Celiac disease or gluten sensitivity – or is it?

A very long time ago, we published a blog post on the topic of Celiac disease published. It explained what celiac disease actually is and what those affected can or even must do. If you want to learn more about this chronic disease caused by the consumption of gluten-containing food, you can read the article
read here >>
It might help you to better understand this post.

Now we have found an interesting
Article
that was published by the German Society for Nutrition (DGE). The point of this article is that “free from” foods (in this case, free from gluten) have no proven health benefits for people who do not suffer from a food intolerance. This means that only those affected by celiac disease, wheat allergy, gluten sensitivity and wheat sensitivity should follow a diet free of disease-causing gluten- or wheat-containing products.

More and more often we hear that people are eating gluten-free because they think they have one of these intolerances. Or simply because they hope to have a health-promoting effect.

The question now arises: when does a gluten-free diet make sense? It is useful when celiac disease, wheat allergy or gluten/wheat sensitivity is prevalent. The doctor can detect celiac disease and wheat allergy demonstrably. In the case of gluten or wheat sensitivity, which have similar symptoms, he must exclude previously mentioned and prove with subsequent testing.

Because many people avoid gluten or wheat even without confirmation from their doctor, this in turn can lead to inadequate intakes of fiber, B vitamins and certain minerals. Furthermore, we read at the DGE: “When whole grain products are avoided, the preventive effects regarding the development of cardiovascular diseases and certain cancers remain unused.” [1]

In summary, anyone who does not have proven celiac disease, wheat allergy, gluten sensitivity or wheat sensitivity should not avoid products containing gluten or wheat without professional advice.

However, for all those who eat gluten-free for health reasons, we, i.e. the Salzburger Getreidemühlen, have another specialist: our grain mill
MAX SPECIAL!

It can easily grind gluten-free cereals as well as large and hard grains. The Max Special is currently available at an anniversary price >>

source

https://www.dge.de/presse/pm/selbstdiagnose-unvertraeglichkeit/

https://www.getreidemuehle.com/de/zoeliakie/

[1] https://www.dge.de/presse/pm/selbstdiagnose-unvertraeglichkeit/

That was: Celiac disease or gluten sensitivity – or was it?