The gluten free diet in a nutshell
Gluten is a protein naturally found in wheat, rye and barley.
Gluten consists of two protein types: glutenins and gliadins.
Gliadin causes celiac disease.
People who are hypersensitive to this or have an intolerance to this (celiac disease) should avoid it.
There is already a wide range of gluten free food, but there are often still many misunderstandings as to where gluten can be and where not.
Gluten (wheat) can also occur in foods that are least expected, so always read the label!
A maximum of 20 ppm gluten limit is applied for gluten-free products.
Products prepared with gluten containing grains, especially intended for people with celiac disease, may also use the term "very low gluten content".
The gluten content may be max. 100 mg / kg.
More information about the gluten free diet here.
Auto immune conditions related with celiac disease
More then just a gluten intolerance
Glutéano specializes in compiling recipes based on multiple complex diets, whether or not due to the involvement of an underlying condition. In this case it concerns the gluten-free diet combined with multiple intolerances with complexity that makes the diet stricter due to the Postural Orthostatic Tachycardia Syndrome and delayed gastric emptying (Gastroparesis).
The multi-complex diet is based on multiple conditions that also involve the autoimmune system.
The diet is formulated for the following diets / autoimmune disorders:
✔Celiac disease
✔Multiple food intolerances: diary, nightshade, shellfood and seafood, non biological animal products, dextrose,...
✔Postural Orthostatic Tachycardia Syndrome
✔Gastroparesis - Delayed stomach emptying
✔Addison's disease - Hashimoto (Hypothyroidism)
✔Also for diabetic