Background The “gluten” protein is a protein mixture found in many grains such as wheat, rye, barley, and spelt. Its high content of the amino acids glutamine and proline makes gluten resistant to breakdown by digestive enzymes in the intestines, which contributes to the inflammatory response. Gluten has elastic properties and is therefore an important … Celiac
Unsuitable food Caution with: Rye, wheat, barley, oats and food made from them. Products such as flour, barley, semolina, flakes, groats, pudding powder, germs, grist and green spelt. All commercially available types of bread, cakes, pastries, rusks, breadcrumbs and pasta, soya breads may contain gluten, millet and buckwheat pasta usually contain gluten. Coffee substitute, beer … Unsuitable food | Nutrition for coeliac disease
Synonyms Locals Coeliac condition Gluten induced enteropathy Explanation This is damage to the intestinal wall caused by cereal protein from wheat, rye, barley and oats (gluten). In the course of the disease, the intestinal villi are destroyed in varying degrees and the absorption of nutrients through the intestinal wall is reduced. The enzyme lactase, which … Nutrition for coeliac disease
