternatives to wheat flour.