Diet therapy is the treatment or prevention of diseases with the help of proper nutrition, and it is individual for each person.
The most important task in building a diet for patients with celiac disease is to determine the food set. Compliance with the basic rules of diet therapy will allow you to avoid large expenses on medicines. Not only the products of processing of prohibited cereals, but also those products whose composition is not exactly known, should be excluded from the patient's diet. A gluten-free diet (nutrition) is a crucial factor in the treatment of celiac disease.
Gluten-free diet products such as flour and cereals based on corn, rice, millet, buckwheat and soy are allowed for use. However, products made from such raw materials have a low nutritional value.
Since gluten-free diet therapy involves the exclusion of wheat and rye from the diet, patients with gluten enteropathy are not available to the main types of flour, bakery and confectionery products produced using traditional technologies by food industry enterprises. For the preparation of these types of gluten-free products, it is necessary to create flour mixtures based on permitted raw materials that replace wheat flour and enrich them with nutrients.
A relatively new gluten-free product of diet therapy with a high nutritional value, provided by the presence of a large amount of protein, is amaranth flour, which is often used in diet therapy.
Gluten enteropathy (celiac disease) permanently affects the patient's diet. To restore the normal shape and function of the small intestine mucosa, a gluten-free diet (diet therapy) should be strictly followed throughout life.
Diet therapy has long been used to treat ailments.